There's this Italian restaurant that was close to my former place of employment, and occasionally we would order from them. My absolute favorite dish on their menu was "Chicken Frankie." It is essentially Chicken Piccatta with this lovely, velvety sauce that I would literally lick out of the "to-go" container it came in. This was...oh....10 plus years ago. Since then I have spent, literally, years perfecting this recipe, and I have finally nailed it. I still lick my plate every time I make this. This is my interpretation of "Chicken Frankie," and dare I say...it's better. GASP!
The restaurant, Ciccanti's, is still going strong with delicious, homemade Italian food. If you're in the Pittsburgh area, it's worth the visit. http://www.ciccanti.com/index.html
Step One:
5 boneless, skinless chicken breasts-trimmed of fat and stuff
flour for dredging
salt/pepper
What you need to do here is prepare the chicken first. Cut breasts into two pieces (if the breasts are huge, cut into thirds). Mix salt and pepper into flour, set aside. Pound chicken breast pieces between plastic wrap until about 1/2 in.thick. Dredge in flour and shake off excess. Set aside, and continue with the rest of the chicken.
Step Two:
2 lemons-both juiced, one zested
4 oz. Capers-drained
1 c. pitted black olives-halved lengthwise
12 oz. jar roasted red peppers-drained and chopped into bite size pieces
1-1/2c. dry white wine
Prepare these ingredients ahead, prior to cooking the chicken. Juice your lemons, you'll only have to zest one of them! Slice your olives, red peppers, drain your capers, and throw them all together into a happy bowl and set aside. Measure your wine, and prepare for a magical moment.
Step Three:
3 T. extra virgin olive oil
3 T. salted butter
In a large skillet, melt butter in oil over a gentle medium heat and add chicken breasts. Do not overcrowd the pan, you'll have to do this in batches. Gently saute breasts until light golden brown and GENTLY turn over to cook other side, you should only flip the chicken once. Transfer chicken to platter, and continue to cook the rest of the chicken in batches until completed.
The Finale:
1 stick of salted butter
2 T. fresh, chopped parsley
There should be lovely, browned bits of heaven at the bottom of your skillet now! With all the chicken removed from skillet, waiting patiently on the platter, it's time to make the sauce. Over med-high heat add the lemon juice and use a whisk to scrape off those bits off the bottom. When the lemon juice comes to a boil, add the white wine. Bring to a boil and whisk occasionally until sauce reduces by half. Once the sauce has reduced add a whole stick of butter and whisk away! You will notice a lovely, velvety sauce appear before your very eyes. Add the lemon zest and whisk. Carefully add your chicken back into the sauce, and all the peppers, capers, and olives. At this point, reduce the heat to a low simmer, cover with lid, and cook for at least 5 minutes. Right before serving, sprinkle some fresh, chopped parsley on top.
Serving suggestion: I HAVE to make a side dish of angel hair with a fresh marinara alongside, it's perfect, like peanut butter and jelly....
The restaurant, Ciccanti's, is still going strong with delicious, homemade Italian food. If you're in the Pittsburgh area, it's worth the visit. http://www.ciccanti.com/index.html
5 boneless, skinless chicken breasts-trimmed of fat and stuff
flour for dredging
salt/pepper
What you need to do here is prepare the chicken first. Cut breasts into two pieces (if the breasts are huge, cut into thirds). Mix salt and pepper into flour, set aside. Pound chicken breast pieces between plastic wrap until about 1/2 in.thick. Dredge in flour and shake off excess. Set aside, and continue with the rest of the chicken.
Step Two:
2 lemons-both juiced, one zested
4 oz. Capers-drained
1 c. pitted black olives-halved lengthwise
12 oz. jar roasted red peppers-drained and chopped into bite size pieces
1-1/2c. dry white wine
Prepare these ingredients ahead, prior to cooking the chicken. Juice your lemons, you'll only have to zest one of them! Slice your olives, red peppers, drain your capers, and throw them all together into a happy bowl and set aside. Measure your wine, and prepare for a magical moment.
Step Three:
3 T. extra virgin olive oil
3 T. salted butter
In a large skillet, melt butter in oil over a gentle medium heat and add chicken breasts. Do not overcrowd the pan, you'll have to do this in batches. Gently saute breasts until light golden brown and GENTLY turn over to cook other side, you should only flip the chicken once. Transfer chicken to platter, and continue to cook the rest of the chicken in batches until completed.
The Finale:
1 stick of salted butter
2 T. fresh, chopped parsley
There should be lovely, browned bits of heaven at the bottom of your skillet now! With all the chicken removed from skillet, waiting patiently on the platter, it's time to make the sauce. Over med-high heat add the lemon juice and use a whisk to scrape off those bits off the bottom. When the lemon juice comes to a boil, add the white wine. Bring to a boil and whisk occasionally until sauce reduces by half. Once the sauce has reduced add a whole stick of butter and whisk away! You will notice a lovely, velvety sauce appear before your very eyes. Add the lemon zest and whisk. Carefully add your chicken back into the sauce, and all the peppers, capers, and olives. At this point, reduce the heat to a low simmer, cover with lid, and cook for at least 5 minutes. Right before serving, sprinkle some fresh, chopped parsley on top.
Serving suggestion: I HAVE to make a side dish of angel hair with a fresh marinara alongside, it's perfect, like peanut butter and jelly....
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