Thin slices of chicken dredged in seasoned flour and sauteed in butter. The dish is finished with a zesty a la minute pan ...
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My husband was going to make the duck breast recipe for Valentines Day but for the first time our local source did not have any. It was a last minute scramble to decide what to cook and this chicken really hit the mark. The sauce is wonderful and the chicken was extremely tender. I highly recommend it.
You ask how will this dish turn out if you use lemon juice instead of orange juice, I am going to dare to say, that it is going to be more lemony than orangy (sorry, I couldn't resist). By that I really mean, it is going to have a stronger tart-like lemon flavor than a more subtle orange flavor.
Orange juice when it reduced generally becomes sweeter, while reduced lemon juice not so much. If you are going to use lemon juice, you may want to try using less of it or perhaps use a bit more sherry to balance any added tartness. With all of that said many recipes for Chicken Piccata are made with lemon juice. Cheers!
If you have not tried sherry vinegar, I do suggest that you try to find it as it is delicious! It has a beautiful deep, rich, slightly sweet, nutty, complex flavor profile that is great in many dishes.
If you cannot find it, then you could use sherry or even a bit of port or marsala with a touch of vinegar. Another substitution would be to use balsamic or red wine vinegar. You may or may not need to add a touch of sugar to offset the acidity.
Here is a great site for substitutions in general.
You may also find this article about sherry vinegar helpful. At least it may persuade you to search it out :-)
This was my first crack at making a Rouxbe recipe. Turned out great. I was impressed that I could do this! My wife sat at the island and drank a glass of wine while I cooked (that used to be my job!). Thanks for a great recipe and great pan frying lesson to get it right!
Over two weeks ago, my new stove was finally installed but work has been so busy I haven't had time to use it! Tonight I made time and boy did I learn something: an 18 year old stove and a 2 week old stove cook very differently. I almost burned the butter/oil/chicken because I'm used to having to crank the heat all the way up. Luckily, I was able to turn it down in the nick of time. I love my new stove and look forward to learning it as I progress through the courses.
The jury's still out on my opinion of the dish. I've made chicken piccata with lemons, capers, and shallots before but this was a new flavor profile for me. There was a sweetness I'm not used to. It wasn't bad...just foreign to my palate. I've boxed up my leftovers and look forward to giving this a try again later tonight/tomorrow.