I am what many would call a "Foodie" - amateurs who simply love food and/or drink for consumption, study, preparation and news.
Now the statement above should make it clear that I do not have any formal training when it comes to food preparation. I have, however, been told that I am a pretty good cook and I hope you enjoy reading this column as much as I enjoy writing it.
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I’m a big fan of chicken piccata and I’m always taste testing different recipes to find the best flavor. Cue Trisha Yearwood who is fast becoming one of my favorite Food Network stars. Her recipes are generally easy, tasty and downhome good and her take on chicken piccata is a keeper.
¼ cup olive oil
2 large eggs
½ cup all-purpose flour (I used ¾)
½ cup grated Parmesan (I used ¾)
1 pound thinly sliced or pounded boneless skinless chicken breasts (I used 2 pounds)
6 tablespoons butter
1 clove garlic, minced (I used 2)
1 cup chicken broth
One 3½-ounce jar capers, rinsed and drained (no need to rinse)
1½ tablespoons white wine vinegar (your favorite white wine will also work)
1 tablespoon or more fresh lemon juice (I used 3)
2 tablespoons chopped fresh parsley
Beat the eggs in a shallow dish and set aside. In a separate shallow dish, mix the flour and Parmesan. Dip the chicken pieces in the eggs the dredge in the flour-cheese mixture and set on a plate. This will allow the flour to set so that it doesn’t come off when frying.
Once your chicken is ready, heat the olive oil on the stovetop in a large skillet over medium heat and add 2 tablespoons of the butter. When the butter melts, add the floured chicken breasts and cook until browned, 3 to 4 minutes on each side. Cook your chicken in batches so that you don’t crowd the pan. Transfer the chicken to a platter and keep warm in a 150 degree oven while you finish the rest of the chicken.
Once you’ve finished with the chicken, add the remaining 4 tablespoons of butter and garlic to the skillet drippings. Saute the garlic for 30 seconds, being careful not to burn it, add the chicken broth and capers to the skillet and cook the liquid over medium-low heat until reduced by half (see helpful hints), about 3 to 5 minutes. Add the vinegar and lemon juice and heat through.
Return the chicken to the skillet, spooning some of the sauce over the chicken. Cover the skillet and cook over medium heat until the sauce bubbles and the chicken is cooked through, an additional 6 to 8 minutes. Sprinkle with chopped parsley and serve over pasta or potatoes.
I like to mix one tablespoon of cornstarch to 3 tablespoons of cold water and add it to the sauce before returning the chicken to the pan for a thicker sauce. This should be done before reducing the sauce.
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