Chicken Piccata

When it comes down to it, I just really like chicken... grilled barbecue chicken, chicken and dumplings, fried chicken, lemon pepper chicken, chicken tenders, chicken parmesan, chicken tamales, and now this new addition to my arsenal... chicken piccata. Oh my goodness, this stuff is so delicious! The lemon juice just adds a freshness to the dish, and the capers add an awesome briny-saltiness to it that you don't get just from salt. The chicken itself is so juicy, and the panko bread crumbs add a wonderful texture to the dish. I found the recipe on Pinterest, Panko Crusted Chicken Piccata, and I've made it several times already. Try this dish and I'm sure it will become one of your go-to meals.

1 cup flour
3 eggs, lightly beaten
2 cups panko breadcrumbs
4 skinless, boneless chicken breast halves,
Salt, pepper, and garlic powder
½ cup olive oil
6 Tbsps butter

1 Tbsp capers
2 Tbsps lemon juice + A few slices of lemon
1 Tbsp chopped parsley

If the chicken breasts are too thick butterfly them so each piece is half as thick as it was to begin with. Fold a piece of plastic over the top and bottom of each piece of chicken, then use a meat mallet (preferably flat and not pointed) or rolling pin to pound it to a ¼ inch thickness. Season both sides with salt, pepper and garlic powder.

Place the flour, eggs, and panko in three separate shallow bowls.

Heat half of the olive oil in a large skillet over medium heat. Dredge the chicken breasts in flour, shake off the excess and then dip in the eggs.

Then coat both sides with breadcrumbs.

Add half the dredged chicken breasts to the skillet and fry for 3-5 minutes or a side or until golden brown and cooked through. Remove to a plate. Add the other half of the oil to the skillet and repeat with remaining chicken breast.

When the chicken has been removed, add the butter to the skillet and use a spatula to scrape up any brown bits. Let the butter cook until sizzling and just starting to brown. Stir in the capers, lemon juice, and lemon slices (if using).

To serve, plate the chicken then spoon the lemon butter sauce over top. Top with lemon slices and fresh parsley.

Brussels Sprout Gratin

I wish I could tell you that my daughter absolutely loved this recipe, but actually she didn't. My daughter would much prefer to have just a plain Brussels sprout pile on her plate. Which I like as well, but I'm always on the lookout for a new way to fix a vegetable I like. And even though she did not like this one, I, on the other hand, liked it very much. I think if I make it again I will add a little bit more cream mixture and cheese, but the flavor of this Guy Fieri recipe is fantastic. You can find the original recipe for Brussels Sprout Gratin on the Food Network website. This was the first time I've tried panko breadcrumbs, and WOW! You will be amazed and the flavor and crunch they have. Really good!

1 lb brussels sprouts, cleaned and trimmed
3/4 cups grated sharp Cheddar
1 Tbsp all-purpose flour
1 tsp picked fresh thyme leaves
1 clove garlic, peeled and minced
Kosher salt and freshly cracked black pepper
1 cup heavy cream
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan
1 to 2 Tbsp extra-virgin olive oil
1 Tbsp chopped fresh flat-leaf parsley

Preheat the oven to 350 degrees F.

Shave the brussels sprouts horizontally into 1/8-inch slices with a sharp knife or mandoline. Add to a bowl. Add the Cheddar, flour, thyme, garlic and some salt and pepper to the bowl. Toss to combine.

 

Add the mixture to an 8- by 8-inch baking dish, packing it in. Pour over the heavy cream.

In a small bowl, combine the panko, Parmesan and oil and pour over the Brussels sprout mixture.

Bake uncovered until the Brussels sprout are tender, the sauce is bubbling and the top is golden, 25 to 30 minutes. Garnish with the parsley and serve.