Recipe for chicken piccata with creamy porcini sauce, thin slices of chicken piccata with porcini, white wine and sundried tomatoes served with pappardelle, delicious!
Today I made a porcini and sundried tomatoes sauce and served my piccata with pappardelle, I love these large noodle ribbons, they’re perfect to accompany meat and gravy.
Piccata refers to small veal or chicken cutlets. I usually cut the cutlets myself: holding a large knife obliquely, I slice about four cutlets out of 1 chicken breast.
Today I made a porcini and sundried tomatoes sauce and served my piccata with pappardelle, I love these large noodle ribbons, they’re perfect to accompany meat and gravy.
This is a quick and easy recipe, very flavorful, perfect for weeknight or Sunday dinners.
If you like that kind of recipes, you might like my Squid Ink Pasta and Seafood or my Tricolor Tagliolini, Seafood and Pesto Sauce.
28.2 oz. (800 g.) 4 or 5 chicken breasts, sliced in cutlets
1 shallot, chopped
10 sundried tomatoes, cut in small chunks
Handful of dried porcini
1 tsp. corn starch
1/2 cup white wine
1 cup heavy cream
A pinch of cayenne
Salt and pepper to taste
Some olive oil for cooking
Into a frying pan, heat some olive oil on medium/high heat, sear the cutlets on all sides, set aside into a dish
Into the same frying pan, heat some olive oil on medium heat, add the chopped shallot, cook until translucent, add the wine, cook until reduced to half, add the porcini and sundried tomatoes, salt, pepper and Cayenne, cook about 2 minutes more
Add the heavy cream and give a boil, taste and adjust seasoning if necessary
Put the chicken back into the pan just to re-heat and serve with your favorite side
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