POLOKWANE – You must be looking at this recipe and thinking what does Piccata mean?
When used in reference to a way of preparing food, particularly meat or fish, piccata means “sliced, sautéed, and served in a sauce containing lemon, butter and spices”.
A chicken breast is butterflied or sliced along its width. It is flattened with a tenderizer between two pieces of wax paper. It is seasoned and dredged in flour before being browned in butter or olive oil.
Ingredients
- 300g fettuccine pasta according to package, prepared
- directions and ready to serve
- 50g plain flour
- 0.25 x tsp salt
- 0.25 x tsp Robertsons Ground Black Pepper
- 4 x boneless, skinless chicken breast halves, butterflied
- 4 x tbsp stork margarine
- 150ml KNORR Chicken Stock Pot (made with water)
- zest and juice of half a lemon
- 1 x tbsp fresh parsley, chopped
- Start cooking the pasta according to pack directions with a pinch of salt and dash of olive oil.
- When the pasta is cooking combine flour, salt and pepper in a shallow bowl. Dip chicken in flour mixture, coating well.
- Melt 2 tablespoons of Stork Margarine in a large frying pan over medium heat and cook the butterflied chicken breasts, two at a time until chicken is thoroughly cooked, turning just once. Remove chicken to serving platter and keep warm.
- Pour the chicken stock and lemon juice and zest into the same frying pan. Bring to the boil over high heat, scraping brown bits from bottom of pan. Stir in remaining Stork Margarine until melted, add sprinkle of chopped parsley, taste and adjust seasoning if required. Keep on very low heat.
- Melt 1 tablespoon Stork Margarine in separate frying pan. Lift cooked pasta out of its water with tongs and place into frying pan. Do not drain, the dripping pasta water will combine to make a nice buttery sauce. Bring up the heat swirling the pasta around, add some chopped parsley and shake the pan over the heat for 30 seconds until the pasta mixes with the spread.
This recipe was provided by What’s for Dinner.
Related Articles
