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This classic soup is often served as a first course at Italian restaurants. It is usually accompanied by fresh garlic rolls. Substitute elbow macaroni for the ditalini pasta if necessary.
Remove any tendons and fat from the chicken.Pound the chicken with the flat side of a meat mallet then cut into 2” pieces.Place the oil in a large frying pan or sauce pan and heat to medium high.While the oil is heating up mix together the flour, eggs, water [link widoczny dla zalogowanych], salt and pepper in a small bowl.Coat each piece of chicken with the batter and place into the pan of heated oil.Fry the chicken for approximately 5 minutes or until golden brown on each side.Remove the cooked chicken to a plate covered with paper towel to absorb any excess oil.
Directions for the sauce:
Ingredients for the chicken:
1/3 cup lemon juice1 cup white wine2 teaspoons chicken bouillon1/2 cup hot water2 tablespoons corn starch2 tablespoons cold water1/4 cup fresh lemon thyme leaves1 tablespoon capers
Ingredients for the sauce:
Cook the bacon in a large frying pan until lightly brown but not crispy.Remove the bacon to a paper towel lined plate.Drain the bacon drippings from the pan reserving 2 tablespoons.Add the reserved bacon drippings to a large stock pot over medium heat.Add the onions [link widoczny dla zalogowanych], carrots and celery to the pot and cook until the onions are translucent approximately 5 minutes.Add the can of crushed tomatoes, beans, beef broth [link widoczny dla zalogowanych], water and bay leaves to the pot and simmer for 30 minutes.Remove the bay leaves.Puree half of the beans in a blender or food processor and add back to the pot.Bring to a boil and reduce heat to medium.Add the pasta, garlic, savory, sage, salt, pepper and reserved bacon to the pot and cook until the pasta is done, approximately 10-15 minutes, while stirring frequently to ensure the pasta doesn’t stick to the bottom of the pot.Pour into individual soup bowls and garnish each bowl with freshly grated parmesan cheese prior to serving if desired.Chicken Piccata Recipe
Directions for the chicken:
Craving Italian Food? Instead of calling in the local Italian restaurant for takeout food, try making one or more of these classic Italian recipes.
Read on
Herb Infused Bread Dipping Oil Recipe
Chicken Cacciatore Recipe
Spaghetti with Italian Puttanesca Sauce
1 pound chicken breasts3 cups vegetable oil1/2 cup all-purpose flour2 eggs1/4 cup water1/2 teaspoon salt1/4 teaspoon black pepper3 cups vegetable oil
Pasta Fagioli
Ingredients for Pasta Fagioli:
Makes 4 servings. Serve this dish on top of rice or noodles if desired.
6 ounces smoked bacon (1/2 package) - diced1 cup onions - peeled and diced1 cup carrots - peeled and diced1 cup celery - dicedOne (28 ounce) can crushed tomatoes in sauceTwo (15 ounce) cans of cannellini beans - drained1 quart beef broth2 cups water2 bay leaves1 cup dried ditalini pasta4 cloves garlic - peeled and minced2 tablespoons fresh savory - minced1 tablespoon fresh sage leaves - chopped fine1 teaspoon salt½ teaspoon black pepperparmesan cheese
Directions for Pasta Fagioli:
To make the sauce add the lemon juice and wine to a small sauce pan set over medium heat.In a small cup dissolve the chicken bouillon in the hot water then add to the sauce pan.