Southern Fried Chicken Piccata
Serves: 4
Lilian Bahringer
1 January 1970
Based on User reviews:
49
Spice
45
Sweetness
54
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
4 large
Boneless Skinless Chicken Breast1 tbsp
Seasoned Salt1 tsp
Garlic Powder1 tsp
Paprika1 tsp
Black Pepper1 cup
Canola Oil8 tbsps
Unsalted Butter2 tbsps
Garlic (minced)3
Lemons1 cup
Sugar450 g
Fettuccine2 tbsps
Olive OilDirections:
1
Flatten the chicken breasts with a meat mallet until approximately 1/4 inch thick
2
Put the flour in a bowl or container and add the seasoned salt, garlic powder, paprika and black pepper and mix to combine
3
Heat the canola oil in a large frying pan over medium heat
4
Take a sprinkle of flour and put it in the fryer to test the oil
5
If it sizzles the oil is hot enough
6
Working in batches, dip the chicken in the flour mixture, coating both sides, and cook until brown, about 3 minutes per side
7
Remove to a plate and reserve
8
Pour out the excess oil, leaving enough to coat the bottom of the pan
9
Reduce the heat to low
10
Add 1 tablespoon of the flour mixture used for dredging, the butter and garlic and mix together well until the butter is melted
11
Add the cooking wine and allow to simmer, stirring occasionally to prevent sticking, until reduced by half, 5 to 6 minutes
12
Add the cream and simmer, stirring constantly, until thickened and reduced by half, 3 to 5 minutes
13
Squeeze the juice of 1 1/2 of the lemons into the cream mixture, stirring constantly
14
Add the cheese and sugar, reduce the heat to very low, and cook until the cheese melts and the mixture begins to thicken, about 2 minutes
15
Remove from the heat
16
Thinly slice the remaining 1 1/2 lemons into rounds and add them to the cream mixture
17
Stir in the capers and half the parsley
18
Bring a large pot of water and 1 teaspoon salt to a boil
19
Let boil 7 minutes, then add the pasta and 1 tablespoon olive oil
20
Stir to prevent sticking and cook until al dente, about 7 minutes
21
Check the pasta in 5 minutes! Drain the pasta, add more oil to prevent sticking and divide among 4 plates
22
Top with the chicken and sauce, sprinkle with the remaining parsley and serve