Chicken Piccata

I am a little tired tonight.. so after googling to confirm how to spell piccata, I settled on this. WordPress is still telling me that I spelled it wrong and it’s suggesting pizzicato. THAT is a word in their dictionary but piccata isn’t? Interesting.

Anyway.. I digress.

So this feast actually included some roasted asparagus with gorgonzola butter along with my chicken piccata. I roasted the asparagus for about 15 minutes at 350 degrees, then melted butter and gorgonzola on it. Added salt and pepper. Deliciousness ensues.

The piccata sauce consisted of 2 lemons juiced and zested, about half a bottle of chardonnay (a little for me, a little for the  sauce), some butter, capers, and a splash of chicken broth. It was pretty tasty. I would definitely make it again.

The real star of the show, though.. are the chicken cutlets. So I halved three chicken breasts, pounded them out, then cut them in half again so they wouldn’t be gargantuan. Dipped them in flour, then egg. Tossed them into a hot pan, seasoned liberally. About 5 minutes on each side and they were kinda perfect.

That always used to be one of my biggest sticking points. Browning meat. Turns out there were two issues.. I was using non-stick pans.. and that’s not really conducive to browning anything.. and also I was cooking with electric.

Since moving to LA, the quality of my cooking has improved. Meat is brown, things actually get seared. Yay for gas stoves!

About The Confluent Kitchen

I am food obsessed. I love trying new recipes, putzing in the kitchen, making my own cheese and other random kitchen tom-foolery. Follow my exploits.. the good, the bad, and the burnt.
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