It's been a busy week so we've enjoyed hanging out at the house this weekend and playing catch up. I've had time to visit some blog friends and am excited to be introduced to a new blog via Monika with Splendid Willow.
I spent some time there today and was blown away by every recipe and post. If you like to cook, you have to visit this blog.
It will be fun to try her recipe for Chicken Picatta...
Yields: 4 servings | Prep: 20 minutes
2 boneless and skinless chicken breasts
8 Tbsp olive oil
2 Tbsp soy sauce
1/3 cup flour
1/3 cup bread crumbs
6 Tbsp butter
½ mushrooms sliced
1/2 cup dry white wine
3 Tbsp lemon juice
1/4 cup brined capers
1/4 cup fresh chopped parsley
Some people cut their chicken breasts in halves horizontally but I like to pound them thin between two piece of plastic. Pound them with a meat hammer to about ¼” thickness. Then make three different bowls. First bowl put in 4 Tbsp olive oil, soy sauce, salt and pepper. This is just a quick marinade for some extra flavor. In the second bowl beat the egg. In the third bowl mix the flour and bread crumbs together.
Heat olive oil and 2 Tbsp of butter in a large skillet on medium heat. Then start making the chicken by dipping it in the first bowl, then the egg mixture and lastly in the flour/bread crumbs mixture and then right into the frying pan.
Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.
Add the sliced mushrooms and 2 Tbsp of butter into the frying pan just used. Sauté the mushrooms for 5 minutes. Then add the white wine, lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in the remaining 2 tablespoons of butter. Plate the chicken and serve with the sauce poured over the chicken.
Serve with mashed potatoes!
The table's set...
Here's to another week!
It's your turn. Let's talk!
Images via Delishhh, Decor de Provence, This is Glamorous