Friday, February 1, 2013

Chicken Piccata

Tonight we had what was suppose to be last Saturday night's dinner. Chicken Piccata, Rice Balls, Roasted Butternut Squash. All three dishes were delicious. For the chicken I used the Giada De Laurentiis recipe on the Food Network site. Simple to prepare.


The butternut squash was tossed with olive oil, salt, pepper, crushed red pepper and thyme. It roasted for about 40 minutes, stirring it half way through.

The rice balls were in the freezer and I served them with a quick marinara sauce.

Some 2005 Ecco Domani Chianti and we are ready for the weekend... is there a game on this weekend?
 Yes the Puppy Bowl!

And I had to share who was behind the scenes as I am snapping photos of our dinner tonight...



Giada De Laurentiis's Chicken Piccata

Method
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.

2 comments:

claudia lamascolo said...

Sounds wonderful.. have never made this but alwayswondered what was in it... thanks will have to try I am sure intrigued now..

Emily said...

I love chicken piccata - thanks for the recipe. Love love love Lucy!!!

And did you see the kitty bowl at halftime? hehe