Mom got the official word today that she can finally leave the hospital’s rehab facility on Thursday and she is very excited, ticking off the hours with glee. She’s making good progress day by day, really giving meaning to the phrase “baby steps.” That’s really what it’s all about. I get my impatience from her, and she was hoping to be running marathons by now; even though she never did before. ;) She’s nearly able to get herself out of bed on her own, and I got to see her tool around with her walker for bit today as she trotted off for her therapy session. Double knee replacement surgery is no picnic, but she’s doing wonderfully (thanks for all the e-mails, much appreciated!).
The Husband worked late tonight, and after I picked Nicholas up from school this afternoon, we ran a few last-minute Halloween errands. Once we got home, I couldn’t decide what to do for dinner. I had the ingredients to make plenty of things, but it was getting late, I was tired, Nicholas was cranky and I was sorely tempted to pick up the phone and call in an order from the “chicken and rice man.” But I sucked it up and went ahead with my plans to make Quick Chicken Piccata over buttered noodles. A new recipe for me, this one comes from a recent issue of Southern Living magazine. It was done in the same amount of time it would have taken for Chinese food to get here, and didn’t cost me a penny, using ingredients I already had on hand (and I bet you do too!). With the addition of fresh parsley, it’s a perfect contribution to Kalyn’s Weekend Herb Blogging. Simple clean flavors and a quick-to-table recipe make this one ideal for weeknight dinners.
Alright folks, all for tonight. Off to finish up a few writing assignments and tune in to The Bachelor in Rome. Until tomorrow…
A year ago today … a delicious breakfast and the three-year-old set gets jiggy wit’ it.
P.S. I neglected to set a deadline for visitors to vote for the best costume’d pup in yesterdays’ Weekend Dog Blogging (ooops!). You have until 8 am EST tomorrow to cast your comment.
Quick Chicken Piccata
Recipe courtesy of Southern Living magazine
Prep: 20 min., Cook: 10 min.
1 pound chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup Italian-seasoned breadcrumbs
2 tablespoons olive oil
1/4 cup chicken broth
3 tablespoons fresh lemon juice
2 tablespoons butter
2 tablespoons chopped fresh parsley
1 (12-oz.) package cooked noodles
1. Cut each chicken breast in half horizontally. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a rolling pin or the flat side of a meat mallet.
2. Sprinkle chicken evenly with salt and pepper; lightly dredge in breadcrumbs.
3. Cook half of chicken in 1 Tbsp. hot oil in a large nonstick skillet over medium-high heat 2 minutes on each side or until golden brown and done. Remove chicken to a serving platter, and cover with aluminum foil. Repeat procedure with remaining chicken and 1 Tbsp. olive oil.
4. Add broth and lemon juice to skillet, and cook, stirring to loosen particles from bottom of skillet, until sauce is slightly thickened. Remove from heat; add butter and parsley, stirring until butter melts. Pour sauce over chicken, and serve over warm noodles.
Yield: Makes 4 servings
Where’s the capers? It ain’t chicken picatta to me if it don’t have capers!
Also, I prefer the traditonal flour only coating instead of italian flavored breadcrumbs for chicken picatta. To me the breadcrumbs flavoring takes away from the simplicity of the recipe.
This recipe comes from Giada at Food Network. I deglaze the pan with a little white wine before I start building the sauce, but apart from that it’s spot on.
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose 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.
Into the pan add the lemon juice, stock and capers. 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.
And tell Mom to hang in there. She’ll be reaedy to ice skate in January. I’m sure of it.
Whitetrash – I was thinking the same thing, surprised that there were no capers in the recipe. I’ll definitely try Giada’s recipe – thanks for the recommendation!
I’m thinking grilled cheese recipe’s for this weekend. Why I have your ear’s, any soup idea’s to go with it? Any idea’s out there???? the husband (neighbor)
Just stopped by to say Happy Halloween! Thanks for all the great recipes!
What kind of pasta did you serve this over? It looks yummy, but I don’t recognize it!
The Neighbor Husband – how about New England Clam Chowder?
Nicole – thank you!
Lowcountry – I’ll be back tomorrow with the name.
Cate–how do you find time to cook with all your duties at Well Fed?? :):) The recipe looks yummy and I love anything titled “Quick”.
Sher – LOL, we still have to eat. ;) I went to bed at 2 am this morning – no sleep, that’s my secret. :)