Chicken Scallopini with Piccata Sauce

The first step is pretty easy. Boil your pasta in salted water. Now the secret of boiling pasta is you should wait until the water is boiling hot, hot and hot. Do not need to add oil into the water.

Pertama-tama, rebus pasta dalam air mendidih yang telah digarami. Tidak perlu memasukkan minyak. Air harus mendidih ketika merebus pasta.

This is important. DO NOT follow my step. I was too lazy to use a heavy pan so I just used my non-stick frying pan. I hate washing dishes. REMEMBER: Always wait until the water is boiling before you throw in the pasta. I am using bow-tie pasta this time.

Anda dapat merebus pasta setelah saus hampir matang. Saya melakukan ini terlebih dahulu karena saya malas menggunakan 2 wajan berbeda. :)

Next, defrost your chicken. How to defrost frozen meat is to take it out of the freezer couple of hours prior to the cooking process. Splash a little bit of water and let it rest on the counter for 1-2 hours, then move to the refrigerator until you are ready to use it. Rinse your chicken under cold water and put it on your chopping board. Take a plastic sheet and cover the chicken with it.

Berikutnya, cuci filet daging ayam Anda di air mengalir lalu letakkan di atas talenan. Lapisi dengan plastik. Jika ayam Anda beku sebelumnya, cairkan dengan cara mencipratkan air sedikit dan biarkan ayam berada di ruang temperatur. Setelah 1-2 jam, pindahkan ke lemari es sampai empuk kembali.

Use your mallet to flatten the chicken breast. Or you can use something heavy such as a can of tomatoes, or even your skillet.

Gunakan mallet Anda untuk menipiskan daging ayam Anda. Pukul keras-keras sampai daging ayam menjadi selembar daging yang tipis. Anda dapat menggunakan botol anggur bekas atau rolling pin jika tidak mempunyai mallet.

Season one side of the chicken breast with salt and plenty of ground black pepper. I am very brutal when seasoning my meat. I love the taste of the pepper seeping into my meat before they hit the heat. Hit the heat. Hit the heat. Hit the heat.

Bumbui satu sisi daging ayam Anda dengan garam dan lada. Saya suka memakai lada cukup banyak namun Anda bisa menyesuaikan dengan selera Anda.

Then put some flour in a bowl or plate and sprinkle it with some salt and lots of black pepper. Stir the flour together with the seasonings and have your seasoned flour ready.

Lalu, masukkan 2 sdm tepung ke dalam mangkuk dan taburi dengan garam dan lada. Campurkan hingga tepung bumbu Anda siap.

Carefully put your chicken (seasoned side down) on the flour and season the other side with salt and pepper too.

Letakkan ayam Anda (sisi yang dibumbui menghadap ke bawah) di atas tepung lalu bumbui sisi ayam lainnya dengan lada dan garam. Setelah itu, balik dada ayam dan lapisi dengan tepung hingga benar-benar terlapisi dengan rapat.

Put your boiled pasta aside after tossing it with little olive oil or butter.

Tiriskan pasta dan campurkan dengan sedikit minyak zaitun agar tidak menempel.

Now to cook the chicken, melt some butter on your skillet along with some olive oil in medium heat. I’m using my compound butter because it is sooooo good.

Untuk memasak ayam, taruh sepotong compound butter Anda di wajan dengan sedikit olive oil pada api sedang. Gunakan butter yang dicampur dengan minyak agar tidak mudah gosong.

Carefully put your chicken once the butter has all melted away. DO NOT move it around. Just let it stay there. The flour will transform itself into beautiful crispy golden crust. Cook it for 3-4 minutes on each side.

Letakkan filet daging ayam Anda begitu butter sudah meleleh dan biarkan tergoreng selama 3-4 menit. JANGAN digerakkan dan dibalik sebelum 4 menit berlalu agar kulit tepung tergoreng dengan sempurna.

Slice up some mushrooms rather thinly and throw into the SAME skillet you used to brown the chicken. If you see the brown bits on the pan, that's what you love. DO NOT EVER RINSE IT AWAY. Cook in high heat.

Masukkan jamur yang telah Anda iris ke dalam wajan yang sama. Jangan mengganti wajan! Sisa karamelisasi kecoklatan di wajan adalah yang Anda inginkan. Masak dalam api tinggi.

Pour some white wine into the skillet and let the mushroom sizzzzzle! Let the wine reduce and bubble violently. At this point, it is very important to lean closer to the skillet and smell the heavenly fragrance. Season with salt and pepper.

Masukkan anggur dan biarkan berdesis dalam api tinggi. Soda akan hilang dan jumlah wine akan berkurang. Bumbui dengan lada dan garam.

Prepare this beautiful combo. Most people love using heavy cream but I prefer this combo. I loooove sour cream.

Siapkan sour cream dan cooking cream Anda. Resep lain banyak menggunakan heavy cream namun saya lebih suka menggunakan light cooking cream yang dicampur dengan light sour cream.

I use half the pack when I am cooking only for two. I like the silky texture of the cream but I do not want my sauce to be too thick. Feel free to adjust your palate though. Combine together and put in 1-2 spoonful(s) of sour cream. It will change the texture of the sauce into a nice creamy white mushroom sauce.

Masukkan cream terlebih dahulu. Saya menggunakan 1/2 kotak untuk 2 orang. Cream akan memberikan rasa creamy pada saus namun tekstur masih akan encer. Masukkan 2 sdm sour cream untuk mengubah tekstur menjadi lebih creamy.

Originally, piccata sauce involves capers. DO use it if you have it. If not, squeeze in 1/2 lemon worth of juice. Lastly, sprinkle in your herbs. I am using fresh dill and basil. It gives a mild hint of sweetness.

Resep piccata sauce sebenarnya menggunakan capers. Gunakan capers jika Anda mempunyainya. Jika tidak, gunakan jus dari 1/2 buah lemon. Terakhir, masukkan herbs yang Anda suka. Saya menggunakan daun dill dan kemangi segar.

Put some pasta on a plate, top it with your chicken and generously spoon your sauce onto it. Prepare to die.

Tata pasta di piring, letakkan filet daging ayam di atasnya dan siram dengan saus piccata sebanyak yang Anda inginkan. Nikmati! :)