I didn’t even get a chance to my weekend recap because the week is over! I went up to San Francisco for a fun little weekend getaway. In a few words, it was GREAT. I ate, danced, explored and had a lot of fun. I’ve never done a St. Paddy’s day pub crawl and it was one of the best places to do that.
Yummy granola and coffee at Blue Bottle Coffee. I bought a freshly roasted bag of coffee home and it smelled so good and tasted great days later.
Farmer Brown’s skillet place was delish! We had the Sunday brunch right after a soothing day at the spa.
I went home and decided I wanted to make a home cooked meal. Here’s our chicken piccata.
The recipe for the chicken piccata comes from one of my fave, easy-to-follow chefs on Food Network – Giada. I didn’t want anything that took hours to make so this recipe was great. Daniel really enjoyed it because he said it tasted fresh, lemon-y and peppery. This was my first time cooking with fresh cracked pepper and I must admit that it makes the dish taste so much better than regular ground pepper.
Chicken Piccata Recipe – Courtesy of Giada
– 2 skinless and boneless chicken breasts, butterflied and then cut in half (or purchase scallopini chicken which means it’s already the prepared nice and thin for you)
– Sea salt and freshly ground black pepper
– All-purpose flour, for dredging (aka dusting your chicken)
– 6 tablespoons unsalted butter (I cut this in half and it still tasted great)
– 5 tablespoons extra-virgin olive oil (I put only one tablespoon)
– 1/3 cup fresh lemon juice
– 1/2 cup chicken stock
– 1/4 cup brined capers, rinsed (I omitted this as I don’t like capers)
– 1/3 cup fresh parsley, chopped (and I didn’t have this either)
– Handful of cremini mushrooms (if you’re a mushroom fan like me)
– Season chicken with salt and pepper. Dredge (dust) chicken in flour and sake off excess.
– In a large skillet over medium high heat, melt 3 tablespoons of butter with 1 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. (You can keep cooking in the butter that is there instead of adding more like this recipe asks for) 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.
– Add the lemon juice, stock and capers into the pan. 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. If you’re adding mushrooms, throw the mushrooms in for about 5 minutes with the lid on. Remove chicken to platter. (I didn’t remove the chicken but instead just left it sitting in the sauce and ate it like that). Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.