![]() ![]() At the other end of the spectrum, the somewhat richer, weightier whites formed a seamless bridge to the dish's silky textures and nutty, pan-browned flavors.ĭomaine Paul Blanck, Alsace ( France ) Pinot Blanc d'Alsace 2005 The Chablis and Pinot Blanc in our tasting were clear winners by virtue of emphasizing both the delicacy and complexity in the dish. One of us liked the way a blowsy Zinfandel flirted with the chicken and lemon-peel flavors, but the other hated it. A Morellino di Scansano was a tad too thin, and the Pinot Noirs all seemed either too thin or too sweet. ![]() We tried a few reds, and none truly satisfied. To our palates it is much better suited to white than red wine. While this is not an outstandingly difficult dish to pair with wine, it does present a couple of challenges, for it is both rich-thanks to the mingled ingredients of the reduced sauce-and tart ( piccata). After the mixture is cooked for a few minutes until somewhat reduced, the chicken is then added back to the pan, quickly reheated, and served. We throw chopped garlic, capers, and a few thin slices of lemon into the pan, and then pour in chicken stock and fresh lemon juice. The chicken is transferred to a platter and the pan is deglazed with white wine. These chicken scallops are then lightly dusted with flour and quickly browned in a mixture of olive oil and butter. We follow the standard method of butterflying boneless chicken breasts and pounding them (between two sheets of waxed paper or in a plastic bag) with a rolling pin or a wine bottle until they are as thin as possible - just short of falling apart. It's a simple meal to prepare, and a sure palate pleaser. Piccata is traditionally made with veal or chicken (vegetarians substitute tofu or eggplant). The Italian term piccata is related to the word 'piquant', but in this case it takes on a meaning closer to 'zesty' or 'tangy,' and refers to the lemon juice that is an essential component in this dish. ![]()
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