About 6pm last night two packages that I was stalking across the country arrived via UPS....not fabric, but flour.....twenty five pounds of flour.
|The mug is mine...gives you a sense of how big the bag is.|
Amid my flour/vanilla delivery I was making Chicken Piccata for dinner for the family. My favorite recipe comes from Cooks Illustrated which I have adapted here for you:
Chicken Piccata (adapted from Cook's Illustrated)
1/2 cup freshly squeezed lemon juice
3 or 4 skinless chicken breasts, rinsed, dried, sliced diagonally
3/4 cup of flour
5 tablespoons Olive Oil
2 cups Chicken Stock
3 or 4 tablespoons drained capers
4 or more tablespoons unsalted butter
fresh or dried parsley to sprinkle on
1. Turn on oven to 200 degrees - this is for the chicken to remain warm while making the sauce.
2. Sprinkle both sides of chicken slices with salt and pepper.
|Chicken slices with S&P|
|Chicken dredged in flour|
|The olive oil helps keep the butter from burning|
5. Lay in the chicken slices and saute about 2 minutes on one side...you are looking for a nice browning on one side. The chicken kind of starts to pucker on the sides....use a spatula to look under one to see if it is browned.
|Nice sizzle going on in the pan|
|Mug rug for Partner #2 - hope it doesn't smell like chicken|
|Cooked chicken ready for the oven|
8. Look inside your pan....see all those brown bits sticking to the pan? That's flavor - umami waiting for you to unlock with chicken stock and lemon juice.
|Umami - Japanese word for savory|
|This probably smells really good|
10. When the sauce is to your liking, add back in the chicken that was keeping warm in the oven and turn up the heat to bring the chicken up to the same temperate as the sauce.
11. I serve with lemon rice and a few lemon wedges and a sprinkle of parsley.
Enjoy your Saturday!