Chicken Piccata
original recipe found here
What you'll need:
2 skinless and boneless chicken breasts, butterflied and then cut in half
Salt and pepper
Flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock (we often use white wine instead of chicken stock)
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
1 lemon for garnish
What you'll do:
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate. Add the lemon juice, stock and capers to the pan. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
This will make 4 servings.
Roasted potatoes
What you'll need:
10 small red potatoes
1/2 cup flavored olive oil (we always use Stonehouse from the Ferry Building on the Embarcadero, but you can order it here)
2 tablespoons of cajun spice (optional- for a spicy kick)
What you'll do:
Heat oven to 400 degrees. Dice potatoes into quarters. Coat diced potatoes in flavored olive oil and spices (save any extra for a final sprinkling). Place diced potatoes on baking sheet; it's ok if the potatoes touch. Bake for 45 minutes, turning the pan halfway through.
Do you Piccata? What are some of your favorite fancy chicken dinners?
