Serves 10
Ingredients
Chicken Piccat
| 1.5 | kg | Chicken breast |
| 50 | g | Oil, sunflower |
| 100 | g | Flour |
| 1 | g | Black pepper |
| 75 | g | Butter, unsalted |
| 500 | ml | Water |
| 20 | g | Knorr Chicken Stock Powder |
| 150 | g | Parmesan, grated |
| 200 | g | Mushroom, canned |
Khalta rice
| 750 | g | Rice |
| 20 | g | Sugar |
| 100 | g | Flour |
| 1.5 | kg | Chicken breast |
| 1 | g | Black pepper |
| 1 | g | Cinnamon, powder |
| 50 | g | Butter |
| 1.25 | L | Water |
| 15 | g | Knorr Chicken Stock Powder |
| 50 | g | Pine nuts |
| 50 | g | Almond, roasted |
| 50 | g | Raisins |
Chicken Piccata is an easy but very delicious. Translated it means “lard”, so this dish is rich and creamy. We added mushrooms and fragrant Khalta rice on the side with nuts and raisins. Perfect comfort food for the new menu.
Preparation
Rice cooking
- In a pot put butter on low heat then add the rice and stir until the rice becomes well coated with fats.
- Put sugar in a pan on low heat until it becomes light brown
- Add sugar to the rice and add the cinnamon powder then add the raisins.
- Add the water and Knorr Chicken Stock Powder to the rice.
- Bring to a boil and then put the led on and set it on a low heat for 20 minutes
- In a rack put the nuts and roast in the oven until color turns golden
- Put nuts on top of the rice when serving
Chicken Preparation
- Season the chicken with 10g of Knorr Chicken Stock Powder
- Mix the flour, pepper, and grated Parmesan cheese
- Coat the chicken with the mix
- Heat the oil and the butter in a large pan on medium heat. Add the chicken pieces, brown well on each side & then add the mushroom.
- Remove the chicken and mushroom from the pan
Sauce Preparation
- Add the water & 10g of Knorr Chicken Stock Powder to the same searing pan.
- Use a spatula to scrape up the browned bits. Reduce the sauce by half.
- Whisk in the remaining butter.
- Place the chicken and serve with the sauce poured over the chicken.