A Brief Guide To Cooking Frozen Chicken

Article Written By: musarratsh

Piccata is an Italian word that has been in many occasions misspelled as picatta or pichotta. The word is related to the word piccato which is a translation of a French word "pique" which is used for referring to a way of preparing food. Piccata is used to refer to several things and one of these is the preparation of food where in most cases it is meat or fish and it will mostly mean that they are sliced, saut?ed and also served containing lemon, butter and also spices in most cases parsley.

There are several recipes of piccata and they are mostly named according to their main ingredient and this will include the vegetarian recipe of seitan piccata and chicken piccata which is one of the most common piccata recipes. This dish is a variation on veal piccata where scalloped chicken has replaced the veal in the sauce of white wine, vinegar as well as lemon juice. Chicken is known to cost less than meat and at the same time cooks faster and this makes this dish less expensive and time saving as it can be prepared in less than 30 minutes. The lighter version of this dish can be prepared without the butter.

You will need several things to be able to prepare this dish and this will include 4 boneless, skinless chicken breasts, 1/2 cup all purpose flour, 1/2 cup wine, 1/2 cup vinegar, 1/2 cup drained lemon juice, freshly chopped parsley, 2 tablespoon extra virgin olive oil and 2 tablespoon capers. Additionally, you will need 1/2 tablespoon of salt, 1/4 tablespoon of black pepper, 4 slices of lemon for garnishing, 4 slices of lime also for garnishing as well as waxed paper kitchen mallet cast iron skillet.

The first step in the preparation of this dish is to cut all the chicken breasts into two pieces crosswise in order for each piece to be 2 to 3 inches across. The cut chicken pieces should then be placed between sheets of waxed paper. Use the flat side of a kitchen mallet for pounding the chicken breasts until they are about 1/2 inch thick and also 4 to 6 inches in diameter. You should then season the chicken using the salt and black pepper and follow this by coating the chicken with flour. Use a cast iron skillet to heat the oil which should be ready when it sizzles after a drop of water is dropped in it.

You should the brown the chicken by allowing each of the sides to cook for 30 seconds and then take the chicken out of the cast iron skillet and drain it using paper towels. Also pour off the cooking oil and then replace with capers, wine, vinegar as well as lemon juice. This mixture is supposed to heat until it boils and then proceed to scrap all drippings from the bottom of the pan.

Reduce the heat and the liquid until only about 4 tablespoons remain. The chicken should now be moved to the serving platter and all the contents of the pan poured over the chicken. The chicken should then be garnished by sprinkling parsley and also with slices of lime and lemon. this recipe is one of the methods of how to cook frozen chicken.

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Read more on cooking frozen chicken and how to boil chicken.

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This Article Has Been Published on Wed, 23 Feb 2011 and Read 351 Times

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