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
Directions:
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.
Directions:
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!
