Gourmet Galley: Chicken Piccata

I served Cissy Caballero’s Chicken Piccata for dinner this week, and it was a hit.

Chicken Piccata is a spin-off of veal piccata which has its roots in Italy. This tasty dish consists of a scallop, or French “escalope;” piece of boneless meat, poultry or fish which is flattened; floured and quickly browned.

A light sauce made from the pan drippings, chicken stock, lemon juice, parsley and capers is drizzled over the top of the chicken and, in this case, angel hair pasta.

For a nice plump chicken breast half, you will have to butterfly it then place it in a plastic bag, or between pieces of plastic wrap, to pound the meat until it’s thin and flat. Placing chicken breasts in plastic bags or between layers of plastic wrap makes cleanup easier. Use the flat side of the meat mallet for pounding. I know some of you use a small skillet for pounding and that’s OK also.

Some chicken breasts are not very big and don’t have to be butterflied; they just have to be pounded flat.

Corinne Cook is a columnist for The Advocate. Reach her at food@theadvocate.com.