Monday, August 18, 2008

Chicken Piccata . . . A Meal Beloved by All

If ever you should find yourself on holiday with a lactose intolerant person, a no-red meat person and someone allergic to garlic and onions . . . count yourself lucky for having read this recipe.

Seriously, I made this recently for an Austin cyclying friend, but told her how it became one of my standbys. Christmas 2000 . . . scenario above ensued while on a Ski/XMas holiday trip and I had volunteered to make the holiday feast. Grrrrreeat.

I wracked my brain . . . skii'd . . . apres skii'd . . . and voila amid a bit of festivity came upon my solution. Chicken Piccata . . . with margarine instead of butter! (mind you, I only use margarine when the lactose intolerant are in the house:))).

Chicken Piccata with Whole Wheat Spaghetti and Roasted Vegetables (Serves 2)
  • 2 5-6 Oz Chicken Breasts, pounded flat
  • 1 Lemon, Juiced & Zested
  • 1 Tbsp Butter (margarine when you've got the Lactaid crowd)
  • 1/3 c capers
  • 1 c chicken broth or stock (I love Better than Bouillon)
  • salt and pepper to taste
  • 1 Tbsp Corn Starch
  • 1/3 Pack Whole Wheat Spaghetti
  • 1 Zucchini Cubed
  • 1/2 Red Bell Pepper Cubed
  • 1 clove garlic, smashed and chopped
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 Tbsp Olive Oil
  • salt & pepper to taste

Bring a large pot of water to a boil.

While you wait for the water to boil, chop your veggies and pound the chicken out if you haven't already done so. Put all the cubed vegetables on a baking sheet, drizzle with oil, add the herbs, garlic, salt and pepper. Mix to coat. Place the vegetables in the oven on the top shelf - but don't turn it on yet. You will broil these and it will take 10 minutes or so, but I'll let you know when to push BROIL on hi:)

Your water should be boiling now, drop in your pasta - whole or broken in half, however you prefer.

Put a pan or grill pan (even better) on medium high with a spray of non-stick cooking spray and about 1/4 of the butter. Season the chicken with salt and pepper and when the pan is hot, a drop of water dances on the surface, place the chicken in. Put the veggies in the oven now, high broil.

Sear the chicken on one side and cook for about 3-4 minutes. The chicken should easily come off the pan surface now, flip and cook 3-4 minutes on the other side. After you flip the chicken, check your veggies and turn to ensure even cooking.

Add another 1/4 of the butter, 1/2 of the chicken broth, all the lemon juice and the capers. Let simmer in this mixture for 2 minutes. At this point, your pasta should be done. Remove it from the heat and drain. Remove the chicken from the pan, reserve on a plate, add the remaining butter. Mix the cornstarch in the remaining chicken broth and add this to the sauce. Let the sauce thicken (add more cornstarch if you like the sauce thicker).

Toss the pasta in 1/2 of the sauce and reserve the remainder to put over your chicken. Remove the veggies from the oven. Assemble your plates with 1/2 of the pasta, a piece of chicken and half the veggies. Drizzle with the remaining sauce and almost anyone, save the vegetarians, will love this meal:-)

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