Monday, March 27, 2017

Poco Pinot: a Piccata Pretender

Poco means chicken. Pinot for Pinot Grigio wine. In cooking“Piccata” refers to a meat (usely veal or chicken) sliced, often breaded, sautéed, and served in a sauce containing lemon, butter and spices”. This fancy dish is not that complicated. You can do this!


The aroma of the chicken, onions, garlic, butter and wine roasting in your oven will flavor the kitchen in a most superb way! Enjoy!


Ingredients 2 - 3 lbs boneless chicken breast
¼ cup butter (at room temperature)
¼ tsp thyme
¼ tsp sage
pinch garlic powder
salt and white pepper to taste
2 lemons
1 yellow onion, sliced 1/4 inch thick
2 large garlic cloves, thinly sliced
1 cup Pinot Grigio (a dry white wine)

Directions

Preheat the oven to 450 degrees F.


Mix the herbs into the softened butter with a fork until well incorporated. Add salt & white pepper.


Zest one lemon into a small bowl and set aside. Cut off the white pith and slice it into ¼ inch slices. This will take both lemons.

Cut the onion and garlic. Remember when using fresh garlic, hit the clove with the side of the knife, the skin will almost fall off.



Then make a cut lengthwise. Pry out any green part you see. The green will leave a bitter taste you don't want.


Distribute the lemon slices in a baking dish that has been sprayed. Sprinkle with the onion and garlic.


Dry the chicken pieces well with paper towels (important).
Rub about half the butter herb mix on one side. Turn the chicken over and rub the rest all over the chicken.


Roast uncovered for 25 minutes. Pour the wine into the dish around, not over, the chicken!

Roast for another 25 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.

 



Remove the chicken from the oven, sprinkle it with the lemon juice & zest, and allow to rest for 10 minutes.

Serve hot with the juices, cooked lemon, and onion.

If your chicken doesn't brown to your liking, it may be that you forgot to dry it before smearing butter-herb mix. Just let it brown & crisp up under the broiler for a few minutes to make this beautiful!


Slave fixed this with some roasted potatoes and a nice green vegetable.

Reminiscent of a piccata but different.


So happy to serve my Master

socialslave

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 

by 

Dan White http://www.amazon.com

/dp/B00F315Y4I

/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via 

@amazon


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