Elevate your dinner with chicken piccata: omaha steaks’ guide to a delightful italian feast
What To Know
- Pour in the chicken broth and bring to a boil.
- Deglazing the pan with white wine adds a rich and complex flavor to the sauce.
- For a creamy twist, whisk in 2 tablespoons of cold unsalted butter into the sauce at the end of cooking.
Embark on a culinary adventure with Omaha Steaks‘ succulent Chicken Piccata, a dish that tantalizes taste buds with its symphony of flavors. This step-by-step guide will empower you to master the art of cooking this delectable entrée from the comfort of your kitchen.
Ingredients
- 1 package Omaha Steaks Chicken Piccata
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 1/4 cup butter
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/4 cup lemon juice
- 2 tablespoons capers
- 1/4 cup fresh parsley, chopped
Instructions
1. Prepare the Chicken
- Remove the chicken breasts from the package and pat them dry with paper towels.
- Season the chicken with flour, salt, and pepper.
2. Pan-Fry the Chicken
- Heat the olive oil and butter in a large skillet over medium-high heat.
- Add the chicken breasts and cook for 3-4 minutes per side, or until golden brown and cooked through.
3. Deglaze the Pan
- Pour the white wine into the skillet and bring to a boil.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
4. Add the Chicken Broth
- Pour in the chicken broth and bring to a boil.
- Reduce heat to low and simmer for 5 minutes, or until the sauce has thickened.
5. Add the Lemon Juice and Capers
- Stir in the lemon juice and capers.
- Cook for an additional 2 minutes, or until the sauce is heated through.
6. Finish with Parsley
- Remove the skillet from heat and stir in the fresh parsley.
7. Serve
- Serve the Chicken Piccata over pasta, rice, or mashed potatoes.
Tips for the Perfect Chicken Piccata
- Use high-quality ingredients, such as Omaha Steaks’ Chicken Piccata, for the best flavor.
- Season the chicken generously with salt and pepper to enhance its natural flavors.
- Don’t overcrowd the skillet when pan-frying the chicken. This will prevent it from cooking evenly.
- Deglazing the pan with white wine adds a rich and complex flavor to the sauce.
- Simmer the sauce until it has thickened to achieve the perfect consistency.
- Finish the dish with fresh parsley for a vibrant and aromatic touch.
Variations
- Lemon-Caper Butter: For a creamy twist, whisk in 2 tablespoons of cold unsalted butter into the sauce at the end of cooking.
- Artichokes: Add 1/2 cup of quartered artichoke hearts to the skillet along with the capers.
- Mushrooms: Sauté 1/2 cup of sliced mushrooms in the skillet before adding the chicken.
Pairing Suggestions
- Wine: Pair your Chicken Piccata with a crisp Sauvignon Blanc or Pinot Grigio.
- Side Dishes: Serve with roasted vegetables, mashed potatoes, or a side salad.
Final Thoughts: A Culinary Symphony
Cooking Chicken Piccata from Omaha Steaks is an effortless culinary experience that will impress your taste buds and elevate your dining table. With its tender chicken, flavorful sauce, and vibrant garnishes, this dish is a testament to the art of fine dining.
Information You Need to Know
Q: Can I use frozen chicken breasts for Chicken Piccata?
A: Yes, you can use frozen chicken breasts. Thaw them completely before cooking.
Q: What can I substitute for white wine in the sauce?
A: You can substitute dry white wine with chicken broth, vegetable broth, or even water.
Q: How do I make sure the sauce is not too acidic?
A: Taste the sauce before serving and adjust the lemon juice accordingly. You can also add a pinch of sugar to balance the acidity.