Tuesday, February 15, 2011

Chicken Piccata

Forget everything I ever said about loving Chicken Marsala. One bite of Chicken Piccata and you'll forget you even knew Chicken Marsala! Piccata has way more kapow! flavor, plus, it's super-easy to make.

a couple pounds of chicken breasts (pounded thinly and cut into the size of the palm of your hand)
-Dredge the chicken pieces in a little flour
-2-3 tablespoon of butter and a little olive oil in a skillet on medium-high heat
-brown chicken on both sides and remove from pan.
-in same pan, add another pat of butter, 2/3 cup of chicken stock and scrape brown bits from pan.
-add the juice of one lemon
-add a couple tablespoons of capers
-return chicken to pan and simmer.
-add cracked pepper to taste. (not salt, it should already be salty)

* if sauce does not thicken enough, you can always wisk-in a teaspoon of flour, and it will thicken as it simmers..

Sicilian Potato Salad-

Peel, chop, and boil some potatoes (about 5 large) .
with a mortar and pestle, I added about 2 garlic cloves (pushed through a garlic press) about a teaspoon of sea salt, about a teaspoon of anchovy paste, and crushed it into a paste with the pestle. Then added about a 1/4 cup of extra virgin olive oil. Stir.
Toss with the warm potatoes. Add a couple tablespoons of capers and chopped fresh parsley, and cracked pepper. You can add a splash of white wine vinegar if you want it a little tangier.

I LOVE this salad way more than any potato salad with mayonnaise.  Buon Appetito!