Posts Tagged With: capers

Chicken Piccata

Italian Entree

CHICKEN PICCATA

INGREDIENTSChickenPiccata-

4 (6 ounce) chicken breasts
3 tablespoons flour
⅛ teaspoon pepper
¼ teaspoon salt
¼ cup butter
2 tablespoons olive oil
2 table spoons chicken broth
¼ cup white wine
3 tablespoons lemon juice
2 tablespoons drained capers
1 tablespoon parsley

SPECIAL UTENSIL

kitchen mallet

Makes 4 plates. Takes 25 minutes

PREPARATION

Pound chicken breasts with kitchen mallet until they are ½” thick. Add flour, pepper, and salt to mixing bowl. Mix with fork or whisk. Dredge chicken through flour mixture.

Add butter to pan. Melt butter on medium heat. Stir frequently. Add olive oil. Add as many chicken breasts that will fit. Cover and sauté at medium heat for 2 minutes on each side or until chicken is cooked through. Repeat for remaining chicken breasts. Remove chicken breasts to serving plates. Add chicken broth. wine, and lemon juice to pan. Bring to boil at high heat. Boil for 2 minutes or until sauce starts to thicken. Stir frequently. Ladle sauce evenly over chicken breasts. Sprinkle capers and parsley evenly over sauce.

TIDBITS

1) The Gold Rush of 1849 drew poodles and oodles of French prospectors to California. Nineteenth-century French prospectors loved escargots. (Escargot is snail in English. The French have a word for everything.)

2) But California’s snails did not please the refined Gallic pallets. Mais non, suitable escargots had to be brought in from far-away New Orleans. Escargot trail drives were out. Snails do not last long under the hot Western Sun, especially before the invention of hydrating GatoradeTM. The Escargot Express was born. The most famous driver on this route was none other than Cacti Pa. Cacti loved chicken, wine, lemon juice, and capers. Station chefs along the route served him this entree, calling it “Piccata” in honor of the anagram loving Cacti Pa. And so it goes.

– Chef Paul

LutheranCookbook

My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and my newest novel, Do Lutheran Hunks Eat Mushrooms, are available in paperback or Kindle on amazon.com

The cookbook is also available as an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

Categories: cuisine, history, humor, international | Tags: , , , , , , , , , , , , , , , , , , | Leave a comment

Chicken Scallopini From Cookbook

Italian Entree

CHICKEN SCALLOPINI

INGREDIENTS

2 garlic cloves
2 chicken breasts
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon sage
2 tablespoons butter
1/4 cup chicken broth
3 tablespoons water
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon drained capers
1 tablespoon flour
3/4 cup grated Parmesan cheese
1 teaspoon parsley

(Possibly 2 teaspoons more olive oil. See 3rd paragraph below.)

SPECIAL UTENSIL

cooking mallet

PREPARATION

Mince garlic cloves. Pound chicken breasts to 1/4-inch thickness with clean cooking mallet. If you don’t have such a cooking tool, try putting a few sheets of wax paper on top of the chicken and whack away with a blunt instrument. (And sing, “If I had a hammer, I’d make Chicken Scallopini…” But don’t let your guests hear this. They just might sneak away before the second verse.)

Combine flour, salt, pepper, and sage in mixing bowl. Coat the chicken breasts with this mixture. Cut each breast into three cutlets.

Put broth, water, lemon juice, capers, and flour in second mixing bowl. Mix sauce thoroughly.

Melt butter in no-stick frying pan. Cook on medium high and add olive oil. Place as many cutlets as possible into frying pan. Cook for up to 2 minutes on each side or until chicken turns completely white. Add 1 teaspoon olive oil to the pan each time you cook another batch of chicken cutlets. Remove chicken.

Pour broth/caper sauce into frying pan. Heat on medium high for 1 to 2 minutes or until sauce boils and thickens. Pour sauce over chicken cutlets. Sprinkle Parmesan and parsley over the chicken.

Serve dish to wildly applauding guests. (If they don’t applaud, you still have that mallet, don’t you?)

TIDBITS

1) I read that in 1969 America had 3 billion surplus eggs.

2) Where did they go?

3) Chickens can have four or five toes on each foot.

4) This is probably why you can’t find shoes to fit your chicken.

5) Chicken Little thought the sky was falling. Was this from a meteorite shower? Did Chicken Little collaborate with Sir Edmund Halley?

6) A chicken can live without a brain for a short time.

7) People cannot, contrary to what relatives might say.

8) It is illegal to eat chickens in Gainesville, Georgia without a fork.

9) Chickens can run at a speed of nine miles per hour. If you could get a chicken to run around a track for a mile, it could complete its task in 6 minutes 40 seconds.

10) In high school I could run the mile in 7 minutes 37 seconds. Thank goodness, that chicken in the next lane stopped to peck for worms.

– Chef Paul

4novels

My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and novels are available in paperpack or Kindle on amazon.com

As an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

 

Categories: cuisine, food, humor, international, recipes, Uncategorized | Tags: , , , , , , , , , , , , , , , | Leave a comment

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