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Archive for May, 2012

Nick made this up chicken piccata last night — I don’t have exact measurements for anything, but it turned out great!

Cut some red potatoes into medium-sized chunks.  Leave the skin on. Toss with olive oil, course salt, fresh ground black pepper, rosemary and a little thyme. Place in the grilling basket over indirect heat on the grill — try to keep the temperature in the grill between 350 and 400 (you can also use the oven, but we like to use the grill in the summer to avoid heating up the kitchen).

Then take a few chicken breasts and pound those suckers flat. Sprinkle with salt and pepper, then dredge in flour.  Pan fry in olive oil over medium-high heat until golden brown on each side. Remove to warm plate.

Brown a few cloves of crushed garlic in the hot oil. Deglaze the pan with white wine; reduce. Add chicken broth and a little lemon juice. Melt a few tablespoons of butter and mix with some flour; stir into broth mixture. Add some rinsed capers and simmer.

Meanwhile, toss some baby arugula in olive oil, lemon juice, salt and pepper. Plate up the chicken, top with caper sauce, add potatoes and arugula to side.

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