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Chicken Piccata with Black Garlic Sauce

Cooking Method , ,
Cuisine
Courses
Difficulty Intermediate
Time
Prep Time: 10 mins Cook Time: 15 mins Rest Time: 5 mins Total Time: 30 mins
Cooking Temp 300  °F
Servings 2
Estimated Cost 6
Calories 400
Best Season Suitable throughout the year
Description

 

Prepare to tantalize your taste buds with a  creation that marries the classic elegance of Chicken Piccata with the allure of Black Garlic.

This Black Garlic Chicken Piccata is not merely a dish; it's an odyssey of flavors that invites you to revel in the magic of culinary alchemy. With every bite, you embark on a journey where tradition meets innovation, and the result is an unrivaled culinary symphony that lingers on the palate, leaving you yearning for an encore.

Ingredients
    The Chicken
  • 2 Chicken breasts (Butterflied, organic)
  • 3 tablespoons butter
  • 1/2 cup flour (organic)
  • 30 grams raw Garlic (chopped)
  • 1 pinch salt & pepper (coarse)
    • The Sauce
  • 1/2 lemon juice
  • 1 tablespoon rosemary (chopped)
  • 30 grams Black Garlic (pressed)
  • 1 tablespoon flour
  • 2 cups chicken stock (organic)
  • 3 tablespoons capers
Instructions

  1. Take 2 chicken breasts, remove the tenders and vein. Then butterfly the breasts all the way through so you have 4 pieces.

    Cover with cling wrap and pound the breasts very lightly with a kitchen hammer until you have an equal thickness all the way around.

    Season the breasts with salt and pepper. Then coat with a thin layer of flour.

    Heat a stainless-steel pan with 3 tbsp of olive oil to a 300 degrees F.

    Fry the chicken until golden brown on one side. Turn the chicken over and add 3 tbsp of butter.

    Now add 3 tbsp of chopped garlic to the pan.

    Baste the chicken with the garlicky butter in the pan and  when golden brown on each side, remove to a rack and let rest.

    Now turn down the heat of the pan to a low simmer. Add juice of ½ a lemon to the pan. Then add the chopped rosemary. Give it a stir and then add the Black Garlic through Garlic a press.

    Then add a tbsp of flour to thicken and stir until dissolved.

    Now add the chicken stock and stir until silky smooth.

    Then put the chicken fillets back into the sauce and sauté for 2 minutes on each side.

    Now sprinkle the capers over the chicken breasts evenly and remove for plating.

     

    Serve with Linguine pasta, Zucchini squash and colored carrots

     

     

    Please watch the video link

Keywords: Chicken, breasts, butterflied, piccata, picatta, pasta, linguine, black garlic, capers, lemon, sauce, garlic, rosemary, butter
Read it online: https://cookingwithgarlic.com/recipe/chicken-piccata-with-black-garlic-sauce/
Kim and Darcy
Food and Lifestyle Travelers and Theives