Chicken Piccata
Recipe courtesy Giada De Laurentiis
Prep Time:15 minInactive Prep Time:--Cook Time:25 min
Level:Easy
Serves:4 servings
Ingredients:
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
2 cups all purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
Directions:
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large 10 or 12-inch 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 chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken.
I also tried an asparagus recipe with panko bread crumbs. I have never used them so I decided to see what I could find. The asparagus is plentiful and good right now so I have used it for soup and this recipe:
Asparagus with Toasted Panko Bread Crumbs
Ingredients:
1 lb Asparagus
2 Tbsp Olive Oil
2 Cloves Garlic
½ tsp Kosher Salt
¼ tsp Black Pepper
1/3 Cup Panko Bread Crumbs
1/4 Cup Parmesan Cheese
Directions:
Preheat oven to 425˚ F
Cut and throw away bottom 2 inches of Asparagus
Cut remaining Asparagus into 1-2” lengths
Mince Garlic
Place Asparagus in mixing bowl and toss with Olive Oil, Kosher Salt, Garlic, and Pepper
Spread Panko Bread Crumbs in a 13”x9” metal cake pan and place in oven for 2 minutes
Remove Bread Crumbs from oven and add to bowl with the Asparagus mixture
Toss the bowl to combine the ingredients
Add the entire combination to the cake pan and place in oven for 12-14 minutes
Remove from oven, toss in Parmesan Cheese, and serve
Today Leon is atempting to make Runza's. We are headed to my parents for an Easter Vigil dinner and wanted to try something new. Hope they work because I am hungry for a Cheeseburger Runza :)
Runzas
Note:
Also known as bierocks, these bread pockets are filled with meat, cabbage, onions, and spices. The shape of the runza varies by region. In Nebraska, they are usually rectangular. They have Russian and German roots and are house specialties in many restaurants across the state.
Ingredients:
2 loaves frozen bread dough, thawed, or homemade dough for 2 loaves
1 pound hamburger
1/2 head of cabbage, chopped
1/2 medium onion, chopped
Salt and pepper
Directions:
Brown the hamburger. Drain and return to pan.
Add cabbage and onion and sauté. Add salt and pepper to taste (1 teaspoon pepper recommended).
Allow bread dough to rise. Punch down and roll a portion to 1/4-inch thickness.
Cut into 4x8-inch pieces and place about 1/2 cup meat mixture in the center of each. Fold dough pieces over and seal the edges, then place seam-side down on a greased cookie sheet.
Let rise 20 to 30 minutes, then bake in preheated 375°F oven for 20 minutes or until brown.
Yields:
6–8 servings
Wishing all a Blessed Easter Season. I saw a food show where they were deep fat frying Peeps.......I don't think I could even eat them that way either :)
