Category Archives: chicken

eating this: chicken piccata

June 25, 2012

chicken / recipes

Chicken piccata is one of my favorite dinners because you really can’t mess it up. I love not messing stuff up!

Except for that one issue of “butterflying” the chicken. I don’t know how to do that and my hands are covered in raw chicken by the time I realize that. So I just pound the hell out of it.

Chicken Piccata
(serves 4 – adapted from Giada De Laurentiis)

2 skinless, boneless chicken breasts (butterflied – if you can do that)
sea salt and freshly ground pepper
flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Add the lemon juice, stock and capers into the pan. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

eating this: orecchiette pasta with chicken in a creamy rosemary lemon sauce

June 8, 2012

chicken / pasta / recipes

I feel like I choose recipes with the same ingredients every time I cook. I guess I’m okay with that. This pasta recipe was really delicious. But definitely next time, I’d want to make more of the sauce. There was not enough of the sauce! It was super creamy and lemony and delicious. This would make a good hearty winter meal. But I don’t mind eating hearty all year round.

One substitution I made was swapping out the goat cheese in the sauce. I didn’t have any and I’m not super into it and it was only a tablespoon to thicken the sauce so I used cream cheese instead. It seemed to have worked fine.

Orecchiette Pasta with Chicken in a Creamy Rosemary Lemon Sauce
(adapted from Adventures in Cooking

3 garlic cloves, minced
1 large chicken breast, cut into 1-inch cubes
juice from 1 lemon
1 1/2 cups dry orecchiette pasta
2/3 cup milk
1/3 cup chicken broth
1/4 cup olive oil
1 tablespoon cream cheese / goat cheese
1 tablespoon flour
2 teaspoons fresh rosemary, chopped
1/2 teaspoon grated lemon rind

1 tablespoon grated parmesan (optional for garnishing)

Heat the olive oil and minced garlic in a large skillet over medium heat. Add the pieces of chicken and lemon juice and allow to simmer, stirring occasionally, until the chicken is cooked all the way through, (this should be checked but cutting one of the larger cubes in half to peek inside). Remove the chicken from the pan using a slotted spoon so that the olive oil and garlic remain in the pan.

Lower the heat. Stir in the chicken broth, milk, grated lemon rind, salt, and ONE teaspoon of the rosemary. Once the mixture is hot, but not boiling, sprinkle the tablespoon of flour over the mixture and whisk it in. Continue whisking the sauce until the flour is fully incorporated. Turn the heat to the lowest setting and allow to simmer, stirring occasionally, while you prepare the pasta.

Prepare the pasta according to the package directions. While it’s cooking, add the chicken pieces and cream cheese or goat cheese to the lemon sauce and stir until it’s completely melted and incorporated. Remove the pan from the heat and set it aside. Once the orecchiette is cooked, strain it and drizzle some olive oil over it, stirring it a bit in the strainer, to help keep the pasta from getting stuck to each other.

Pour the pasta into a large bowl and add the lemon sauce and chicken, garnish with the grated parmesan and the remaining teaspoon of rosemary. Serve immediately.