Saturday, June 12, 2010

Saturday Night, What's For Dinner?

This is what we had tonight…I love capers but I really wish I had some artichoke hearts in the pantry (note to self), that would have been even better!

Chicken Piccata (my way)

  • 10 Chicken Tenderloins ( I buy a massive bag of these from Costco)

  • Salt and Freshly ground pepper

  • All purpose flour for dredging

  • 1 egg plus a splash of water for dipping between dredging

  • 6 Tbs butter

  • 5 Tbs. Olive Oil

  • 1/3 cup fresh lemon juice (way less if you’re using other than fresh)

  • 1 cup chicken stock or broth

  • 1/4 cup brined capers, rinsed

  • 1/3 cup fresh parsley, chopped (if you only have dried, go ahead and add dry to the sauce while cooking)

  • optional: Artichoke hearts and/or White Wine


Season chicken with salt and pepper. Dredge chicken in flour and shake off, then dip in egg and back into flour, again shaking off excess.

In a large skillet over medium high heat, melt 2 Tbs of butter with 3 Tbs of the olive oil.  When butter and oil start to sizzle, add the chicken one piece at a time.  I usually do my dredging and dipping as I’m putting them in the pan.  Depending on the size of your pan, you may have to do this in two batches. ( I have a really big pan because I hate to have to do it in two batches)

Cook for about 3 minutes and when browned, flip them and cook the other side for 3/5 minutes.  When they are cooked go ahead and move them to a plate and remove the pan from the heat.

Now add the lemon juice, chicken stock/broth and capers.  This is about the time I add either a little flour or cornstarch to some reserved stock or plain water and add to the pan to thicken it up,  but only because I like my sauce pretty thick.  This along with the strength of the lemon can be adjusted according to your own likes.  Now return all the chicken to the pan and simmer for 5 minutes.  Remove chicken to platter, add remaining 2 Tbs. of butter to sauce and stir or whisk until smooth.  The above recipe should give you enough sauce, but if you like extra (like we do) you can always double it up!

Scalloped Potato Gratin

  • 1 1/2 cups heavy cream

  • 4 sprigs of fresh thyme

  • 2 garlic cloves, chopped

  • Butter

  • 2 lbs. white potatoes, peeled and sliced into 1/8 inch thick slices

  • salt and pepper

  • 1/2 cup grated Parmesan, plus more for broiling during the last 5 min.


Preheat oven to 375 degrees

In a pan, heat up the cream with the sprigs of thyme and chopped garlic.  While the cream is heating up, butter a casserole dish.  Once the cream is heated, add the parmesan and salt and pepper to taste then mix.  Next add the sliced potatoes to the cream mixture, just stirring them around to coat them with the sauce.  Pour into your buttered casserole dish, spreading them out evenly as you pour.  Cover with foil and bake covered for 1 to 1 1/2 hours.  Not sure why, but some potatoes just seem to take more time to cook, so start checking them around the 45 minute point.  When desired doneness is reached, remove foil and add more cheese on top and bake or (broil if desired) uncovered for an additional 5 minutes.

Note: You may also layer in other cheeses as you’re adding the potato slices to your baking dish. Makes 4-6 servings.

Hope everyone is having a relaxing weekend and finding a way to stay cool!  Heat index around 102 here today....and to think, it's only June!


  1. Sheree, This is a really good thing you have got here.As a passonite cook myself, I see that the above recipes will be part of my menu this week,& I know that you know that is true. Very pleased to be your friend....Thanks, Keith

  2. Hi Keith! If you make that recipe remember its very improvisational! I always make changes myself!
    Good to see you stop by....(I had forgotten I set up the facebook feed for the blog until you popped in! :)

  3. oh yum! I wish i would have been around for supper!
    :)Looks delicious.
    (Guess what I had? mmmmm...i think it was a piece of cheese and an apple. Like i said....wishing i could have just stopped by!:)
    happy weekend to you Sheree!

  4. Oh Dawn...come on! Get on the cooking wagon with me! We can have a cook off! LOL!
    btw...I love cheese with apples. :)
    Happy weekend to you too Dawn!

  5. Hi Sheree!

    I am so delighted to discover your blog! I'm looking forward to keeping up with you this way. I've got a neglected blog that really needs more of my energy, so thanks for being an inspiration!


    PS--how can Jack possibly be FIVE?!?

  6. Coming for leftovers... see you in 20 min! lol

  7. I was just about to call you guys to see if you wanted to come swim and was thinking about making fried bread...;)

  8. Oooh! I am printing the recipe to make this week! Looks sooo good.
    Love your blog Sheree... you're a great writer!
    ;) Amber

  9. Amy! So good to see you! I agree, this will be a great way for us to keep in touch. I spent some time today reading your blog. As always you never cease to amaze me with your broad range of knowledge. Very nice...:)

  10. Amber, you are very sweet! I don't think a good writer, much less great writer is anything I've ever heard put together with my name, but thank you and I'm always so happy when you have a chance to stop in! I know you're going to be one busy girl over the next few weeks! Can't wait to see what new items you replenish your store with! You "know" I love to shop...;)

  11. Pansy Cottage GirlJune 13, 2010 at 6:17 PM

    OH YUM! I think I will try this!

  12. Oh, Sheree!
    Guess what was for dinner Sunday night? Your Chicken Piccata! After reading your blog in the morning, I realized I had all the ingredients already (I love frozen tenderloins-a smart mom's staple!) AND I could not stop thinking about it all day! We put the boys down and had a late dinner. It was an extremely easy, and pretty quick recipe. Your recipe now resides on my counter in my "display" cookbook where I keep all my favorites! :) Have a great day and thanks again for sharing.
    xo, Amber

  13. Awesome Amber! You know, that recipe can be done so many ways just by using it as a basic plan. I have to admit to being an improv cook. I love to cook but I seldom use recipes, so trying to post a recipe isn't that easy for me. I sort of just add stuff and adjust by taste as I go along. Too much lemon, I add more broth, not thick enough, I add more flour or that! LOL!
    It's also yummy good without capers, lots of lemon sauce and served over rice. I sometimes make it too often because it's just so fast! I need to branch out...:/