Monday, November 7, 2011

Twisted Chicken Piccata

Twisted Chicken Piccata recipe by Barefeet In The Kitchen
I'm sitting here searching for words to describe this absolutely fantastic dinner that we just ate. Wow. (Apparently, I'm truly gifted with words tonight.) I've eaten chicken piccata at different restaurants. I've made chicken piccata at home. But it has never tasted like this in the past. This is a fantastic classic Chicken Piccata dish, with a surprising ingredient twist. We all really enjoyed this meal and it has already been requested again. I served the chicken with a delicious polenta and I will share that recipe tomorrow.

My husband chose this recipe from my Secret Recipe Club blog assignment Delishhh. I have several more recipes bookmarked to try in the future. Delishhh is written by Ewa; she cooks and writes about recipes from all over the world.Thanks, Ewa, this recipe is officially one of my favorites now.

The surprise ingredient? Soy sauce! No kidding. When I stumbled onto this recipe, I did a double take. Soy Sauce in an Italian recipe? Yes, and it is FANTASTIC. Ewa wrote that she does a quick marinade of the chicken in soy sauce while she preps the other ingredients. Well, in the way that life happens, time ran away from me and that quick marinade was closer to half an hour or so. The soy sauce worked it's magic and produced an underlying flavor that couldn't possibly be beat. I'm already looking forward to making this again.

Twisted Chicken Piccata
recipe adapted from Delishhh
(printable recipe)

4 boneless skinless chicken breasts, approximately 2 lbs total
1 cup olive oil, divided
4 tablespoons soy sauce
1 teaspoon kosher salt
1/2 teaspoon freshly cracked pepper
2 eggs
2/3 cup breadcrumbs
2/3 cup AP flour
8 tablespoons butter, divided
10 oz mushrooms, sliced
1 cup dry white wine, I used a chardonnay
6 tablespoons freshly squeezed lemon juice, I used two large lemons
1/4 cup capers
optional: 1/4 cup fresh parsley, chopped

Place your chicken breasts in a gallon size freezer strength ziploc bag, one at a time, and pound them to an even 1/4" thickness. Once they have all been thinned as much as possible, place them all back into the ziploc bag and add the soy sauce, 1/2 cup of olive oil, salt and pepper. Seal the bag and let the chicken rest on the counter for 10-30 minutes.

Place two separate bowls next to your stove. In the first one, whisk the two eggs together. In the second one, combine the bread crumbs and the flour. Heat the remaining 1/2 cup of olive oil and 3 tablespoons of butter in a large skillet over medium heat. When the butter has melted and the mixture is hot, start making the chicken by dipping each piece first in the egg and then in the flour mixture, being sure to press it into the chicken on each side. Then place each piece right into the frying pan. I was able to cook two at a time in the pan.

Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Tent the cooked chicken with foil to stay warm while you prepare the sauce. (You can also place the covered chicken plate in the oven to keep warm if you would like. I found that mine stayed warm enough simply tented with the foil.)

Add the sliced mushrooms and 3 tablespoons of butter into the frying pan that you just used. Saute the mushrooms over medium heat for 5 minutes. Then add the wine, lemon juice and capers to the pan. Use a spatula to crape up all of the brown bits and then let the sauce simmer for a few minutes while it reduces by half. Add the remaining 2 tablespoons of butter and stir to combine. Plate the chicken and pour sauce over the top. Top with fresh parsley if desired. Enjoy!

Twisted Chicken Piccata recipe by Barefeet In The Kitchen

35 comments:

  1. I have never tried Chicken Piccata but it sounds wonderful. This might a new way to prepare chicken for me.

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  2. I am so glad you chose this recipe and liked it. I use soy sauce in a lot of my marinades - it never fails me :) Love the photos and great job!

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  3. Mmmm! Chicken Piccata is my favorite! And with soy sauce?? I'm going to have to try this!

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  4. Yum I love Chicken Picata and we LOVE capers. I will definitely give this one a try!

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  5. I have always said that soy sauce does magic and you just proved it with the wonderful dish. Kudos.

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  6. Chinese Italian fusion is unique. I use soy sauce quite a bit and it small amounts its not noticable but makes a difference to the taste as you say

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  7. This looks amazing and the soy sauce is very surprising. Definitely will try this next time I make chicken piccata.

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  8. Lately I've been craving a saucy chicken piccata with mashed potatoes, and my oh my, this one definitely looks like it fits the bill. Love the soy sauce marinade... such a great way to pep up chicken breasts!

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  9. I do love chicken piccata. I haven't made it in quite sometime.... will have to give this one a try!

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  10. Soy sauce huh? Nice! It's funny that the word "piccata," in Italian means "sin," when this American/Italian dish is far from it. :), Miriram@Meatless Meals For Meat Eaters

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  11. Chicken Piccata with soy sauce?? never would have guessed! yum! good choice for SRC

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  12. This sounds delicious! I am really going to have to try this soon. Who knew the trick was soy sauce?!

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  13. I love how you show us the whole meal, so we can copy it head to toe! The pounding and marinating of these chicken breasts must make for an amazing flavor.

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  14. Very nice plate with great ingredients. I bet soy does add a punch of flavor. You posted another lovely recipe! Have a great week Mary.

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  15. Sounds delicious and very interesting with the soy sauce.
    If you haven't already, I'd love for you to check out my SRC recipe this month: Pork Belly Soup with Collard Greens.

    Lisa~~
    Cook Lisa Cook

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  16. This dish sounds great! Perfect for the cold weather...yum!

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  17. I love chicken picatta, and soy sauce sounds like a good way to kick up the flavor a bit!

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  18. This looks fantastic - great for the fall! I'm always looking for good chicken dishes, yum! :)

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  19. I'm sold - I will definitely try this recipe...I've never made NOR eaten Chicken Picatta...can you believe it?!

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  20. Wow, what a great recipe. It sounds like it is quite easy to make and it sounds amazing.

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  21. What a fantastic looking dish.

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  22. We love piccata but I have never marinated it before--and soy sauce?! Who knew!

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  23. I have a secret spot for soya sauce - when I was little I used to drink it straight (yea, then my mum hid it) so any recipe that utilises is fine with me! Looks great!

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  24. Wow this recipe looks interesting.....
    Marinating and soy sauce.... Sounds delish...
    will try this soon.

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  25. This looks amazing! Lynn Rossetto Kaspar talks about a certain chemical property that's naturally present in soy sauce, fish sauce, even mushrooms (and of course I'm blanking on it) that kicks up flavor. My guess is that's what's going on here. This looks like a treat.

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  26. Wow! This looks amazing. So forgive my ignorance, but what do you use to pound the chicken? Just a regular hammer or some sort of mallet? I'd be sort of afraid I'd break the plastic bag.

    And... I haven't yet figured out how to come up with some sort of breading... I'm allergic to yeast so I can't use bread crumbs. Do you think that corn meal might work? Any suggestions?

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  27. I love Soy Sauce....every once in a while you do see it in something non-asian ike this dish. What an interesting twist here with the picata. I will put this on my list too! I have some capers in my fridge and what better to use them with than a picata...I can't wait to read your polenta recipe, too.

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  28. Janeen - I think you are talking about Umami, the 5th "flavor." Great choice for SRC. Lovely!

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  29. that does surprise me---but, when you think about, it makes sense that the soy sauce would add that "umami" element to the piccata. indeed a great twist on a classic Italian recipe that I look forward to trying. thanks!

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  30. I love chicken piccata and it was one of the first things Trevor learned to make when he was 9 or 10.

    This does have a twist. I think my eyebrows raised and my head went back when I saw the soy sauce listed. Will have to give it a try based on your recommendation.

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  31. The last time I had chicken piccata out it didn't look THAT good. Wow!!!

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  32. I have made Ewa's version of chicken piccata.....it is amazing!! Great SRC selection.

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  33. If you were going to use a gluten free flour...which would you use for this dish?

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    Replies
    1. I've used brown rice flour to lightly bread chicken in the past. I hope that helps!

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