Skip to main content

Chicken Piccata

   This dish is chicken and pasta, with a custom sauce, and it screams my name.

Ingredients
   4 boneless, skinless chicken breasts
   Kosher salt and black pepper
   1/2 cup of all purpose flour
   4 tbs of butter
   4 tbs of olive oil
   1 cup of dry white wine or chicken broth
   3/4 cup of chicken broth
   Juice of 2 lemons
   1/2 cup of heavy cream
   1 tsp of chopped parsely
   1 lb of angel hair pasta, cooked by package directions

Directions
   Flatten chicken breast and season with salt and pepper.
   Dredge chicken through flour and shake off excess.
   In a large skillet, heat 2 tbs of butter and 2 tbs of oil and fry 2 chicken breasts at a time.
   Fry 3 to 4 minutes each side.
   Repeat add butter and oil with next set of chicken and set done chicken aside.
   Pour wine, chicken broth and lemon juice.
   Whisk the sqauce together and add heavy cream.
   Let sauce thicken and then add parsley.
   Pour sauce over pasta and chicken.

 Changes I Made!
   I made the sauce both only with wine and only with broth, and if you have a sweet wine opt for just broth.

                               This recipe comes from Pioneer Woman: Come and Get It!

Comments

Post a Comment

Popular posts from this blog

"A Farewell to Arms" Mac N Cheese

    I love reading, so when I was given The Book Lovers Cook Book it was a dream come true.     I have a deep love for The Lost Generation, so this recipe sneaked in between a quote from Gertrude Stein, and a passage from Ernest Hemingway's "A Farewell to Arms" was a perfect start for me.     Ingredients     2 cups of uncooked macaroni     1/4 cup of butter     2 tbs of flour     2 cups of milk     8 oz of cream cheese, softened     2 tsp of Dijon mustard     1/2 tsp of salt     1/2 tsp of  pepper     8 oz of mild cheddar, grated     Chives Directions     Cook macaroni until tender, drain and set aside.     Melt butter in a sauce pan until it sizzles.     Stir in flour, and cook for at least 1 minute.     Continue cooking over medium heat and add milk, cream cheese, mustard, salt and peppe...
Post a Comment
Read more

Baked Potato Soup

   Baked potato soup is one of the first soups I learned how to make, and this recipe is my go to recipe, especially in the middle of winter, because most of the ingredients I have on hand at all times. Ingredients    2 medium potatoes, bakes and cooled    1 can of chicken broth    2 tbs of sour cream    1/8 tsp of pepper    1/4 cup of shredded cheddar cheese Directions    Peel potatoes and cut into 1/2 inch cubes.    Place 1/2 of the potato in a blender and with chicken broth.    Pour mix into sauce pan and add remaining potato, sour cream and pepper.    Cook over low heat until heated through.    Garnish with shredded cheddar cheese, and whatever else you want. Changes I made!    I do not mess with this recipe except what I add on top when I eat. This recipe is from Taste of Home. 
Post a Comment
Read more

Stuffed portobello

    This is a dish I always heard about, but have never actually had, until I made it myself for this blog.     I love mushrooms, but if there's one thing this recipe introduced to me is a love for white bean puree.    Overall, very good and hearty vegetarian dish. Ingredients     1 15 ounce can of drained white kidney or cannellini beans, rinsed and drained     2 tbs of olive oil, divided     1 tbs of water     1 tsp dried rosemary     1 garlic clove, crushed     1/4 tsp of salt     1/4 tsp pepper     4 large portobello mushrooms, stems removed     1 medium sweet red pepper, finely chopped     1 medium red onion, finely chopped     1 medium zucchini, finely chopped.     1/2 cup of shredded pepper jack cheese Directions     In a food processor, combine beans, one tbs of oil, water, rosemary, garlic, salt and...
Post a Comment
Read more