Cycle 14 - Item 319
20 (Mon) November 2023
Chicken Piccata
1.5
by me
at home
-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-
with the Family
Chicken Piccata is an Italian-American dish. Comprises thin chicken breast fillets, dredged in flour and cooked in butter, served in a pan sauce made with white wine + lemon + capers + garlic, usually finished with butter. In Italy, piccata is more commonly made with veal. The name of the dish derives from the Italian "piccare," which could mean "to pound" (as in the meat to make it thin) or "to be pungent" (as in the sauce).
I followed the two videos for chicken piccata on Sip & Feast (see How to Make Lemony Chicken Piccata; Chicken Piccata - A Classic Made Way Better) - pretty much the same, but the latter suggests making more sauce and mixing in pasta. I eyeballed the amounts, added mushrooms, substituted rigatoni for the linguine.
Didn't work. Whether the wine, the capers, and/or the lemons, the sauce was too sour/bitter, none of the tangy brightness that I was expecting. I'm willing to give the dish another shot, with better wine, fewer capers, lemons added closer to the end.
(See also GLOBAL FOOD GLOSSARY)
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