A Brief Guide To Cooking Frozen Chicken

by

Louise Kalyn

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.

Piccata has several recipes which are commonly named according to the ingredients used and this will include vegetarian recipes such as seitan piccata or chicken piccata that is one of the most common piccata recipes. This dish will be a variation on veal piccata and this is where scalloped chicken replaces the veal in the sauce of vinegar, lemon juice as well as white wine. Chicken costs less than beef and also cooks faster making this dish less expensive as well as time saving in that it can be prepared in just under 30 minutes. The light version of this piccata dish is prepared without including the butter. You will need several things to be able to prepare this dish and this will include 4 boneless, skinless chicken breasts, ? cup all purpose flour, ? cup wine, ? cup vinegar, ? cup drained lemon juice, freshly chopped parsley, 2 tablespoon extra virgin olive oil and 2 tablespoon capers. Additionally, you will need ? tablespoon of salt, ? 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 preparation of this piccata dish starts with cutting each of the chicken breasts into 2 pieces crosswise so that each of these pieces is 2 to 3 inches across. These chicken pieces should then be placed between sheets of waxed paper. You should then use the flat side of a kitchen mallet to pound the breasts of the chicken until they are about ? inch thick as well as 4 to 6 inches in diameter. You can now season the chicken with salt and black pepper and then coated with flour. Use a cast iron skillet to heat the oil and wait till you can see sizzle from a drop of water. 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.

This article touched the basics of the topic. I have 2 more resources related to the above. They are

cooking frozen chicken

and

how to boil chicken

. Do consider reading them.

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A Brief Guide To Cooking Frozen Chicken