Roxie’s Recipes (for the Lazy Cook)
For my final recipe of the season, I’ve decided to pull out one of my personal favorite recipes, Chicken Piccata – and my trusty cast iron frying pan. Thick chicken breasts can often wind up very dry when fried. In this recipe I fillet and then pound the breast and top it with a delectable wine and caper sauce, resulting in a wonderfully moist and flavorful main course.
- chicken breast, boneless and skinless
- ½ cup flour
- basil, oregano and parsley to taste
- several squirts of lemon juice (roughly 1 tsp)
- 2 tps capers
- splash of pinot grigio or other white wine (plus a glass for the cook!)
- Preheat your oven to 350°.
- Butterfly fillet the chicken breast. If it’s a particularly large chicken breast, as this one was, you can split it down the middle after you butterfly it.
- If you have a meat tenderizer tool (looks like a stainless steel hammer with ridges), gently pound the chicken breast until it flattens a bit more. If you don’t have a meat tenderizer, throw the chicken in a freezer bag and pound it with the bottom of a pan.
- Spread your flour on a small plate. Season the chicken with the herbs and then dredge it lightly through the flour to coat on both sides.
- Fry the chicken until it is cooked through and nicely browned on both sides. This should not take very long, being as we have made the fillets nice and thin.
- Remove the chicken to your oven-safe serving dish. Deglaze the frying pan with the wine, being sure to scape the pan to release the food particles, or “fond” from the bottom of the pan. Add the lemon juice and capers. Cook until the sauce thickends, and then drizzle the sauce over the chicken and throw it in the oven for about 5-7 minutes. If you want to serve it with garlic bread, throw the prepared bread in the oven at the same time.
Shown served here with steamed broccoli and regular & spinach pasta topped with diced seasoned tomatoes.
Now, Sunday at 9pm, tune your radio to KNVC 95.1 FM Carson City – or if you’re not in range, you can pull it up on their website: https://knvc.org. If you happen to miss it for some reason, they will re-air it next Friday at 8pm.
Need to catch up on previous episodes? You can now catch Secrets of Harridge House on https://www.imdb.com! Or go to https://anchor.fm/harridgehouse or your favorite podcast provider to stream previous episodes from Season 1 and Season 2.
It’s been a thrill sharing these dishes with you this season. If you’ve tried them, drop me a line and let me know what you think at https://secretsofharridgehouse.com.
