Scene: Diva's kitchen. La Diva is at the stove, the husband is preparing to set the table.
The Husband: "What's for dinner? It smells tasty!"
The Diva: "Chicken Piccata."
The Husband: "Have we made that before?"
The Diva: ... turns and stares quizzically at the husband ... "We?" ... pause for effect ... "Since when do you employ the royal 'we'?"
The Husband: "Huh?"
The Diva: "I'm certain that we have not made this dish before - but I know I have."
The Husband: ... blinks ... "Oh."
The curtain is lowered as laughter ensues and a merry feast is had by all. The End.
And a merry feast it was indeed. The yummy chicken piccata was accompained by some whole wheat orzo in a tomato, basil and Parmesan faux-cream sauce and some lightly steamed zucchini. I haven't re-invented the wheel or anything with this recipe ... its pretty standard. The only change being that I used some whole wheat flour, in place of the verboten white stuff, to coat the chicken breasts. And, really, there is no reason not to do so. The whole wheat flour adds a lovely, almost nutty dimension to the dish. I hope you'll try it!
- 4 skinless, boneless chicken breasts, pounded thin
- 1/4 cup whole wheat flour
- 1/4 tsp. Bell's Poultry Seasoning
- dash of Kosher salt
- generous grinding of fresh black pepper
- 2 tbsp. extra-virgin olive oil
- 1 large clove of garlic, minced
- 3/4 cup non-fat, low-sodium chicken broth
- juice of one whole lemon
- 1 tbsp. of capers, rinsed, drained and chopped
- a handful of chopped fresh parsley
- freshly ground black pepper, to taste
Heat the olive oil in a large non-stick skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through out. You may need to do this in batches, depending on the size of your pan, add more oil if necessary. When the chicken has cooked, transfer to a platter and cover with foil to keep warm. Reserve.
If necessary, add a drizzle of oil to the pan and saute the garlic over medium-high heat, stirring constantly, for one minute. Raise the heat to high and add the broth and lemon juice. Stir well, deglazing the pan and letting the sauce come to the boil. Allow the sauce to simmer and reduce for @ two minutes. Add the capers, parsley and some freshly ground black pepper to taste.
Return the chicken breasts to the pan and turn them in the sauce to coat. Serve the chicken with the remaing sauce and enjoy!
Here's a picture of the finished plate. Come back tomorrow and I'll tell you about the outstanding orzo.