Chicken Piccata with L'arte Balsamic Glaze
INGREDIENTS:
PREPARATION:
1. Saute the onions until soft, not fully caramelized in the olive oil.
2. Add the chopped garlic, cook until the garlic is done being careful not to brown the garlic.
3. Add the capers and 6 sprigs of thyme, cook for 10 minutes mixing everything well.
4. Remove everything from the pan and set aside.
5. Dredge cheken in flour, shake off excess, cook in batches at a high heat in the same pan until golden brown, add salt and pepper to taste, set aside each batch in a bowl.
6. Once done cooking chicken deglaze the pan with dry white wine.
7. Add the juice of 1 lemon.
8. Add the chicken pieces and onion/caper mixture back in over medium high heat and gently stir together.
9. As sauce starts to thicken, just before serving, add 3-4 tablespoons of L'arte Truffle or Shallot White Balsamic. Allow to reduce and thicken and then it is ready to serve! You can always finish each plate with a sprinkle of the balsamic as well.
Salt and pepper the chicken and fry in olive oil until browned. You can then either put it in the oven to finish cooking, or put it aside, make the sauce, then cook the chicken the rest of the way in the sauce.
2. Remove chicken from pan, add wine, chicken stock, L'arte Raspberry or Pomegranate White Balsamic, salt, pepper, a light preserve (better if it doesn’t have chunks) maybe apricot or raspberry and minced thyme to the pan and boil until reduced, stirring up the bits from the bottom.
3. Add back the chicken to the sauce, cover and cook until chicken is done, adding stock as necessary to keep the sauce from reducing too far and burning.
4. About 5 min before it is done, add chopped onions in between the pieces of chicken. You want the sauce to be quite thick as the balsamic will loosen it up a little at the end.
5. Finish with L'arte Raspberry or Pomegranate White Balsamic at the end to flavor. Adding a little bit of chopped parsley is nice for color.
- Chicken (we like to use boneless thigh meat)
- 2 large finely chopped onions
- 2 cloves of garlic chopped
- 2 tablespoons L'arte Olive Oil
- Flour for dredging chicken
- Salt to taste
- Pepper to taste
- L'arte Truffle or Shallot White Balsamic
- Chicken stock
- White wine
- 1 small jar of Capers (in water, not salt), drained
- Thyme, 6 sprigs
- 1 or 2 lemons, juiced
PREPARATION:
1. Saute the onions until soft, not fully caramelized in the olive oil.
2. Add the chopped garlic, cook until the garlic is done being careful not to brown the garlic.
3. Add the capers and 6 sprigs of thyme, cook for 10 minutes mixing everything well.
4. Remove everything from the pan and set aside.
5. Dredge cheken in flour, shake off excess, cook in batches at a high heat in the same pan until golden brown, add salt and pepper to taste, set aside each batch in a bowl.
6. Once done cooking chicken deglaze the pan with dry white wine.
7. Add the juice of 1 lemon.
8. Add the chicken pieces and onion/caper mixture back in over medium high heat and gently stir together.
9. As sauce starts to thicken, just before serving, add 3-4 tablespoons of L'arte Truffle or Shallot White Balsamic. Allow to reduce and thicken and then it is ready to serve! You can always finish each plate with a sprinkle of the balsamic as well.
Salt and pepper the chicken and fry in olive oil until browned. You can then either put it in the oven to finish cooking, or put it aside, make the sauce, then cook the chicken the rest of the way in the sauce.
2. Remove chicken from pan, add wine, chicken stock, L'arte Raspberry or Pomegranate White Balsamic, salt, pepper, a light preserve (better if it doesn’t have chunks) maybe apricot or raspberry and minced thyme to the pan and boil until reduced, stirring up the bits from the bottom.
3. Add back the chicken to the sauce, cover and cook until chicken is done, adding stock as necessary to keep the sauce from reducing too far and burning.
4. About 5 min before it is done, add chopped onions in between the pieces of chicken. You want the sauce to be quite thick as the balsamic will loosen it up a little at the end.
5. Finish with L'arte Raspberry or Pomegranate White Balsamic at the end to flavor. Adding a little bit of chopped parsley is nice for color.