Chicken Piccata

What is Chicken Piccata?   It's a comforting Italian classic made with lemon, butter and capers.  Piccata refers to a preparation of food where the food is sliced, sautéed, and served in a sauce containing lemon juice, butter, and capers.  Traditionally, the Italians use veal (veal piccata).   However the best known dish of this sort in the US uses chicken (chicken piccata).

In preparation, the chicken breast is sliced along its width (butterflied). It is flattened to an even thickness between two pieces of wax paper or plastic wrap and beaten with a tenderizer. The chicken is then seasoned and dredged in flour before being browned in butter . The sauce is made using the pan drippings. Lemon juice and white wine or chicken stock are added and reduced. Shallots or garlic can be added with capers, chopped parsley and slices of lemon. After reduction, butter is stirred in to finish the sauce.

The chicken can be served with  with a vegetable and/or pasta or rice.

The best part is, it only takes about 20 minutes to make!

Chicken Picatta

• Prep time: 5 minutes
• Cook time: 15 minutes
• Yield: Serves 4

   INGREDIENTS

• 2-4 boneless, skinless chicken breast halves (1 1/2 pound total), or 4-8 chicken cutlets
• 1/2 cup flour
• 1/4 teaspoon salt
• Pinch ground black pepper
• 3 Tbsp grated Parmesan cheese
• 4 Tbsp olive oil
• 4 Tbsp butter
• 1/2 cup chicken stock or dry white wine
• 2 Tbsp lemon juice
• 1/4 cup brined capers
• 2 Tbsp fresh chopped parsley
  
  DIRECTIONS
  
  1 Prepare chicken, pound them thin: To make chicken cutlets, slice the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces.

  If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat tenderizer to 1/4-inch thickness.

  2 Dredge chicken in seasoned flour with Parmesan: Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.

  3 Brown chicken in butter and oil: Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate.

  Cook the other breasts in the same manner, remove from pan. Place the breasts on a rack over a roasting pan and keep warm in a 225°F oven while you prepare the sauce.

  4 Add stock or wine, lemon juice, capers, reduce by half, stir in butter: Add the chicken stock or white wine, lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half.  Learn how to reduce a sauce HERE.

  Whisk in the remaining 2 tablespoons of butter.

  Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley.
  
• You can find the original recipe here.
  
  

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Classic Chicken and Dumplings

This is my absolute favorite comfort dish!  I used to go to my grandmother's a lot when I was growing up and she  made this for me every time!

Now, Grandma didn't get all fancy with making hers but it was to die for.   She taught me how to make her recipe for them.  It was just a matter of boiling the chicken with some seasonings and making the dumplings with Bisquick.

Anyway, this is a modern recipe for a classic dish!   Browning the chicken first gives the dish its flavor, and eliminates the need for chicken broth.
Chicken and dumplings is a dish that consists of  chicken cooked in water, with the resulting chicken broth being used to cook the dumplings by boiling. A dumpling—in this context—is a biscuit dough.

Hands-On Time

30 Mins

Total Time

1 Hour 30 Mins

Yield

Serves 6

Ingredients

1 tablespoon olive oil

6 bone-in, skin-on chicken thighs  (about 2 pounds)

 salt and  pepper

4 stalks celery, chopped

4 carrots, chopped

2 onions, chopped

2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme

2 cloves garlic, chopped

2 bay leaves

2 1/2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

6 tablespoons (3/4 stick) unsalted butter, melted

3/4 cup buttermilk

2 tablespoons (or 1 tsp dry parsley flakes) chopped fresh flat-leaf parsley leaves, plus more for serving  

Step 1

Heat the oil in a large pot or Dutch oven over medium-high heat. Season the chicken with ½ teaspoon each salt and pepper. Brown in batches, 4 to 6 minutes per side. Transfer to a plate; reserve the pot.

Step 2

Add the celery, carrots, onions, thyme, and garlic to the drippings in the pot and cook, stirring, until the vegetables begin to soften, 5 to 7 minutes. Add the chicken, bay leaves, and 10 cups water. Bring to a simmer and cook until the chicken is cooked through, 25 to 30 minutes. Discard the bay leaves and transfer the chicken to a plate; let cool. Shred the chicken with 2 forks and return it to the pot (discarding the skin and bones).

Step 3

Whisk together ½ cup of the flour, 2 cups of the cooking liquid, and ¼ teaspoon each salt and pepper in a small bowl. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, 8 to 10 minutes.

Step 4

Make the dumplings: Whisk together the remaining 2 cups of flour, the baking powder, baking soda, and ¼ teaspoon each salt and pepper in a medium bowl. Whisk in the butter, buttermilk, and parsley. Reduce heat to low and drop the mixture into the broth in 8 large spoonfuls. Simmer, covered, until the dumplings are firm, 12 to 15 minutes. Serve sprinkled with parsley.

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Taco-Stuffed Pasta Shells

This is a Pillsbury recipe.  It is a wonderful, tasty comfort food.
If you're a fan of taco-flavored things then you're going to LOVE today's delicious Taco-Stuffed Pasta Shells recipe!

This dish is full of flavor.  The cilantro gives it a touch of a citrus flavor.  

Taco-Stuffed Pasta Shells

PREP  35 MIN   TOTAL 55 MIN    SERVINGS  8Ingredients

8

oz uncooked jumbo pasta shells (about 24 shells from 12-oz box)

1

lb lean (at least 80%) ground beef 

1

package (1 oz) Old El Paso™ original taco seasoning mix

1

can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained

1

package (8 oz) shredded Mexican cheese blend (2 cups)

1

cup diced plum (Roma) tomatoes

       1/4

    cup chopped fresh cilantro

Steps

• 1

  Heat oven to 350°F. Cook and drain pasta shells as directed on box.
• 2

  Meanwhile, in 12-inch nonstick skillet, cook beef over medium-high heat 5 minutes, stirring frequently, until thoroughly cooked; drain. Add taco seasoning mix, crushed tomatoes and 1 cup of the shredded cheese; stir well until cheese is melted.
• 3

  Fill each pasta shell with about 1 tablespoon beef mixture; place in ungreased 13x9-inch (3-quart) glass baking dish. Top filled shells with plum tomatoes and chopped cilantro; sprinkle with remaining 1 cup cheese.

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• 4

  Bake 15 to 20 minutes or until heated through and cheese is melted. Serve warm.
  
  

  

  For original recipe, click HERE

  Do these not look delicious?  Try them and leave a comment about what you thought of them! 

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April's Bruschetta

Traditionally, Bruschetta is an antipasto (starter dish) from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. Variations may include toppings of tomato, vegetables, beans, cured meat, or cheese.

The following recipe is my version of this appetizer.

April's Bruschetta

3-4 Fresh Basil Leaves, chopped       
2 Roma Tomatoes, chopped             
1 Red or Yellow Sweet Pepper, seeded and chopped
1 Small Onion, chopped
2 Tbsp Olive Oil
1/2 Tsp Thyme
1/4 Cup Shredded Mozzarella
Baquette
Balsamic Drizzle

Preheat oven to 375° .  Slice baquette; drizzle with 2 tbsp of olive oil.  Bake slices 4-6 minutes, turning once.  Slices should be golden brown.
Chop basil, tomatoes pepper and onion. Combine in bowl; toss with the remaining olive oil.

Spread vegetable mix on top of baquette slices.  Sprinkle mozzarella on top of each slice.  Return to oven until cheese is melted. 

Top with balsamic drizzle and serve!