Well, here we are in quarantine.
I haven't written a blog post in so long that my domain platform asked me to log in and I struggled to remember my password. You may think that while isolating myself and being literally unable to exit my apartment doors I would be cooking up a storm and to some extent I definitely am cooking. The thing however that prevents most food bloggers from posting is the inability to run to the store to get those certain ingredients that just well...make a picture. My friend always jokes that my food photography is littered with "aesthetic crumbs" and she isn't wrong. The thing that makes taking pictures of food so fun is the ability to create the scene. To add that sprig of thyme, or snipping of basil. A fresh slice of lime can visually transform a dull curry. During this quarantine, I can no longer run to the store to fetch that extra topping and therefore, I have become a bit less motivated to take food pictures. I know, I know. Complaining about the lack of fresh star anise to accompany my hobby is the true definition of first world problems.
So in turn I present you with the chicken piccata. A dish that I have been meaning to post about for years. Instead, I've turned to the aesthetically pleasing ramen bowls, tacos, or smoothie bowls. Just kidding, I have not and probably will never make a smoothie bowl. The thing about this recipe for chicken piccata is that it is so easy and so quick. It's truly a 30 minute meal you can have on the table in no time. So why did I choose now to post this recipe? Because I happen to have some frozen chicken, a jar of capers, and a sprig of parsley that is truly standing the test of time. I also somehow always have lemons on hand so the cooking gods were telling me that now is the time.
Ingredients:
4 chicken breasts (pounded thin; I usually end up cutting two thick breasts in half)
1/4 cup + 2 tbsp flour
1 tsp kosher salt
1/2 tsp ground pepper
2 tbsp olive oil
2 tbsp butter
1 1/4 cup chicken broth
1/4 cup dry white wine
1 lemon (juiced; roughly 2 tbsp)
3 tbsp capers
2 tbsp fresh parsley (1 tbsp dried)
In a shallow bowl combine flour, salt, and ground pepper. Evenly coat chicken in the flour mixture. Heat 1 tbsp butter and 2 tbsp olive oil in a large skillet over medium heat. Cook chicken (in batches if you cannot fit all in the pan) until golden brown on both sides (about 3-4 minutes per side). Remove chicken from pan and set aside. Heat remaining 1 tbsp of butter over medium heat and whisk in flour. Cook for 1 minute. Add in chicken broth, white wine, and the juice of the lemon. Return the chicken to the pan, cover, and cook for an additional five minutes. Add in capers and fresh parsley. Serve over pasta or eat as is.
4 chicken breasts (pounded thin; I usually end up cutting two thick breasts in half)
1/4 cup + 2 tbsp flour
1 tsp kosher salt
1/2 tsp ground pepper
2 tbsp olive oil
2 tbsp butter
1 1/4 cup chicken broth
1/4 cup dry white wine
1 lemon (juiced; roughly 2 tbsp)
3 tbsp capers
2 tbsp fresh parsley (1 tbsp dried)
In a shallow bowl combine flour, salt, and ground pepper. Evenly coat chicken in the flour mixture. Heat 1 tbsp butter and 2 tbsp olive oil in a large skillet over medium heat. Cook chicken (in batches if you cannot fit all in the pan) until golden brown on both sides (about 3-4 minutes per side). Remove chicken from pan and set aside. Heat remaining 1 tbsp of butter over medium heat and whisk in flour. Cook for 1 minute. Add in chicken broth, white wine, and the juice of the lemon. Return the chicken to the pan, cover, and cook for an additional five minutes. Add in capers and fresh parsley. Serve over pasta or eat as is.
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