Abra Staffin-Wiebe (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
abracanabra) wrote2008-05-13 05:21 pm
abracanabra) wrote2008-05-13 05:21 pm
Entry tags:
- csa,
- food,
- photograph,
- recipe
Recipe: Chicken Piccata-ish
Original recipe from Cuisine at Home, modified by the mother of invention.
Chicken Piccata-ish
4-6 chicken cutlets*
2 T. vegetable oil
salt
pepper
1/4 c. flour
1/3 c. white wine
3 cloves garlic, minced
1/2 c. chicken broth
2 T. lemon juice
1 1/2 T. capers, drained
1-2 c. rinsed and chopped spinach and sorrel** mix
2 T. butter
1/2 - 1 fresh lemon/lime, sliced thinly
1 lb. spaghetti
olive oil
Optional: use mushrooms instead of spinach--just saute mushrooms separately in butter first and put to the side.
* I got this many cutlets from one large but not monstrous chicken breast, by dividing the thin part in half and the thick part in thirds. Your mileage may vary. It's easiest to make cutlets when the chicken breast is still slightly frozen in the center, and then to thaw completely before cooking.
** The spinach and sorrel was from our CSA share. Sorrel is a very tasty citrusy green (that can be used from its stem to its leaf), but spinach alone would also work well.
1. Start water boiling to cook spaghetti.
2. Heat oil in sautee pan.
3. Season cutlets well with salt and pepper, then coat with flour. Once oil is hot, add cutlets to pan. Cook 2-3 minutes on first side, flip and cook 1-2 minutes on second side, or until golden brown. Transfer to plate and cover to keep warm.
4. Add wine to pan and stir quickly to deglaze. Add minced garlic. Cook until garlic is golden brown and wine has reduced, about 2 minutes.
5. Add broth, lemon juice, capers, and spinach/sorrel. Cook until greens wilt.
6. Add cutlets back in and cook for about 1 1/2 minutes, just to warm them up.
7. Add butter and sliced citrus fruit. Cook just until butter melts.
8. Serve on top of spaghetti. Yum!
Notes: This is a really quick recipe--about 1/2 hr, including prep. The chopping and slicing can be done pretty easily while other stages are going on, and it takes hardly any time to cook. It makes a very strong sauce--a little bit goes a long way flavor-wise, which is why it is served on top of spaghetti that already has olive oil in it. Buttered spaghetti would be just as good. I really liked this recipe; I think it's pretty fantastic.
If you want more sauce, you can double the liquids and at the very, very end add in 1 Tbsp. cornstarch mixed with 1 Tbsp. water, stirring constantly until sauce thickens. But then the sauce can be a bit overwhelming.
Tomato Variation
Omit spinach. Instead, use 1 small package of cherry tomatoes, chopped in half. Add with the butter at the end of the recipe. Excellent for midsummer.
Chicken Piccata-ish
4-6 chicken cutlets*
2 T. vegetable oil
salt
pepper
1/4 c. flour
1/3 c. white wine
3 cloves garlic, minced
1/2 c. chicken broth
2 T. lemon juice
1 1/2 T. capers, drained
1-2 c. rinsed and chopped spinach and sorrel** mix
2 T. butter
1/2 - 1 fresh lemon/lime, sliced thinly
1 lb. spaghetti
olive oil
Optional: use mushrooms instead of spinach--just saute mushrooms separately in butter first and put to the side.
* I got this many cutlets from one large but not monstrous chicken breast, by dividing the thin part in half and the thick part in thirds. Your mileage may vary. It's easiest to make cutlets when the chicken breast is still slightly frozen in the center, and then to thaw completely before cooking.
** The spinach and sorrel was from our CSA share. Sorrel is a very tasty citrusy green (that can be used from its stem to its leaf), but spinach alone would also work well.
1. Start water boiling to cook spaghetti.
2. Heat oil in sautee pan.
3. Season cutlets well with salt and pepper, then coat with flour. Once oil is hot, add cutlets to pan. Cook 2-3 minutes on first side, flip and cook 1-2 minutes on second side, or until golden brown. Transfer to plate and cover to keep warm.
4. Add wine to pan and stir quickly to deglaze. Add minced garlic. Cook until garlic is golden brown and wine has reduced, about 2 minutes.
5. Add broth, lemon juice, capers, and spinach/sorrel. Cook until greens wilt.
6. Add cutlets back in and cook for about 1 1/2 minutes, just to warm them up.
7. Add butter and sliced citrus fruit. Cook just until butter melts.
8. Serve on top of spaghetti. Yum!
Notes: This is a really quick recipe--about 1/2 hr, including prep. The chopping and slicing can be done pretty easily while other stages are going on, and it takes hardly any time to cook. It makes a very strong sauce--a little bit goes a long way flavor-wise, which is why it is served on top of spaghetti that already has olive oil in it. Buttered spaghetti would be just as good. I really liked this recipe; I think it's pretty fantastic.
If you want more sauce, you can double the liquids and at the very, very end add in 1 Tbsp. cornstarch mixed with 1 Tbsp. water, stirring constantly until sauce thickens. But then the sauce can be a bit overwhelming.
Tomato Variation
Omit spinach. Instead, use 1 small package of cherry tomatoes, chopped in half. Add with the butter at the end of the recipe. Excellent for midsummer.