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chicken piccata

Chicken Piccata

I love crispy, battered, deep fried chicken.  LOVE it.  However, you will rarely ever see me make it because, as much as I love it, I know how terrible it can be for you.  If I managed to perfect fried chicken, I would make it far too often.  So, not that it wins healthiest dish of the year, but, breaded chicken is my replacement.  This breaded chicken cutlet recipe is simple and versatile.  Shown here, they are easily made into Chicken Piccata.  But they can also be made into yummy Chicken Parmesean or (using the same technique but with chicken tenderloin rather than breasts) Chicken Fingers.

This recipe is great.  Though my honey consistently loves what I cook, this is the first thing he told me I need to make every week.  Yay, obviously a job well done.  My honey has discerning taste.

Chicken Piccata

  • 2 whole chicken breasts
  • 1.5 c flour
  • 1.5 c bread crumbs
  • 1/4 tsp basil
  • 1/4 tsp marjoram
  • 1/4 tsp oregano
  • 1/4 tsp rosemary
  • 1/3 tsp thyme
  • 2 eggs
  • 2 tbsp water
  • extra virgin olive oil
  • 6 tbsp butter
  • 3 lemons
  • 1 c chardonnay (or another dry white)
  • 1 tbsp capers (optional)
  • parsley
  • S&P

For the cutlets…

Preheat oven to 400 F.  Split chicken breasts in half.  With meat tenderizer, pound the chicken breasts until they are thin (1/4 inch or so).  Liberally season with S&P.  Heat a medium/large skillet on medium heat. Line up the breading assembly line.  Bowl 1:  Flour and enough equal parts S&P for the flour to appear speckled.  Bowl 2:  Beat the eggs and water.  Bowl 2:  Mix bread crumbs and seasoning.  Add 2 tbsp olive oil to pan.  Dredge first two chicken cutlets into the bowls in order (1,2,3), place in the olive oil.  Cook on each side until they are golden brown.  Transfer to a baking dish.  Add 2 more tbsp olive oil, dredge chicken cutlets, and so on and so forth.

Finish cutlets in the oven.  10 minutes should do the trick.  They should be firm to the touch.

For the sauce…

Wipe any fallen crumbs from skillet.  Over medium-low heat, melt 4 tbsp butter.  Add lemon juice from 2 lemons, wine, capers (if using).  Allow to reduce to half.  Take off of the heat.  Add the rest of the butter (cube it first, it will melt faster than a big stick).  Serve on top of crispy and moist cutlets with 1 or 2 slices of lemon.  Garnish with parsley.

 

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P.S.  Please please please get some cooking wine from the wine section and not the food section – grab some 3 Buck Chuck from Trader Joe’s (if you are so lucky to have one nearby) or some Four Leaf from Walmart ($3).

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Curried Chicken

Curried Chicken.  Coconut Rice.  Creamed Spinach.

I have fond memories of my mother’s curried chicken from childhood.  And although I can’t remember her ever making curried chicken for me, my stepmother is of West Indian heritage.  Obviously, I needed to come up with a signature curried chicken of my own.  Served with some coconut rice, reminiscent of the islands, and some creamed spinach.

All recipes serve 3-4.

Coconut Rice (easy peasy) — 1.5 c rice, 2 c coconut water, 1 c water.  Salt & pepper to taste.

Creamed Spinach

  • 2 tbsp butter
  • 1.5 tbsp minced onion
  • 2 tbsp flour
  • 1 c warm milk
  • 1 pkg frozen spinach
  • couple tablespoons of vegetable (or chicken, or beef) stock
  • S&P

Per directions on frozen spinach packet, defrost in microwave substituting the vegetable stock for water. Drain and set aside.

In a large skillet over medium / medium-low heat, melt butter.  Add onion and sautee until onions are translucent (not very long because the pieces are so small).  Add flour and combine.  Before flour becomes colored, add warm milk and stir to incorporate. Add drained spinach and season with S&P to taste.

Curried Chicken

  • 2 tbsp vegetable oil
  • 1/4 onion halved, then sliced thin
  • 2 – 3 large skinless, boneless, chicken breast cubed
  • 1/4 c curry powder
  • 1 c chicken stock
  • 2 tbsp flour
  • S&P

Heat vegetable oil in a large skillet, on medium / medium-high heat and add onions.  Sautee briefly, when onions are starting to wilt, add chicken and season with S&P.  Cover and wait for chicken to cook through (3-5 min).  Uncover. Add half of your curry powder and half of the chicken stock, stir, and wait for the sauce to reduce.  Then, add the remaining curry powder and chicken stock stir and add flour to thicken.  Simmer for 10-15 minutes.

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