Chicken Piccata

Ingredients:

  • 4 skinless boneless chicken breast halves
  • 3 T butter, room temperature
  • 1 1/2 T all purpose flour
  • 1 1/4 C finely shredded parmesan
  • cayenne pepper
  • Additional all purpose flour
  • 2 T EVOO
  • 1/3 C dry white wine
  • 1/4 C fresh lemon juice
  • 1/4 C canned chicken broth
  • 1/4 C drained capers
  • 1/4 C chopped fresh parsley
  • homemade semolina pasta (or quality store bought pasta)
  • chopped fresh parsley and slice lemon for serving

Directions:

Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness. Sprinkle chicken with salt and pepper. Mix 1 tablespoon butter and 1 1/2 tablespoons flour in small bowl until smooth. Place additional flour in shallow baking dish.
Dip chicken into flour to coat; shake off excess.

Heat 1 tablespoon oil in heavy skillet Add 2 chicken breasts and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm. Cook remaining two breasts.

Bring wine, lemon juice and broth to boil in 1 skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, parsley and remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve over pasta. Garnish with some of the fresh parsley and a lemon slice.

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Lemon Curd

A great topping for pound cake, scones, pancakes, scones or just about anything you want to add a tangy, sweet kick to!

Ingredients:

  • 4 large egg yolks
  • 1/2 C sugar
  • 1 T lemon zest (about 1 lemon)
  • 1/2 C fresh lemon juice (about 2–3 lemons)
  • 1/8 tsp salt
  • 6 T butter, softened to room temperature, cut into 6 pieces

Directions:

Fill the bottom pot of your double boiler with a couple inches of water. Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer.

Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler. Using a whisk, whisk until completely blended, then continue to whisk about 10 minutes as the curd cooks.

Remove pan from heat. Whisk butter into the curd. The butter will melt from the heat of the curd. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. Once cool, the plastic wrap can be removed.

Refrigerate the curd for up to about 10 days.

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Pollo al Vin Cotto

This is adapted from Mario Batali that while isn’t the quickest dish to prepare, isn’t particularly difficult and is certainly impressive. It will also make your home smell wonderful! We like to serve this with rice pilaf or over mashed potatoes but polenta and risotto are great too!

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You Know Nothing Chili

So many moons ago (let’s say 15-20 years ago), I thought I made bad-ass chili. I made it super hot and super chunky and folks said they liked it. Maybe they did. Maybe they were being kind. But as Ygritte was fond of saying: “You know nothing, Jon Snow.”

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Gong Bao Ji Ding

This recipe, aka Sichuan Kung Pao Chicken, is adapted from seriouseats.com. It calls for several ingredients you may not have on hand, which is a bit costly initially, but most have a long shelf life so you can make this delicious meal over and over.

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