DD came over so we worked together in the kitchen. We made a good
team. Not a lot of delegating. She got out the flour and seasoned
it, I cut the chicken breasts into scaloppine. The green beans were
pre-prepped the night before because I wanted them with this meal...
but my thawed chicken turned out to be pork, so I scrapped chicken
piccata for something else. The recipe changes were minor and
natural. We used more EVOO and less butter (maybe a tablespoon) to
saute, and we used another tablespoon or so of butter to finish the
sauce at the very end. I only had one lemon, so I juiced it and used
the zest too. Also, instead of chicken stock I just used some trader
joes vegetable stock in a box that was already open in the
refrigerator. The freshly picked parsley was chopped and waiting in a
bowl, but never made it into the sauce. Oh, well. It tasted good
anyway.

The fresh, organic (wearing halo) green beans were started in olive
oil and one big clove of medium chopped fresh garlic. When they
started to "brighten", I poured in some of that vegetable stock,
covered and braised them until tender crisp (but not squeaky -
shudder).

I boiled up some linguini in salted water to use as the starch.

DD plated it up restaurant style. She put a little twist on the
linguini to mound, balanced a piece of chicken against it and drizzled
all with sauce & capers. It was pretty as a picture with the green
beans on the plate. Too bad I didn't think about taking a picture at
the time!


Chicken Piccata
Recipe courtesy Giada De Laurentiis

2 skinless and boneless chicken breasts, butterflied and then cut in
half (mine were pretty thick, so I cut a couple in thirds)

Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and
shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter
with 3 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. 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.

Into the pan add the lemon juice, stock and capers. 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. Remove chicken to platter. Add remaining 2
tablespoons butter to sauce and whisk vigorously. Pour sauce over
chicken and garnish with parsley.


Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 4 servings

Episode#: EI1A09
Copyright 2006 Television Food Network, G.P., All Rights Reserved



--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West