Chicken Piccata-Easy Weeknight Meal
Our daughter graduated from college this year and despite all the odds, landed a job in her chosen field– she had 3 days of summer vacation before starting her career. In September she moved out with roommates and is officially on her own!
It is a wonderful feeling to launch a child out into the world as a self-sufficient being who is in turn helping others lead a better life. We couldn’t be prouder parents of her accomplishments, character, and the overall person Carmen has become.
She surprised us by asking if Monday nights could be our family dinner night. This from a girl who from the time she was about 15 pushed and pushed away from family as hard as she could. Unless you have experienced the strength of this kind of push….quite often accompanied by a lot of pain….you can’t possibly appreciate how absolutely awesome it is that she wants to be around us now.
So Monday night dinners it is!
Tonight I am fixing Chicken Piccata for her. The recipe was introduced to us through an unlikely source. Years ago when Carmen was into a series of books called Dish we stumbled across a recipe that was tucked into the book. The series of Dish books are great for aspiring young cooks. Their tag line is: Friends, Cooking, Eating, Talking, Life! I am pretty sure each book includes a recipe.
Carmen has loved this meal ever since she made it as a young cook, and because Monday night is her night, it’s what’s for dinner tonite and it’s a pretty quick weeknight meal (we have adapted it from Dish). And of course now that she is of age, it includes a wine pairing.
After making this again tonite I have to say it is NOT QUICK ! It’s time consuming and messy! But it sure is good when you have the time.
A quick weeknight dinner of comfort food served over brown rice with steamed asparagus.
4 boneless, skinless chicken breasts or tenders
salt and pepper to taste
¼ cup gluten free flour (we use millet but brown rice flour works too)
2-3 tablespoons canola oil
2 cloves garlic, minced
1 cup chicken broth
1 lemon sliced in rounds
¼ cup fresh squeezed lemon juice (about 2 lemons)
2 tablespoons capers, drained
3 tablespoons butter
1 tablespoon fresh parsley, finely chopped
1. Pound chicken breasts to 1/8 inch thick (or use tenders which are already thin enough).
Season with salt and pepper then dip chicken into flour and coat both sides, shaking off excess flour.
2. Heat oil in a heavy skillet to medium high.
When oil shimmers, brown half the chicken tenders for 2 minutes per side then remove from pan and keep warm in 200 degree oven. Repeat steps for remaining chicken.
3. Saute′ garlic for a moment then add chicken stock and lemon slices.
Scrape browned bits from bottom of skillet and reduce over high heat by half, about 4 minutes.
4. Turn down the heat to low and add lemon juice and capers. simmer until reduced by ¼.
5. Remove from heat, add butter and parsley to sauce then serve over chicken and rice.
Wine Pairing: Unoaked Chardonnay
From Karen Robertson and Celiac Publishing 2014