Thursday, April 24, 2008

Recipe Of The Week

Chicken Piccatta

I have a nice collection of cookbooks and one of my favorites is The Dinner Doctor by Anne Byrn of The Cake Mix Doctor fame. Her concept is you can take canned, frozen, bagged food and "doctor" it up to make great meals. She has a website at

Last night I made Chicken Piccatta with basmati rice and fine green beans. It was great if I say so myself. There wasn't any left! So here's the recipe.

1 cup toasted bread crumbs*
salt and pepper, to taste
1 clove garlic
1 lb. chicken tenders (or breasts, cut in half)
3 tbl. vegetable oil
2 tbl. butter
1/3 cup canned low sodium chicken broth
2 tbl. lemon juice

PLACE the bread crumbs in a shallow bowl. Season with s&p and add the garlic. (*NOTE: I toasted a hamburger bun and put it in the blender with the s&p and garlic). Dredge the chicken in the crumb mixture and set aside.

HEAT 2 tbl. of the oil and 1 tbl. of the butter in a large skillet over med. high heat. When the butter has melted, add the chicken and cook until heated through. Transfer to a platter. Add the remaining 1 tbl. of oil and 1 tbl. of butter to the skillet and cook the rest of the chicken. Transfer these to a platter.

ADD the chicken broth and lemon juice to the skillet (save the remaining broth for the basmati rice). Scrape up the browned bits from the bottom of the skillet and cook until the juices reduce to a glaze, 1 to 2 minutes. Pour over the chicken (or put in a glass container/gravy boat) and serve.

For the sides, I cooked a serving of basmati rice and used the leftover broth instead of water. I also cooked extra fine green beans. You can get both at Aldi grocery stores.


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