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Posts tagged ‘weeknight dinners’

Chicken Piccata


This is pure comfort food for me.

Chicken Piccata was a standard in our household when I was growing up.  Although for a while it was referred to Tonkatsu Chicken as my brothers and I preferred to dip our chicken in Tonkatsu sauce (basically a Japanese Worcestershire sauce) rather than squeezing fresh lemon over the top.  

I digress.  This is such a simple dish…and very easy to make on a weeknight as well.  Although I don’t have a crowd to feed…it was always a crowd-pleaser.  The chicken breasts I used were humongous…I probably should have cut each one in half once I had pounded them and saved half of the meat for another meal.  But it did make for some great leftovers, so I can’t complain.

Chicken Piccata

2 chicken breasts, pounded thin
2 eggs
1 cup flour
1-2 cups of breadcrumbs (panko or regular)
2 lemons (1 sliced and 1 juiced with seeds removed)
1-2 tbsp. capers
1 bunch of fresh flat-leaf parsley
2-4 tbsp. of butter
½ cup of white wine

First, place 1 chicken breast in a gallon size ziplock bag and using a meat pounder or rolling-pin, pound each breast until it is about ¼ to ½ inch thick.  This helps tenderize the meat and will help it to cook evenly and much faster.  Next, open a bottle of wine…pour yourself a glass and leave some to help deglaze the pan.

Next, ready your breading set-up.  Shallow bowls or plates with a lip on them, or even cake pans can work really well for this.

I was gifted these a few years ago and LOVE them.  They link together so you avoid the drippy egg all over the counter and they help maximize your workspace as they fit together tightly unlike round plates or bowls would.  When breading, remember wet sticks to dry and dry sticks to wet.  So start with the flour, the next pan should have the eggs lightly beaten and the last pan is for the breadcrumbs and don’t forget to season at each step.  I heavily season the chicken breast before the flour dredge and I usually season the egg with salt and pepper as well.

Next, put your pan on the heat and add some olive oil and a pat of butter…the oil has a higher smoke point and the butter helps things to brown nicely.  Once the pan is hot, gently lay the first chicken breast down.  I turn the heat up a bit at this point because as soon as you add your chicken, the pan will cool quite a bit.  If there’s room (don’t crowd the pan), add in the second chicken breast.  I turn the oven on warm (150-180º F) so I’ve got a warm place to hold the chicken while I make the sauce.

Turn the chicken breasts once the bottom side is browned handling them gently as you want to breading to stay on the chicken.  Remove the chicken from the pan once it is cooked through and the second side is browned as well – place on a plate in the oven.

Now it’s time for the sauce.  If there is a ton of oil in the pan, run a paper towel around to remove some of it without wiping up the little brown bits.  Next, throw in half of your lemon slices and some of the capers, and cook a bit as you want them to break down.  Remove the pan from the heat, and add the white wine to deglaze the pan and use a wooden spoon to get all the delicious browned bits up and incorporated into the sauce.  Add in the juice from 1 lemon, a dash of salt and pepper let all the liquids combine.  Before two much of the sauce has evaporated, add small and very cold chunks of butter to the pan and stir them in completely before adding the next chunk.  This is called mounting the sauce with butter.  The cold butter emulsifies and thickens the sauce.  Just before serving add in the rest of the capers, another few slices of lemon and the chopped parsley.  Plate the chicken, top with lemon and drizzle the sauce over and serve it with rice.

C’est Parfait!

DLW :: Whatever-is-in-the-fridge Calzones


Sometimes we’re fancy around here and spend a lot of time and effort planning and cooking a meal…and others…it is just about filling your stomach for the evening.  These are the evenings when having some random ingredients in the fridge and pantry comes in handy!

Although pizza dough is incredibly easy and relatively quick to make…every so often I grab a bag of dough from the refrigerated section of Trader Joe’s – it can be so versatile.  So…we happened to have one just waiting to be used.

Throw in a leftover half an onion, some green olives and some roasted red peppers and whatever remnants of cheese you have along with some herbs and seasoning…and all of a sudden, you’ve got a delicious calzone.  I tend to leave the sauce out of the calzone and serve it warm on the side…otherwise, it can make everything a bit soggy.  We split this one between the two of us and it was a nice light meal.

What are your go-to pantry meals and creations?

Weeknight Herb Roast Chicken


Roasting a chicken…although daunting in name is really quite simple…and easily done on a weeknight.  A roast chicken also provides leftovers a-plenty for the rest of the week’s lunches.

This recipe is a take on an Ina Garten recipe for the Perfect Roast Chicken.  First, remove giblets from the cavity.  Cut up vegetables, including new potatoes, carrots and red onions…and place them in the roasting pan with a little olive oil and salt and pepper.  Preheat the oven to 425º F and begin seasoning the chicken.

Use whatever herbs you have on hand – and use them liberally.  I tucked two large basil leaves under the skin on the breasts, and tucked a few chunks of onion and carrot into the chicken cavity along with some butter, a sizable amount of salt, some pepper and a few sprigs of rosemary and basil leaves.  Make sure to season the outside of the chicken with salt, pepper, herbs and rub the skin with a little softened butter as well.  Tuck the wings underneath and then tie the legs together (or use high-tech hot pink silicon bindings like I did).

While you wait for your chicken to roast, why not enjoy some of the last tomatoes of the year (yep, we’ve still got them…not trying to brag!) in a refreshing caprese salad drizzled with some Arbequina olive oil and some aged balsamic vinegar.

The chicken will only take between 60 to 90 minutes…you can check it with a thermometer, or wiggle the drumstick, or check to see if the juices run clear – really whatever you’re comfortable with.  You can always crank on the broiler for the last few minutes if the skin doesn’t look deliciously toasty, crispy and caramel in color.  Remove the chicken from the pan and set aside to let rest.

At this point you can check the vegetables for doneness and seasoning.

Carve up the chicken and bring to the table along with the vegetables for serving.  I had a surplus of green beans from our CSA – so I quick-roasted them with a little olive oil on high heat once the chicken came out of the oven.

Sit down and enjoy.  (And then enjoy for lunch the next day as chicken salad, or as a pasta salad with chicken, or slice for a chicken sandwich, etc. – you get the idea!)

 

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