Thursday, May 10, 2012

Day 42: Chicken Piccata

Having chronic health issues means part of this blog's purpose is putting recipes out there that our 16-year-old (how can he be 16??) can follow. He's becoming quite the chef! He's even putting meal ideas out there to try. How awesome is that!?

One of those meals is chicken piccata. He saw it on Worst Cooks in America on Food Network, and just wanted to try making it.

Am I ever glad we tried it! It's really really good! Creamy-lemony with capers served over a bed of rice pilaf is perfection.

He learned how to filet chicken breasts in half as well as fine-tuned his chopping skills (veggies), and then learned about thickening sauce with butter. All in all, a very educational meal experience for him.

The amazing part of teaching him cooking skills is watching when he goes to restaurants (Disney restaurants were especially fun for me) and asks culinary questions of the wait staff. They are always amazed and that makes me proud! I know he can judge how a meal is cooked, and if need be, he can explain why he needs to send a dish back to be redone. And the recipes. He will always ask for the recipes of dishes he enjoys.

A side bonus of him learning this is his eating habits have greatly improved! He used to be a junk food snacker. Now he enjoys cutting fresh veggies or fruit!

Now if I can just teach him portion control.... Given that he's a healthy teenage boy? Yeah, I'm dreaming!


2 boneless skinless chicken breasts, butterflied then cut in half
Kosher salt and black pepper, to season chicken
All-purpose flour, for dredging
6 Tbsp unsalted butter
5 Tbsp 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


1. Season chicken with salt and pepper. Dredge in flour and shake off excess and rest on a baking sheet.

2. 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 the chicken and cook for 3 minutes, then flip and cook for another 3 minutes. Remove it from the pan and transfer to a plate. Repeat, adding another 2 tablespoons of butter and oil, with the remaining 2 pieces of chicken. Place them onto the plate with the first 2 pieces of chicken.

3, Into the skillet, add the lemon juice, chicken stock and capers. Bring to a boil, scraping up brown bits from the pan for extra flavor. Taste for seasoning needs.

4. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to a platter.

5. Add remaining 2 tablespoons of butter to the sauce and whisk vigorously. Pour over chicken and garnish with parsley.

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