October 26, 2015

Chicken Piccata



I’ve been in a dinner rut recently, hence the lack of posts. After reading Jen Migonis’ post on Menu Planning For A Month, it gave me inspiration to not only have quality food thought out and on the table but also more recipes to share with you!

It really did only take me a half hour to pick and choose recipes from cookbooks and my pin boards for the month. Since we’re not home for dinner every weeknight due to work commitments, I placed categories under each day of the week as suggestions if I was drawing a blank on what to list. I also like to double recipes so we can have leftovers for lunch or dinner the next day.

Additionally, I try to make meals with similar ingredients for the week. For example, if we’re having tacos, I know I’ll have leftover tortillas, so another meal could be quesadillas, lunch wraps, or a scrambled egg breakfast wrap. For the chicken piccata, I knew I would have leftover chicken stock, so I thought of recipes that called for chicken stock so I could use it up before the use-within-seven-days-of-opening snuck up on me.

I created these Menu Planners in Publisher and love the fact that if something changes, I can swap meals around and reprint. What types of recipes would you like to see more of on here? Comment below and I will make sure it happens :)




Recipe adapted from Maggiano's The Chef's Table.

INGREDIENTS
  • 4 chicken breasts
  • ¼ cup white wine (I used Pinot Grigio)
  • 4 oz. chicken broth
  • 2 Tbsp. capers, drained
  • 2 Tbsp. parsley, chopped, plus some reserved
  • Juice of 2 lemons
  • 2 Tbsp. butter
  • 1-2 Tablespoons Olive Oil
  • Flour for coating
  • Salt and pepper
  • Parmesan cheese
DIRECTIONS
  1. Coat sauté pan with olive oil and heat over medium heat. Season chicken lightly with salt and pepper. Dust in flour on both sides.
  2. Add chicken to pan and sauté for several minutes until browned; turn and continue cooking until browned and cooked through. Set aside. 
  3. Deglaze pan with white wine, releasing any browned bits that stuck to the pan. Add chicken broth, capers, parsley, lemon juice and butter. Return chicken to pan and cook briefly bringing it to a simmer.
  4. Pour sauce over chicken, sprinkle Parmesan and parsley; serve immediately and enjoy!





2 comments:

  1. Chicken piccata is one of my favorites, although I haven't made it in so long! I love the idea of scheduling meals for the month too- I feel like that would really help with having leftover ingredients like you mentioned!

    ReplyDelete
    Replies
    1. Isn't it light and delicious?! I thought that was such a great idea too and it has worked well so far!

      Delete