I live on Long Island which was hit hard by Hurricane Sandy last week. Since my power went out Monday night I went and borrowed my mom’s butane stove to cook dinner on Tuesday night. I’d made Chicken Piccata before and love it. I love the tangy saltyness of the capers along with the bright citrus from the lemon. All around just a tasty dish. So I cooked this up on the little stove by candlelight. I ate it by candlelight, with a glass of wine and my book. It was delightful 🙂
Thankfully I did not have any flooding at my house and my power went back on late Tuesday night after I made this dinner (only out for about 24 hours). But many many many others in my town and area are not as lucky and are in a very dire situation-they have lost their homes and everything in it and are left with nothing-even electricity. If you’d like to help please donate here: Red Cross. Any little bit helps so much!!!
Hurricane Sandy Chicken Piccata
- 4 skinless and boneless chicken breasts halves
- 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
- 1/2 cup brined capers, rinsed
- 1/3 cup fresh parsley, chopped
Instructions:
- 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.
Adapted from Giada De Laurentiis’ book , Everyday Italian.
Sparks from the Kitchen 