Chicken Piccata


I haven't blogged in a while so I came up with this meal so 
that I could pull out the camera and let you guys peer into
my culinary adventures.

I looked through some cook books and came across a Tyler Florence
recipe for veal piccata.  The Dutchess doesn't do veal, so I
changed it to chicken.

First I split, then pounded the chicken breasts.


I dredged it in seasoned flour...


Then a quick egg bath.


Next they went, one at a time, into the cast iron till
they were golden brown.


I put them in the microwave, not turned on, to help
keep them warm while the other 2 cooked.



I cooked some pasta, and started to make the sauce.
The photo isn't too appealing, but make no mistake,
this was delicious.  I deglazed the cast iron with 
white wine, lemon juice and capers and reduced it
to concentrate the flavor.


I plated, on our new white plates, simply by mounding the pasta
then placing the chicken on it and topped it with the 
sauce and then garnished with italian parsley.


This was a 3 thumbs up meal, with even Zachary
almost finishing this massive breast.
he did leave me enough for my lunch.  


Flock fed!














Comments

Post a Comment

Popular posts from this blog

Pork Chops with Honey and Garlic, Tourneed Turnips, Mushroom Rice and Broccoli Spears

Image
Dutchie found this pork chop recipe and I ran with it. First I tourneed some turnips.  Culinary school has made me a bit ambitious.  Tournee doesn't add flavor, but is merely a shape to cut the turnips into.

I cheated by microwaving the turnips to mostly cook them, then I sauteed them in butter and olive oil.

The turnips were nice and tender, brown and very tasty.

The chops were browned and cooked in a mixture of honey, lemon juice (including 2 meyer lemons from our tree), soy sauce and garlic.  This sauce was sweet and savory at the same time.

I put some rice and dried shitake mushrooms in the rice cooker with half beef stock and half water.  I plated it from a ramakin in the middle of the plate. I fanned out the chops and leaned them up against the tower. The turnips and broccoli spears were also leaned against the rice.

This meal was quite delicious.  The turnips were awesome, the rice was nice and savory.  The only negative point was that the pork was a  bit tough.  I may hav…
Keep reading

Cornish Game Hens, Corn Soufflé and Twice Baked Potatoes

Image
Cornish game hens started the creative for this meal.  I was going to pair it with my famous baked corn and sour cream casserole, but as I was looking at the recipe book and I noticed a recipe for corn souffle.  Changed my mind since I have seen the recipe MANY times, but never paid it any mind.   It caught my eye.  Twice baked taters were the starch/carb for the meal. The game hen was cooked with a shallot/parsley/butter tucked up under the skin. This both crisped up the skin and made the meat very juicy and tender. The corn souffle was very interesting.  It did not rise like a typical souffle, but it  did have the familiar taste, but with savory corn. I halved the hens and served 1/2 to everyone (yea! leftovers), one twice baked and scoop of awesomeness, and my plate was ready to empty! I just started 2 large, major video projects, so I'm not sure how often I will be able to blog for the next month or so. I know I will squeeze in a few, cause we still are going to eat every day,  but I…
Keep reading

Coq Au Vin, Mushroom Risotto, glazed turnips/carrots and Tres Leches

Image
Dutchess' grandmother and aunt came to visit so I pulled out some recipe cards from culinary school to impress them.   The first day I made chicken caesar salad and key lime pie.  For day 2 I made coq au vin, mushroom risotto, glazed turnips and tres leches cake (not pictured). I originally was going to just do glazed turnips, but Aunt Susan mentioned that she did not like turnips, so I added the carrots. At dinner, we served family style (I normally plate up, but  for some reason I brought the food to the table for serving), aunt susan took some of both onto her plate.  I noticed at the end that even the turnips were gone.  I take this as a huge compliment, and I appreciate her adventurousness to try them.

Coq Au Vin is chicken braised in red wine with mushroom, pearl onions and croutons.  The taste is amazing.  The chicken was tender and juicy and the red wine sauce with the veggies was absolutely delicious.

While risotto is a bit time consuming, it is so worth it. It turned ou…
Keep reading