David's Chicken Piccata

My brother made this for us while Kellan and I were staying with him... it was super yummy and really easy!

Chicken Piccata


Ingredients:

Boneless Chicken Breast – sliced horizontally into two pieces

1 Shallot – minced

3 Tbsp lemon juice

1 cup chicken stock

1 cup all purpose flour

1 ½ Tbsp capers

3 Tbsp Butter (half for frying, half for sauce)

1 ½ Tbsp olive oil

Salt and Pepper to taste





Slice chicken breast horizontally into two pieces. Salt and pepper each side. Add oil and half of butter to frying pan and heat on medium-high until melted and hot. Do not let it burn!

Drop chicken breast into a plate of flour and coat both sides well. Shake off excess flour. Add breasts to fry pan. Cook on each side for 3-4 minutes, or until cooked through and golden brown on each side.

Remove breasts from pan and place them on a paper towel. Turn heat down to medium-low. Add shallots to fry pan and stir. Cook until shallots are transparent and aromatic. Scrap up brown bits from pan with spatula. Add chicken broth to pan and turn heat back up to medium-high. Reduce to half (which will happen quickly). Add lemon juice and capers and reduce a bit more. Add remaining butter and whisk it into the sauce. When melted add chicken back to fry pan and coat well. Reheat for approximately 30 seconds.



Note: If making a pasta side dish, start your pasta water first. Begin to heat your oil after you have added pasta to boiling water.

Here is another dish that is also really yummy.  If you want a non-vegetarian alternantive, add some chicken.
 
Asparagus Primavera


Ingredients:

1 bunch of Asparagus

1 shredded carrot

1/3 bag of frozen peas

½ lb of pasta

1 cup Parmesan cheese

Vegetable stock or pasta water

2 Tbsp Olive oil



Add pasta to boiling water.

In a large skillet, add olive oil and heat on medium high until hot. Add garlic to oil and stir for a few moments. Add asparagus to oil and stir. Spread out in an even layer. When garlic has begun to brown, add chicken stock to pan and stir. Cook for two minutes. Add frozen peas and shredded carrots. Stir. Ladle in some pasta water or chicken stock to vegetables, as needed, to prevent them from drying out.

When noodles are al dente, add them to vegetables. Drizzle 1 Tbsp olive oil on top and toss. Add Parmesan cheese and serve right away.

Xoxxo,
Us