[graciegirl]

Originally Posted by senior citizen

Gracie.........

Lemon Chicken Piccata is also my very favorite and very easy to make at home.....in about 20 minutes prep time and 30 minutes sauteeing time, etc. I can never find the capers, so I leave them out.....but here's the recipe below. I serve it with baby broccoli florets over which I drizzle a small amount of olive oil that has been sauteed with garlic cloves, pinch of salt and pepper.

Lightly buttered Angel hair pasta is a nice "go along" dish but also Italian rice which takes a bit longer with all the stirring. Angel hair cooks in 2 or 3 minutes....so I'd go with that. Buy the kind that comes in "nests" then you can make just how many portions you want for your husband, daughter and yourself......or more for company.
I think it's called DeCeci, imported from Italy (angel hair pasta).



LEMON CHICKEN PICCATA: (4 servings)


3 LARGE BONELESS, SKINLESS CHICKEN BREAST HALVES CUT INTO 1/2 INCH MEDALLIONS. (DO NOT FORGET TO POUND THEM THIN)

SALT & PEPPER TO TASTE

1/2 CUP ALL PURPOSE FLOUR....

2 TABLESPOONS OLIVE OIL........ADD MORE AS NEEDED

1 CLOVE MINCED GARLIC

1 CUP "COLLEGE INN" CHICKEN BROTH (IN A CAN) can use low sodium

1/2 CUP WHITE WINE (OPTIONAL)

1/2 FRESH LEMON, THINLY SLICED

1/4 CUP FRESH LEMON JUICE

2 TABLESPOONS CAPERS, DRAINED & RINSED

3 TABLESPOONS BUTTER

2 TABLESPOONS ITALIAN FLAT LEAF PARSLEY


PREHEAT OVEN TO 200 DEGREES..........

PLACE A SERVING PLATTER IN THE OVEN AS A WARMING PLATE.....

PLACE THE CHICKEN BETWEEN SARAN WRAP OR PARCHMENT PAPER AND POUND THIN..........

SEASON THE CHICKEN BREAST WITH SALT AND PEPPER AND DREDGE THEM IN FLOUR....
(some people use bread crumbs but the original calls for flour)

HEAT THE OIL IN LARGE SKILLET AND PAN FRY THE CHICKEN UNTIL GOLDEN BROWN ON BOTH SIDES.

IT JUST TAKES 2 OR 3 MINUTES PER SIDE........

WORK IN BATCHES AND DO NOT CROWD........ADD MORE OIL IF NEEDED.

NOW........PLACE THE SAUTEED CHICKEN MEDALLIONS IN THE OVEN ON THE WARM PLATTER TO HOLD THEM WHILE YOU MAKE THE SAUCE

A THIN COATING OF OIL SHOULD REMAIN IN THE SKILLET.

SAUTE THE MINCED GARLIC CLOVE / CLOVES UNTIL FRAGRANT....
ONLY A FEW SECONDS......DON'T BURN THE GARLIC...

POUR IN THE CHICKEN BROTH.

POUR IN THE WINE IF YOU ARE USING IT.......

SCRAPE ANY CRUSTY CHICKEN BITS FROM THE BOTTOM OF THE FRYING PAN......

NOW...STIR IN THE LEMON SLICES AND BRING TO A BOIL.

LET COOK, STIRRING, UNTIL SAUCE REDUCES TO APPROXIMATELY 2/3 OF A CUP.........SHOULD TAKE ABOUT 5 MINUTES.

NOW ADD THE LEMON "JUICE".......(AND CAPERS IF YOU HAVE THEM).

SIMMER UNTIL SAUCE IS REDUCED AGAIN AND SLIGHTLY THICKENED.
APPROX. 5 MORE MINUTES.

ADD THE BUTTER TO THE SKILLET.....LET IT MELT INTO THE SAUCE.

ADD THE PARSLEY........AND TAKE SKILLET OFF THE HEAT.

ARRANGE THE CHICKEN ON SERVING PLATES AND POUR THE SAUCE OVER TO SERVE. GARNISH WITH MORE LEMON SLICES......

Better buy a big bag of lemons.......for the juice, the recipe and garnish.

IT MAY SOUND COMPLICATED BUT IT IS VERY VERY SIMPLE TO MAKE.
YOU REALLY CANNOT RUIN IT. I PROMISE.

It also "holds well" for latecomers. You can double or quadruple this recipe for when your family visits, Gracie.

Again, there are many versions.......but they basically all taste the same.

A nice "light" meal........with the broccoli for color and angel hair pasta.

Senior. Whatta girl! I know everyone just copied this. I sure did. I can't wait to try it. I always wonder when something calls for capers whether mine have been in the refrigerator since Hector was a pup and if I should use them.

[senior citizen]

Originally Posted by graciegirl

Senior. Whatta girl! I know everyone just copied this. I sure did. I can't wait to try it. I always wonder when something calls for capers whether mine have been in the refrigerator since Hector was a pup and if I should use them.

Funny. I never can find them. Maybe they just don't carry them up here.
I have never ever used capers.....and it still comes out very tasty.

Don't use them if they are that old.....one never knows about botulism, etc. I'm serious. Even refrigerated stuff has an expiration date.

Good luck with the recipe......it just looks big and daunting, but it is not.

If you do not like the flavor of lemons, you can skip putting the lemons into the cooking part of the receipe.........and just use the lemon juice.
That would give it a milder lemon flavor.

But do garnish with nice fresh lemon slices. The white wine adds a nice touch, but if you don't have it on hand........again, I've made it both ways. You do need the chicken broth and lemon "juice" though....so get enough lemons to squeeze.

[senior citizen]

P.S. to the Chicken Piccata Recipe..........

Use Arborio rice for the Risotto.............

if you'd like that as a side dish (and not angel hair pasta)

RISOTTO:

Serve as side dish or main course to vegetarians...........

Ingredients:

1 tablespoon olive oil
3 small onions , finely chopped
1 clove garlic, crushed
1 tsp. fresh parsley, minced
1 tsp. celery, minced
salt and pepper to taste
1 1/2 cups fresh mushrooms
1 cup whole milk
1/4 cup heavy cream
1 cup ARBORIO rice for the risotto......it's Italian rice, not Uncle Bens
4 cups vegetable stock (or you can use chicken broth for non vegetarians)
1 tsp. butter
1 cup grated parmesan cheese

HEAT OLIVE OIL IN LARGE SKILLET OVER MEDIUM HIGH HEAT.

SAUTE ONION AND GARLIC IN OLIVE OIL UNTIL ONION IS TENDER AND GARLIC IS LIGHTLY BROWNED.

REMOVE GARLIC.

STIR IN PARSLEY, CELERY, SALT AND PEPPER.

COOK UNTIL CELERY IS TENDER, THEN ADD THE MUSHROOMS.

REDUCE HEAT TO LOW, AND CONTINUE COOKING UNTIL THE MUSHROOMS ARE SOFT.

POUR THE MILK AND CREAM INTO THE SKILLET.

STIR IN THE ARBORIO RICE........

HEAT TO A SIMMER.

STIR IN THE VEGETABLE STOCK......INTO THE RICE, ONE CUP AT A TIME
UNTIL IT IS ABSORBED. IF YOU NEED MORE BROTH, USE ANOTHER CUP.

WHEN THE RICE HAS FINISHED COOKING, STIR IN THE BUTTER AND PARM CHEESE.
REMOVE FROM HEAT. SERVE HOT.

YOU CAN ALSO MAKE RISOTTO "PLAIN" AND IT'S JUST AS GOOD.
FOLLOW THE INSTRUCTIONS..........JUST KEEP STIRRING..........

ARBORIO RICE COMES IN A CLEAR "JAR" .........IT WILL SAY "FOR RISOTTO"
or....ITALIAN ARBORIO RICE.