New recipes, week 3.
With guests in town last weekend, I broke out a new recipe. Usually this is a trick I only pull on immediate family, as I’m nervous about cooking new things for guests. There are really terrible recipes out there. Fortunately, this was not one of them.
I was very pleased with the chicken piccata recipe from celebrity chef Giada De Laurentiis I found on Food Network’s website. I served the chicken over angel hair pasta, with a hearty salad on the side. I quadrupled the recipe, and did as much prep work as possible before the guests came over…squeeze lots of lemons, cut and season the chicken, drain the capers, etc. When it was close to dinner, all I had to do was dredge the chicken, cook it, make the sauce and make the pasta.
I will confess that quadrupling the recipe was not necessary for 6 adults. Doubling would have been just fine. But the leftovers we ate all week were delicious!
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
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.