Monday, January 24, 2011

Chicken Piccata and Schlepping

Project Status Update
Sorry I haven't posted in a while. I still have been making delicious dishes every night and plan to update the blog on every one of them. I've tried a lot of foreign cooking to branch out. In the meantime, I've been visiting family and friends for lessons in cooking these dishes. At first I was just staying home, and the most schlepping I did was to the grocery store. But now I've been driving 45 min - 3 1/2 hours every couple days. Ahh the life of a chef-in-learning. I think everyone should have a special family night or visit friends or family to learn a new dish and experiment. We used to go to the library once a month and check out a foreign cookbook to use for dinner. Food is fun! And if you're just scarfing down dinner on the go every night, I think you should shake it up a bit even if it requires some extra special schlepping.

The Recipe: Chicken Piccata

  • serves 4
  • goes well over gluten-free pasta
  • from gluten free Every Day Cookbook by Robert M. Landolphi

4 boneless chicken breast halves (1 1/2 lbs.)
1/4 c. cornstarch
1 tbsp. tapioca flour (couldn't find, even in the health food store, so substituted in amaranth flour)
1/4 tsp. baking soda
1/8 tsp. salt
1/8 tsp. freshly ground black pepper
4 tbsp. unsalted butter
3 tbsp. extra-virgin olive oil
1/4 c. dry white wine
3 cloves garlic, minced
1/2 c. chicken stock or broth
3 tbsp. freshly squeezed lemon juice
2 tbsp. capers, drained
1/4 c. minced fresh flat-leaf parsley

Place each chicken breast on a flat surface and cut it in half horizontally. Put each piece between 2 sheets of plastic wrap and pound lightly with a meat mallet or small skillet until the chicken is about 1/4" thick.

In a shallow bowl, combine the cornstarch, tapioca flour, baking soda, salt, and pepper. Stir to blend. In a large saute pan, melt 2 tbsp. of the butter with the olive oil over med-high heat. Dredge the chicken in the flour mixture and shake off the excess. Add the chicken breasts to the pan and cook until lightly browned, about 3 min on each side.

Transfer the chicken to a plate. Pour off the excess fat from the pan and return to med-high heat. Add the wine and garlic and cook while stirring to scrape up the browned bits fro the bottom of the pan, decrease the heat, and simmer for 2 to 3 min.

Transfer the chicken to a platter. Add the remaining 2 tbsp. butter and the parsley to the pan, whisking until incorporated. Pour the sauce over the chicken and serve.

The Eye-Popping Italian

My Take on the Bake
This was one of my favorite Italian dishes before I went gluten-free, so I was super-excited to try it at home. The sauce was really thin, and I thought there wouldn't be enough, but it seemed to adequately cover everything. And the chicken turned out fine even though we didn't have the baking soda to add to it. This was a really tasty meal that you should definitely try at home! Again, I'm not one for hot spiciness, but I do enjoy flavorful things, and I really enjoyed the tart, unique flavor of the lemon and caper sauce over the chicken.

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