@yanesita3000: Rico pastel

Yaneth 🌻
Yaneth 🌻
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Tuesday 08 September 2026 22:41:36 GMT
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user234347207
Jose Sanchez :
fs
2026-09-10 01:01:49
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xiomarysantiago
Xiomi 12 :
😁😁mi papi lo arruinó 😂
2026-09-08 22:54:17
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karen.hernndez839
Karen Hernández :
🥰🥰🥰
2026-09-08 22:45:22
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maryuri19802
maryuri :
☺️🥰🥰
2026-09-09 01:46:06
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damarisanaly.rodr
Tu💏😻Niña🤭Traviesa 😉 :
😁😁😁
2026-09-09 11:00:55
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In Egypt, when someone says
In Egypt, when someone says "Piccata," we immediately think of thin beef in a creamy mushroom sauce. But that's actually not the original. Classic Italian-American Chicken Piccata is much simpler, much fresher, and honestly... I think even better. Steps: Prep the chicken: Slice chicken breasts into thin cutlets. Season with salt, pepper, & garlic powder. Lightly coat both sides in flour. Cook the chicken: Heat olive oil over medium-high heat. Sear the chicken for about 2–3 mins per side until lightly golden. Remove and set aside. Build the sauce: In the same pan, add thinly sliced garlic, parsley stems, chili flakes (optional), & lemon zest. Cook for 1–2 mins until fragrant. Pour in the chicken stock to stop the cooking. Add capers & lemon juice. Taste and adjust with salt & pepper. Simmer for about 5 mins until slightly reduced. Finish: Remove the parsley stems. Turn off the heat and gradually mix in the cold butter cubes until fully melted and the sauce becomes glossy. Return the chicken to the pan over low heat for 2–3 mins to finish cooking and slightly thicken the sauce. Finish with chopped parsley. Done. Fresh, buttery, lemony, and one of those dishes that tastes far more impressive than the effort it takes. Great with pasta or rice. Ingredients (Serves 2): Chicken: 4 chicken cutlets (2 breasts) Salt, pepper & garlic powder ½ cup flour 2 tbsp olive oil Sauce: 3 garlic cloves, thinly sliced Zest & juice of 2 lemons 2 tbsp capers 1 cup chicken stock Parsley (stems & leaves separated) Chili flakes (optional) 40g cold butter, cubed Salt & pepper.

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