Chicken Piccata & Glamour Shots…

Chicken Piccata 2

Summer is FINALLY here, and what a beaut NYC has been lately! We have certainly stepped up our dinners and taken them to the roof, al fresco style! We have even been bringing Miss Char upstairs to join in with her dinner, and she loves it. In fact, it has made the whole feeding her solids things easier, because she’s easily distracted.

Chicken Piccata is one of my ultimate favorite meals when we go to an Italian restaurant. They seem to always make it so much tastier than mine (I’m guessing due to the large amounts of butter they load onto the pan). However, this last go around, this dish ROCKED. It is SO quick to make, demands so few ingredients, and just requires a little tender care on the frying pan.  I think the real trick is more capers, and even more caper juice. Almost like a dirty martini, extra dirty!

We had a great Father’s day weekend, where Charlotte cooperated  like an angel for our quick photo session in the park (and thank you Nick for cooperating like an angel too, for all 20 minutes LOL). We had never taken new born photos, engagement photos, etc . So I told Nick he owed me for a quick baby session in the park, since we had yet to capture one decent photo of all 3 of us together. Below are a few from the shoot 🙂

Chicken Piccata 3

Chicken Piccata: serves 2

Ingredients:

  • 1 lb of chicken tenderloins
  • 1 jar of capers (and 1/2- 3/4 of the juice in the jar as well)
  • 1 lemon (or 1/3 cup of lemon juice)
  • 1/4 cup of olive oil
  • 1/3 cup of flour
  • 3 table spoons of salt & pepper
  • 1 table spoon of garlic
  • 2 table spoons of butter
  • 1 bunch of parsley, chopped
  • 1/2 cup of chicken stock

Instructions:

  1. Season chicken with salt, pepper, and garlic
  2. Dredge chicken in flour and shake off excess (on both sides).
  3. In a skillet over high heat, melt 2 tablespoons of butter with a few tablespoons olive oil.
  4. Add  chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.
  5. In the same pan, add lemon juice, stock and capers. I prefer to use the entire jar, adding half the juices as well (but keep in mind these are strong, so add to your liking). Bring to boil, scraping up brown bits from the pan for some more flavor.
  6. Add the chicken back to the pan and simmer for 5 minutes.
  7. After plating the chicken, pour remaining sauce over chicken and garnish with parsley.

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