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Posts tagged ‘capers’

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!

Salade Niçoise


Salad.  The word is ripe with meanings.  Could be dessert, breakfast, a hearty meal, a light spring side, could be greens and a little dressing or contain nothing green at all…might be the whole meal or just a nibble to whet your appetite.  I’m a big fan of savory salads that have intention, I love a composed salad, have a sweet spot for any salad with a hit of protein, and of course…add olives to anything and I’m in!

A niçoise salad hits every mark and is easily made almost any time of year!

This recipe comes from Around My French Table by Dorie Greenspan.  I first learned about this book via NPR and The Splendid Table with Lynn Rossetto Kasper who interviewed Dorie.  However, this salad hardly needs a recipe at all (but I posted it below).

We were inspired to make a niçoise after reading a Cook’s Illustrated review of canned tuna focusing not only on taste but also on sustainability and ethics of the company.  American Tuna came out on top…and when we spotted it while grocery shopping…we knew just what we would be making with it.

The tuna is worth the additional cost and the quality is outstanding.

Recipe (courtesy of Around My French Table by Dorie Greenspan)

8-12 small potatoes, scrubbed
2  5 to 6 oz. cans tuna packed in oil, drained
4 tomatoes, cut into chunks or 20 grape tomatoes, halved
3/4 lb. green beans, trimmed
4 hard-boiled eggs
about 20 Niçoise olives, pitted
2 tbsps. capers, drained and patted dry
8 anchovies, rinsed and patted dry (we skipped the anchovies)
4-6 handfuls of bibb lettuce
1 shallot, finely chopped
olive oil
light vinegar or lemon juice
chopped fresh parsley for garnish
salt and freshly ground pepper

Since it was just the two of us, we halved the recipe and the portions were very generous!

Start by cooking the potatoes in boiling and salted water.  You’ll want to cook the potatoes whole, they will hold their shape and look crisper for the salad.  Depending on the size, they should take between 10-15 minutes…and I would err on the shorter side.  You can test the doneness by piercing one of the potatoes with a paring knife.

We happen to have some hard-boiled eggs on hand from earlier in the week, but if they are not a standard in your fridge…go ahead and hard boil the eggs using your preferred method and make sure they have time to cool down before peeling and quartering them.  Depending on the size of tomato you use, quarter or half the tomatoes.

The green beans need only a very quick blanch in salted boiling water and a quick cool-off in some ice water.  Once you have all your ingredients ready to go – it’s time to pull it all together.  Mix up the dressing…a little olive oil, shallots and vinegar seasoned with salt and pepper.

Toss the lettuce with the dressing and pile high on the plate and then top with all the fixings…in whatever fashion grabs you in the moment.  Open a lovely crisp bottle of white wine to cut through the oil of the tuna, olives and anchovies and the salt of the capers and olives and you’ve got dinner on the table!

Bon Appétit!

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