Inspiring People to Cook Again
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Chicken Piccata (or Veal Piccata) is one of those staple dinner recipes that I like to make for a dinner party. It’s simple and delicious. Surprisingly, it is a dish that most people think is difficult or complicated. Making a dinner like Chicken Piccata is actually so much easier than you think and I hope this recipe becomes one that is most useful to you, especially if you’re looking for the perfect entree for a small (or even large) dinner party.
In the recipe below and the video demonstrating how to make Chicken Piccata, I’ll show you that this dish is only a few steps and that you can make this for 4 or 40 people and they’ll all be amazed at how great you made it. Look for the full recipe details and cooking tips right below the video.
Ingredients:
Directions:
On a cutting board, fillet each chicken breast and trim off any fat. Place two pieces of chicken at a time between two pieces of parchment paper. Pound with a flat mallet, until the cutlets are about 1/4-inch thick. Set aside and repeat until all the chicken is pounded thin. I like to cut the breasts into two pieces to make them more manageable and they also make more reasonable serving sizes like this.
Put some flour in a shallow dish. First, season each side of the chicken cutlets with salt and pepper and then dredge each cutlet lightly on each side with flour.
Heat oil in a skillet over medium-high heat. When the oil is nice and hot, brown a few cutlets at a time for 3-5 minutes on each side until golden. Once the chicken is brown, place the pieces in a single layer on a cookie sheet with a rim, or a glass casserole dish. Continue until all the chicken is browned. You don’t need to cook the chicken now. Just brown it. You’ll finish cooking it in the oven.
Turn up the heat and pour the white wine in the pan and boil down for a minute so the alcohol cooks off. Then add the lemon juice, chicken stock, bouillon, butter and then, the capers. Allow the sauce to cook for a minute or two. Pour the sauce over the chicken, place the lemon slices on top, cover with foil and place in a 350-degree oven for about 20 minutes. Remove chicken and sprinkle with fresh parsley before serving.
Cook’s Tips:
If you are making this for just 3-4 people, you could both brown the chicken and then cook it in the same pan to avoid using the oven. In that case, you would brown the chicken, then cover the pan and simmer on low for about 15 minutes instead of using the oven.
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You can have the great taste of homemade italian cannoli’s at home without all of the hard work with this easy mini cannoli cream cups recipe.
Cannoli’s are an all time favorite Italian dessert. My family and I have made homemade cannoli’s so many times. My favorite way to eat them is when the shells are still slightly warm after they have been fried and then filled with the cold ricotta cream.
Unfortunately, most of us don’t have the time or the ingredients handy to make the dough, wrap it around cannoli tubes, fry it and so on. So I had a idea one day to make cannoli’s the easy way, using a pie crust instead of frying dough. Watch the video to see how. The recipe is below the video. Enjoy!
Mini Cannoli Cream Cups
See my cooking tips below for how to make the cream thicker.
Prep Time: 20 minutes
Start to Finish: 40 minutes
Servings: about 16 mini cups
Ingredients:
For Cups
For Filling (If you want the cream to be extra thick see my tips below)
Directions:
In a large bowl with an electric mixer combine all ingredients for the filling except the chocolate chips and mix well until creamy. Place the filling in a 1-gallon plastic storage bag and chill while you make the cups. Filling may seem thin but will firm up slightly when it’s refrigerated. For thicker cream see notes below.
Heat oven to 425°F. Unroll the piecrusts onto a lightly floured surface and sprinkle the top of each crust with the natural sugar and the cinnamon. Lightly roll over it with a rolling pin so that sugar and cinnamon are pressed into the dough.
With a 2 1/2-3 inch round biscuit cutter or cookie cutter, cut out circles and lightly press them inside an ungreased mini muffin or mini cupcake pan to create a pastry cup.
Bake for about 10 minutes or until cups are golden. Remove from oven and allow cups to cool. Once cups are cool they can be removed from tin and filled.
Remove filling from refrigerator, cut one of the bottom corners off the bag and pipe a little less than a tablespoon of filling into the cooled cannoli cups.
Sprinkle with mini chocolate chips, dust with powdered sugar and serve.
Cups should be filled shortly before they are eaten so the don’t get soggy. If you wish to make them ahead of time, you can make the cups and the cream and keep them separate. Once you are ready to eat, you can fill, decorate and serve.
Cooking Tips:
If you want the cream to be extra thick you can stain the ricotta in some cheese cloth placed in a bowl and covered over night before you mix your sugar to make the cream. This will remove any excess water and give you a thicker consistency.
For an extra creamy texture you can also mix the cream and sugar in the blender instead of with a mixer but the cheese must be strained before you do it this way.
Filling can be made a day or two ahead of time and kept in the refrigerator.
A variation in the cannoli cream that works well is a 1/4 teaspoon of almond extract and or orange extract.
Other toppings that go well with the cannoli cups are chopped toasted almonds, chocolate sprinkles, candied orange pieces, chopped candied red cherries, as well as a sprinkle of cinnamon.
I originally developed this recipe and had it displayed on BettyCrocker.com. If you like this recipe, please share it recipe with a friend. Just click on the cute little icons below this sentence to share these on your Facebook page, twitter page, etc. with just one click!
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