What's Cooking, Volume 7
Feb. 20, 2011 12:55 pm
Updated: Mar. 25, 2011 3:02 pm
Hey all! I have been cooking A LOT lately, but the cold winter has left me uninspired to write about it. But it's warming up outside, and now so is my keyboard!
I wanted to share with you a dish I made for Valentine's Day. It is so good, so classic and so impressive, but really very easy to make. I made chicken piccata served over lemon orzo. The chicken is simple and delicious. Start by pounding your chicken breasts
to about a quarter of an inch thick. Make up one dish with some flour seasoned with salt and pepper. In another dish, beat one egg with just a bit of water. In the third dish, notch up that seasoning by adding salt, pepper, garlic powder, dried oregano
and dried basil to the flour. Dredge your chicken in the first dish of flour, give it a dip in the egg wash and then coat with the super seasoned flour. Shake off the excess and set aside.
In a sautee pan, heat the pan a bit and then add about a tablespoon of olive oil and a couple of pats of butter (for flavor). Once the fat is heated, sautee your chicken until golden brown, about 3-4 minutes on each side. Once fully cooked, remove the chicken
from the heat and set aside. Use a turn of the pan of a good white wine to deglaze the pan. Scrape up all the brown bits, and bring the wine to a boil. To this, add some chicken stock (about 3/4 a cup) and the juice of one lemon. Season with salt and pepper,
and let this reduce a bit. Once reduced, add another pat or two of butter to thicken the sauce, and put in your capers. You can do this to taste. I love capers. So I tend to use half of a small jar. Stir everything to combine, and then add your chicken
back to the sauce to heat through.
To shake up this classic dish, I decided to make orzo instead of traditional pasta. Orzo is such a great pasta to use because it's super small and soaks up the flavor. I just cook it in salted water for about 8 to 10 minutes until just al dente. Then drain,
put in a bowl and season with a drizzle of olive oil, salt, pepper and the zest of one lemon. Stir to combine.
To plate, put a nice mound of the lemony orzo in the center of the plate and top with a piece of chicken. Spoon the sauce over the chicken. Be sure to spoon up plenty of capers!
This dish is so very yummy. Serve it with a side salad, and you have a meal fit for entertaining! This dish pairs very nicely with a dry white wine or even a lighter red, like a nice syrah.
So that's it for now! Hope you like it, and next I'll tell you about the dessert I made for Valentine's Day....chocolate lava cake! So good it deserves it's own post. Until then, cheer!