Recipe of Any-night-of-the-week Chicken Piccata Consomme Flavor

Chicken Piccata Consomme Flavor. Chicken breast cutlets, dredged in flour, browned, served with sauce of butter, lemon This is one of my family's favorites and a perfect go-to for any occasion! Love the flavors and its so simple!!! We all are aware of the importance of eating a meal plan rich in lean protein, they provide essential amino acids, improve satiety and reduce cravings.

Here are five of our favorite fast chicken recipes to add some flavor to your weeknight routine Easy, classic chicken consommé recipe might look a little daunting at first but there's no need to be afraid if you follow these instructions. A clear, deep-gold chicken consommé is delightful not only to look at but the flavor is divine. This easy recipe uses the leftover chicken and carcass from Sunday. You can cook Chicken Piccata Consomme Flavor using 9 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Chicken Piccata Consomme Flavor

1. You need 2 of Chicken breast (or tenderloin).
2. It's 1 dash of ☆Salt.
3. You need 1 dash of ☆Pepper.
4. Prepare 1 of rounded teaspoonful ☆Soup stock granules (Consomme bouillon powder).
5. Prepare 1 tbsp of ☆Sake.
6. Prepare 1 dash of ☆Garlic powder.
7. Prepare 1 of Vegetable oil.
8. You need 1 dash of Rice flour (or white flour).
9. Prepare 2 of eggs Egg.

Cooking Channel serves up this Chicken Consomme with Snipped Herbs recipe from Laura Calder plus many other recipes at CookingChannelTV.com. Line a sieve with a double layer of cheesecloth. Using a skimmer, lift off as much egg white from the top of the consomme as you can, and discard. This Chicken Piccata recipe has all of these traditional elements, but I also add two flavorful ingredients: minced garlic and white wine.

Chicken Piccata Consomme Flavor instructions

1. Butterfly the chicken breasts and slice diagonally into strips. Put the chicken and ingredients marked ☆ in a bowl. Marinate the chicken for 10 minutes. Beat the eggs..
2. Add the beaten eggs to the bowl from Step 1. Cover the chicken evenly with the with the mixture, thinly coat with flour, and then dip once more into the beaten egg mixture..
3. Heat the vegetable oil in a frying pan. Place the chicken in the pan and cover with a lid. Cook over medium low heat..
4. When one side is browned, flip over. Pour any remaining beaten eggs over the meat. Pan fry until the meat is cooked..

Honestly, I don't really drink much but even I knew that wine was a no-brainer here. It adds great depth of flavor to the sauce and marries perfectly with the lemon. Begin by prepping the chicken breasts. First slice each chicken breast in half horizontally. None seemed to match the strength of flavor that I found in the best restaurant versions of this dish, but this recipe is amazing and I will be using it again and again.