Wednesday, July 4, 2012

Let's Eat: Chicken Piccata

I have a recipe that is super-quick and super-easy to make and will make you feel like an Italian chef and will impress everyone!  Chicken Piccata is unbelievably easy to make.  Bear with me, I've stated before that I'm not good with measuring unless it's baking.  I just use my tastebuds to know when enough is enough or not enough.  Gotta taste good, right?  So here's what you need:  boneless/skinless chicken breasts, flour, seasonings of your choice, angel hair pasta, chicken broth, capers, garlic, 2 lemons, parsley, olive oil, and butter.

You have to beat your chicken with a meat tenderizer mallet to flatten it out.  Remember to disinfect your counter of all the chicken juice afterward.  Ugh, can't stand a nasty-ass cook. Then season it how you want and coat it with flour.
Now during this time you will have had your chicken broth, olive oil, butter, and lemon juice heating up in a big pan with capers and garlic.  Squeeze some lemon juice (to taste) in the pan and cut a few thin lemon slices in there (makes it look like you really know how to throw down).  Keep playing with the mixture of these ingredients until you get it to your liking.  Always go by taste and not measurements.  After all, it's more important that it tastes good, than how much of whatever you use.  I guess.  I mean, I'm no chef.  I just like to cook.  

Put your chicken in the pan to cook and make sure it's done! You can be boiling your angel hair pasta while all this is going on so when your chicken is done you can just set it on top of your pasta and pour the sauce over the noodles.  Yay!  You can put some parsley and Parmesan on top if you wish. 

You should totally make this for a date and make a dessert to serve afterward.  Dim the lights, burn some candles, all that! Lol :) 

Enjoy!  Next time I make this I will try to pay attention to what I do so that I can have some rough measurements.

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