piccata.

Sorry for the couple days delay between posts.  Sometimes life happens.  To start off I should say that I decided to make a light chicken piccata.  I love, love Italian food, unfortunately it is common knowledge that one shouldn’t eat it everyday.  So in an effort to reduce my calorie intake, but satisfy my cravings I lightened up an Italian classic.  I also made some fried potato slices and French beans as side dishes.

St2’s Light Chicken Piccata

Ingredients

2 skinless, boneless chicken breasts (butterflied and cut in half)

All-purpose flour

1/3 cup fresh lemon juice

½ cup chicken stock

4 tbsps butter

¼ cup capers, rinsed

4 tbsps extra-virgin olive oil

1/3 cup fresh parsley, chopped

Instructions

1.     Season chicken with salt and pepper then dredge* chicken in flour.

2.     In large pan over medium heat, melt 2 tbsps of butter with 4 tbsps of olive oil.  When it sizzles, ass 2 pieces of chicken.

3.     When chicken is browned, flip and cook other side.  Remove from heat.

4.     Repeat steps 2-3 with the other 2 pieces of chicken. 

5.     In the pan, add stock, capers, and lemon juice.  Return to stove and bring to boil.  Season to taste. 

6.     Put all the chicken back in the pan and heat for about 5 mins.

7.     Plate and enjoy!

*Dredge: basically means to bread or to coat something lightly.

Additional butter can be melted and poured over chicken, if desired. 

The next day I went to watch my little brother, doo and we had an awesome time.  I miss getting to hang out with him everyday, so this semester I am dedicated to seeing him at least once a week. 

Other than that we got together with a couple friends and went out for dinner at Demos.  I had never eaten there before but I wasn’t really impressed.  Our waiter was awesome though which adds to the experience.  I’ll try it again soon and get something completely different. 

We spent the rest of the night watching movies and playing cards.  It was a good night.