Food: Chicken Piccata

Many of the recipes you will see here will be ones that you can start cooking at 5:15 and have dinner on the table by 6:00 . This is my reality: get home, kisses for everyone and start cooking.

Making fresh, healthy & delicious food for my family is ALWAYS one of my top priorities. The trend of having everything pre-cut, pre-cooked and processed is the worst thing society has done to itself & to future generations.

I want my daughter to grow up knowing how fantastic fresh, home cooked food tastes and how EASY it is to prepare.

I’m a huge fan of Giada de Laurentiis’ recipes from Food Network. Many of them are chicken & extremely easy. The chicken piccata recipe credit goes to her :

http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-piccata-recipe2.html

Ingredients
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Directions
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.

Into the pan add the lemon juice, stock and capers. 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.

Recipe courtesy Giada De Laurentiis

One adjustment I make WHENEVER I cook chicken breast is to cut it cutlet thin – meaning 3 cuts from a regular size breast or 4 if you have a chicken breast that’s on steroids. For our family of 2.5, I use 4 chicken breasts (enough for dinner and lunches the next day) and increase the lemon juice & chicken stock to get as much of the delicious citrus-y juice as possible. You also need a bit more butter for cooking the chicken. You can also use all olive oil as well.

IMG_4090

This makes it 1) cook faster 2) look like there’s more food

Capers are the greatest things ever. I try to use them whenever I can. I don’t care for the parsley so I never use it. In the end what happens is I buy a bunch, use a handful and the rest ends up rotten & in the trash.

Steam some broccoli and then toss in a pan with some olive oil, lemon & garlic… BAM… somewhat palatable broccoli for my 15 month old and I simply cannot get enough of the stuff!

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You may think this is a ‘cheat’ way of posting a recipe or advice. But I’m a busy, working mother – my goal is to provide you with easy recipes that may or may not be to my credit and provide tips on making them easy to make after work!

Also, we love leftovers here so most of the recipes I post will have enough for lunches the next day

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