Pratica di Shadowing: Giada De Laurentiis Makes Chicken Piccata | Everyday Italian | Food Network - Impara a parlare inglese con i video

Chicken piccata, it's simple, light and delicious.

Let me show you how to butterfly chicken breast.

This is what it looks like when you buy a whole chicken breast.

And what I want to do is just slice right through the middle of it here.

And again, put your palm down in the middle of the breast, start slicing.

icing.

Now when you open it up, it's still attached at the bottom, and that's what butterflying is because it looks like a butterfly, but for this dish I'm actually going to separate them.

Let's try it again with my other one.

We've got two separate pieces, and they're much thinner.

I'm going to wash my hands before I touch the salt and pepper.

Great.

Now I'm going to season with a little bit of salt,

a little bit of fresh to the ground black pepper.

We're going to dredge them in some all purpose flour, just a light coating.

The flour acts This is a barrier between the fat in the pan and the moisture in the chicken breast.

Alright, now let me clean my board.

We'll start out with a medium-high heat, and I'm going to add extra virgin olive oil.

Oil can be heated to a higher temperature than fats like butter.

So I'm going to add some oil and then a couple tablespoons of butter.

The butter gives it that rich flavor so together the combination is going to be perfect.

As soon as the butter melts, you know that the fat is at the right temperature to cook your chicken.

You don't want it smoking, you want a light sizzle.

The chicken breasts take about four or five minutes, and it's great because I've sliced them so they're thin, they cook quickly.

I think we can only fit three, so we'll have to wait until those are finished and we'll continue to add the rest.

I'm going to start my sauce.

I'm going to start with using a cup of chicken stock.

And I'm just using canned chicken stock to make it quick and easy.

I like to use the low-sodium chicken stock so that I don't have to worry about my flavors being too salty.

And what I like to do with my chicken stock is I like to put it in a little plastic bag,

seal it, and throw it in the freezer.

And the next time I need a cup of chicken stock, I've got it ready to go.

So here we go.

We'll throw that in the freezer.

And I need my lemon.

And lemon, chicken stock, and capers is a classic piccata topping.

I'm going to add about a third of a cup, so this whole lemon.

For my last ingredient I'm going to add capers.

They have a wonderful tangy flavor, and you want to make sure that whether you use salted capers or capers pickled in vinegar,

that you rinse them off. And just a handful.

We'll throw that into our sauce.

Take a look at our chicken breast.

Just scrape up all the bits off the bottom.

And this is known as deglazing a pan.

If you've ever heard that term, this is what it is.

You can use any liquid to deglaze a pan.

You can use water, you can use wine, you can use stock.

And it just helps you scrape up all those little bits.

So we're going to add our chicken back in to our sauce.

And the flour off the chicken will also help thicken the sauce.

So that's another reason you want to add the chicken back in.

Make sure that the chicken is fully coated with all that wonderful citrusy taste.

Now they're heated through, the flour has started to thicken the sauce.

Look at that nice golden color.

I'm gonna add another two tablespoons of soft butter.

And the soft butter is gonna thicken the sauce again and give it that rich taste.

I just want it to melt slowly with the heat of the sauce.

And now just pour the sauce right over the chicken.

Well, that looks like enough.

And I'm gonna add some flat leaf parsley as garnish.

We're just gonna tear it right on top.

And it adds that little bit of aroma, herbal, fresh flavor to our chicken.

Mmm.

It is delicious.

The chicken is moist and tender on the outside.

I can taste that.

The lemon goes so well with the tanginess with the tanginess of the capers.

I'm gonna go finish this off while it's still hot.

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Cos'è la tecnica dello Shadowing?

Shadowing è una tecnica di apprendimento delle lingue supportata da studi scientifici, originariamente sviluppata per la formazione dei traduttori professionisti e resa popolare dal poliglotta Dr. Alexander Arguelles. Il metodo è semplice ma potente: ascolti un audio in inglese di madrelingua e lo ripeti immediatamente ad alta voce — come un'ombra che segue il parlante con un ritardo di solo 1–2 secondi. A differenza dell'ascolto passivo o degli esercizi di grammatica, lo shadowing costringe il tuo cervello e i muscoli della bocca a elaborare e riprodurre simultaneamente i modelli di discorso reale. La ricerca dimostra che migliora significativamente la precisione della pronuncia, l'intonazione, il ritmo, il discorso connesso, la comprensione dell'ascolto e la fluidità del parlato — rendendolo uno dei metodi più efficaci per la preparazione alla prova di speaking dell'IELTS e per la comunicazione reale in inglese.

Tecnica dello shadowing: leggi la guida completa passo dopo passo →

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Cos'è la tecnica dello Shadowing?