{"id":2553,"date":"2014-06-29T17:34:46","date_gmt":"2014-06-29T22:34:46","guid":{"rendered":"https:\/\/zurekbrau.com\/blogs\/richsblog\/?p=2553"},"modified":"2014-06-29T19:47:27","modified_gmt":"2014-06-30T00:47:27","slug":"chicken-piccata","status":"publish","type":"post","link":"https:\/\/zurekbrau.com\/blogs\/richsblog\/?p=2553","title":{"rendered":"Chicken Piccata"},"content":{"rendered":"

Thought I would try a Domestic God post like my sister Rose.<\/p>\n

For Sunday dinner I made the family Chicken Piccata, Lemon Butter Noodles, and Steamed Broccoli. This is one of my favorite ways to prepare chicken breast.\u00a0 It adds a lot of flavor. The saltiness of the capers and bitterness of the lemon juice make the flavors interesting. The lemon butter noodles add to the lemon theme.\u00a0 The broccoli is steamed in the microwave so that was the easiest thing to prepare this afternoon.<\/p>\n

The lemon butter noodles where also easy.\u00a0 First cook noodles.\u00a0 I used thin spaghetti and cooked on salted water.\u00a0 When they where done I grained them.\u00a0 Melt 1\/4 cup of butter in the pot and then add the noodles back in to fry them a little. Then I added the zest and juice of one lemon.\u00a0 Stirred this all together.\u00a0 They where ready to serve.<\/p>\n

\"Lemon<\/a>
Lemon and Capers<\/figcaption><\/figure>\n

Now for the fun part making Chicken Piccata. First slice half a lemon into thin slices. Rise two tablespoons of capers. Set to the side.\u00a0 Now is time to pound the chicken breasts.\u00a0 I like to cut each breast into two or three pieces depending on size.\u00a0 Then pound the pieces until they are 1\/4 inch thick.\u00a0 You can use a meat mallet. frying pan, or my favorite a rolling pin.\u00a0 The rolling pin work best for me. It has a nice heft to it and a wide area. Salt and pepper each piece then dredge in flour.<\/p>\n

\"Flat<\/a>
Flat Chicken Breast<\/figcaption><\/figure>\n

Preheat your serving platter in a 200 degree oven. The chicken pieces are going to need a place to stay warm while your making the sauce.<\/p>\n

Fry the flour dredged chicken until golden brown and place in warm oven. I like to use olive oil because this is an Italian dish but I don’t think you have to.\u00a0 Also I don’t use a lot of oil.\u00a0 Do small batches and don’t crowd.\u00a0 When all the pieces are done then it is time to make the sauce.<\/p>\n

\"Chicken<\/a>
Chicken fried golden brown<\/figcaption><\/figure>\n

Pour off any excess oil from the chicken frying pan.\u00a0\u00a0 You only need enough oil to brown two or three cloves of minced garlic.\u00a0 Th garlic should be lightly browned then add one cup of chicken stock.\u00a0 Use this to dissolve the brown bits left over from chicken frying.\u00a0 This is important for flavor.\u00a0 When the sauce thickens up add a 1\/4 cup of lemon juice and start to thicken up the sauce again.\u00a0 When it is starting to thicken add the capers. I don’t add the lemon slices until there is about one minute left. You want the lemon slices lightly cooked or too much bitterness will come out into the sauce.\u00a0 At the very end add three tablespoons of butter and whisk together.<\/p>\n

\"Making<\/a>
Making the sauce<\/figcaption><\/figure>\n

Then pull serving platter of chicken out of warm oven. Arrange the lemon slices on top of the chicken pieces.\u00a0 Then pour the lemon caper sauce over the chicken and lemon slices.\u00a0 Garnish with some fresh parsley. We grew this parsley in the back yard. This was delicious and the lemon butter noodles where a nice complement.<\/p>\n

\"Final<\/a>
Final Chicken Piccata<\/figcaption><\/figure>\n

There are a lot of Chicken Piccata recipes on the internet. This is dish is simple to make Chicken Piccata at home just as good as most restaurants.<\/p>\n","protected":false},"excerpt":{"rendered":"

Thought I would try a Domestic God post like my sister Rose. For Sunday dinner I made the family Chicken Piccata, Lemon Butter Noodles, and Steamed Broccoli. This is one of my favorite ways to prepare chicken breast.\u00a0 It adds a lot of flavor. The saltiness of the capers and bitterness of the lemon juice […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[10,12],"tags":[27,28],"_links":{"self":[{"href":"https:\/\/zurekbrau.com\/blogs\/richsblog\/index.php?rest_route=\/wp\/v2\/posts\/2553"}],"collection":[{"href":"https:\/\/zurekbrau.com\/blogs\/richsblog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/zurekbrau.com\/blogs\/richsblog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/zurekbrau.com\/blogs\/richsblog\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/zurekbrau.com\/blogs\/richsblog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2553"}],"version-history":[{"count":3,"href":"https:\/\/zurekbrau.com\/blogs\/richsblog\/index.php?rest_route=\/wp\/v2\/posts\/2553\/revisions"}],"predecessor-version":[{"id":2561,"href":"https:\/\/zurekbrau.com\/blogs\/richsblog\/index.php?rest_route=\/wp\/v2\/posts\/2553\/revisions\/2561"}],"wp:attachment":[{"href":"https:\/\/zurekbrau.com\/blogs\/richsblog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2553"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/zurekbrau.com\/blogs\/richsblog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2553"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/zurekbrau.com\/blogs\/richsblog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2553"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}