Poultry

I mean it is Piccata. If you don’t like Piccata, please expect to be de-friended on facebook.

My favorite version is with salmon or shrimp – I never make chicken unless I am cooking for someone who does not care for fish. I know, don’t even get me started…This version I gave to JMac on command for chicken one night so here ya go…

Chicken Piccata

Shallots (at least 2 big ones) – I would probably use 5
Garlic (to taste) – I would probably use 5 to 7 cloves
White Wine – I would probably use 1.5 cups and reduce
Chicken Broth – just a little
Butter – two or three tablespoons – to the Paula Deen’s out there feel free to use more, always makes it better!
Flour, for coating and thickening sauce
Fresh Lemon Juice – if lemon get two at least
Two Chicken Breasts
Capers – I will use a whole jar if you let me so do it to taste…
Fresh Thyme
White or Brown Rice (or noodles if you prefer)
Mushrooms (optional) – I use if I have but do not go out and buy them if I don’t
You can use parsley and Parmesan cheese as garnish if you like it – I would

Coat chicken in flour (rice flour for gluten free diets) and then Brown the chicken on each side- remove. Pour oil into skillet (if you have garlic oil use it), let it heat then add shallots, thyme, and garlic and saute until glassy – if using mushrooms saute halfway through this process, deglaze with white wine and reduce (use it to taste and in proportion to how much sauce you want), then add a little chicken broth and reduce more. Add the butter and lemon juice and return the chicken to the pan. Salt and pepper to taste and cook chicken until done (you can use whatever herbs on the chicken you like – I like to use thyme with this).

Once done pour the sauce over the rice, top with chicken and parsley if using and serve.

For the rice – I cook it in half chicken broth and half water – then add a dab of butter, salt, and capers and mix.

This is delicious and well worth the time it takes to cook – this is also better as a weekend meal when you have ample time to cook as it takes about an hour and a half if not more. I made my own version of Giada’s recipe for this and I am pretty much in love with it whenever I eat it. Another Plus is that it is Gluten free (love you JMac!) Risotto takes a while to cook, and the constant stirring helps break down the exterior and results in a creamy, luxurious mouthful. Risotto, when cooked right, should spread on the plate once you spoon it on.

About4 servings adapted from Giada de Laurentiis

3/4 cup or more Arborio rice (the more rice the longer you must cook – adjust remaining ingredients accordingly)
1 Box Chicken broth, warmed by simmering
3/4 pound Asparagus – sliced into one inch pieces and blanched in chicken stock or independently steamed
Frozen green peas – as many as you want – I use about a half a bag
1/2 pound Mushrooms -sliced
2 tablespoons Butter
2 cups Champagne (or Cava or Prosecco) – can sub other white wine if necessary – 2 cups
Couple handfuls of Parmesan and Pecorino cheese shredded
Salt /pepper
5 or more shallots chopped or sliced thin
2 garlic cloves
Fresh torn Basil

In small saucepan boil the asparagus in the chicken broth for a few minutes (remove asparagus and set aside) and turn the chicken broth down to the lowest setting.

Meanwhile, melt butter and a little olive oil in pan add in shallots and garlic. Sprinkle with a touch of salt and cook until glassy. Add the rice and toast, stirring until it is translucent. Add about a cup and a half of the champagne and stir until absorbed. Repeat. Then add the chicken broth (make sure to keep broth on low setting) in half cup portions, stirring until absorbed then add more. Repeat several times. Once it gets a little more done I usually taste it and add champagne or chicken broth accordingly to your tastes. In a pan on the back burner sauté the mushrooms in some butter or oil and a touch of red wine, sherry or soy sauce and then drain and add to set aside with asparagus. Once the risotto has reached the desired texture – add salt and pepper to taste, about a quarter inch of butter, one or two handfuls of Parmesan cheese, reserved veggies, and the frozen peas and stir to mix up. Garnish with basil (if you have any – if not it is fine) a fresh sprinkle of cheese. Eat!

Can add crispy prosciutto or shallots for crunch if you would like it. Excellent served with Parmesan, Basil, Panko crusted chicken (I bake it) or with a piece of seared salmon. I generally crust the salmon for texture if I am serving it.

Leftovers can be used to make risotto cakes or risotto balls (arancini) add egg to bind then if making a risotto cake (crust or not) either bake or pan fry them. For arancini shove a little cube of mozzarella into the center after forming a ball – roll in seasoned bread crumbs and fry. You may be able to bake these but I have never tried it.

I am also considering stuffing risotto and a bit of cheese into Swiss chard and baking it, then serving with under-baked tomatoes. I will let you know how that goes =) That is if I ever have any leftovers…

Eating in Andiland

Eat. Love. Repeat.

Chicken (or Salmon) Piccata

Champagne Risotto