Chicken Picatta with Sautéed Asparagus
Chicken Picatta with Sautéed Asparagus
The more we cook, the smarter we get with trips to the store. I’ve always been impressed by people who can look around at what they have in the house and whip up something amazing without having to go anywhere. We’re not quite there, but we’re getting better.
The truth is that we have a great (though exorbitantly expensive) market Molly Stone’s, just a block away. We affectionately refer to it as Sharon Stone’s -- shortening it to the first name and imagining a personal, neighborly relationship with a Hollywood starlet: “Sharon was out of tomatoes” or “Let’s run over to Sharon’s and get some stuff for dinner” -- you get the idea.
The piccata recipe came from Giada DeLaurentis. The asparagus was a spur of the moment creation by Brian. They go really well together.
Chicken Piccata
Ingredients
•2 skinless and boneless chicken breasts, butterflied and then cut in half (we feel very strongly about using free range organic chicken)
•Sea salt and freshly ground black pepper
•All-purpose flour, for dredging
•6 tablespoons unsalted butter (We cut this back to 4 tbsp.)
•5 tablespoons extra-virgin olive oil (We cut this back to 2 tbsp)
•1/3 cup fresh lemon juice
•1/2 cup chicken stock
•1/4 cup brined capers, rinsed
•1/3 cup fresh parsley, chopped
Directions
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.
Sautéed Asparagus
Ingredients
•1 bunch of asparagus (we prefer thinner stalks), sliced diagonally
•1/2 yellow onion, chopped
•2 garlic cloves, sliced thin
•1 tbsp olive oil
•1/4 tsp. red chili flakes
•kosher salt
•fresh ground black pepper
•grated parmesan
Directions
Heat olive oil in a skillet until shimmering. Add onions and garlic and sauté until translucent (about 5 minutes).
Add asparagus and chili flakes and saute until tender ( about 6 minutes)
Season with salt and pepper.
Serve hot and grate parmesan on top.
Saturday, September 3, 2011