Chicken Piccata

I came across this recipe for Chicken Piccata in a magazine some time ago and have made it regularly for many years.  I’m not sure what happened to the magazine clip but the ingredients are simple and preparation easy enough to remember after making it just once.

This method of preparing meat originated in Italy using thinly sliced veal dredged in flour, sautéed and served in a sauce.  

Memories of my mother making Veal Piccata in a wine sauce for us came to mind as I was putting this post together.  Although I don’t remember it ever being referred to as Piccata, it was absolutely delicious no matter what she may have called it!

Chicken can be such a versatile meat and recipes abound for each and every part of this bird.  The recipe for Chicken Breast with Mozzarella and Ham previously posted begins with the same method of preparation as for Piccata but the recipes part ways after the meat is sautéed.

Both are great make ahead recipes.  Once the chicken breasts have been thinly sliced, floured and sautéed the remaining steps can be completed just before serving in just a few minutes. 

While the Ham and Mozzarella Chicken Breasts spend the last few minutes basking in the warmth of the oven, the Piccata is busy in the skillet lavishing in its own sauce! 


Chicken Piccata
You can make as many or few chicken breasts as needed. The measurements I have posted are approximate for three medium size chicken breasts, each breast being sliced into three portions.

3 medium size chicken breasts
about 1 cup flour seasoned to taste with salt and pepper
½ lemon
about ½ cup clear chicken stock
a few tablespoons vegetable oil and a good pat of butter to sautee chicken breasts

1. Combine chicken stock and juice of the half lemon and set aside.
2. Slice chicken breasts and place between 2 sheets of plastic wrap, pound until thin.
3. Prepare flour, salt and pepper and dredge each piece of chicken shaking off any extra flour.
4. Heat oil and butter until hot and brown both sides of chicken breasts (don’t worry about chicken being fully cooked as it will continue cooking in the sauce later.
5. Remove chicken onto a plate and drain off any excess oil and butter from the skillet if necessary making sure to save all those brown bits at the bottom.  These will add flavor and help thicken the sauce.
6. Return chicken to the skillet in a single layer and if serving immediately heat the chicken then  add the stock and lemon juice combination.  Let simmer until liquid begins to thicken turning  the chicken slices over once.
7. Remove chicken from skillet onto serving plate and pour sauce over top.
8. If serving later, complete all of the steps up to adding the stock and lemon and set aside.  When ready to serve, heat the chicken in the skillet, add the liquid and cook until sauce thickens..

 

Notes, Tips and Suggestions

• When making Homemade Chicken Soup it's a good idea to freeze a few 1/2 cup portions then defrost when needed. 
• Good quality store bought chicken stock may also be used instead.
• Remember to just brown the chicken slices not cooking them through since they will continue cooking in the sauce.
• Butter and oil makes the perfect combination.  The butter provides best flavour while the addition of oil prevents the butter from burning too quickly.
• You may want to add a little more salt and pepper before serving but the zing of the lemon juice and prepared stock usually eliminates the need for more salt, add pepper  to taste.

Mayan Chocolate Sparklers

Mayan Chocolate Sparklers are not  cookies that I've traditionally made for the holidays but the recipe caught my eye once again while going through my holiday recipe collection this year.  Although I've had the recipe for several years it's never been on my "to bake" list.

Thought I would give them a try this morning out of sheer curiosity and regretted not taking the time to make them sooner.

If you are at all fond of very deep chocolate flavour and a hint of sugar and spice you have found the right recipe. The black pepper and pinch of cayenne intensifies the rich chocolate flavour of this cookie while the crisp exterior hides the soft chewy center for a wonderfully satisfying surprise.

No preparation pictures this time since I had not  planned to post this recipe but I felt rather guilty keeping it to myself.  Very simple and straight forward this recipe makes more cookies than you might need so there will be plenty to share.

Right now I can’t think of any another cookie that would be an excellent accompaniment to a tall, cold glass of milk!


Mayan Chocolate Sparklers

Topping
½ cup granulated sugar
1 teaspoon cinnamon

Cookies
¾ cup shortening
½ cup butter, softened
¾ cup granulated sugar
¾ cup brown sugar, packed
2 eggs
1 ¾ cups all-purpose flour
1 ¼ cups dark cocoa powder
1 tablespoon cinnamon
2 teaspoons baking soda
¼ teaspoon black pepper
pinch of cayenne
1 cup semi-sweet chocolate chips

1. Preheat oven to 350 degrees F. and grease or line cookie sheets with parchment paper
2. Combine sugar and cinnamon for topping and set aside.
3. Beat shortening, butter and sugars until creamy, beat in eggs one at a time.
4. Sift together flour, cocoa powder, cinnamon, baking powder, pepper and cayenne then gradually mixing in until well blended.
5. Stir in chocolate chips.
6. Roll dough into 1 inch balls, roll in sugar topping and place 2 inches apart on prepared cookie sheet.  Do not flatten balls.
7. Bake 8 to 10 minutes, cookies should still be soft in the center.
8. Let cool on baking sheet for 5 minutes then remove and cool on wire racks.
9. Makes about 5 dozen cookies.

Notes, Tips and Suggestions

• Cookie balls can be frozen raw and stored in an air tight container until ready to bake.  Roll in topping just before baking.  Add 5 minutes baking time if baking the cookies from frozen.
• Use good quality dark cocoa for the best flavour.
• These cookies could make amazing ice cream sandwiches!

Apricot Toasted Almond Biscotti

I’ve been in Biscotti bliss for the last three days making two batches each of six different biscotti recipes. The kitchen has a light dusting of flour over the counter tops and splatters of biscotti dough  decorate the nearby walls and stove.  Time for Someone to clean up!

Most of these biscotti will soon be shared with and enjoyed by family, neighbours and friends.

There was no plan to make these Apricot Toasted Almond Biscotti since I didn’t have a recipe for them nor was I looking for one. However, a recipe for Pistachio, Apricot Biscotti caught my eye in a food magazine last week and my biscotti weakness got the better of me.

Since I’d already made a batch of Cranberry Pistachio Biscotti I decided to replace the pistachios with toasted almonds.  That was the first of the several changes made to the recipe which resulted in this absolutely delicious biscotti...another keeper!

It’s understandable that after slicing the biscotti you may decide not to serve the ends of the logs to guests or wrap them as gifts.  After making twelve batches of biscotti the considerable number of ends were placed in a glass cookie jar on the counter.

I wonder what happened to them…


Apricot Toasted Almond Biscotti

½ cup butter softened
2 eggs
½  teaspoon almond extract
2/3 cups sugar
2 teaspoons baking powder
½ teaspoon salt
2 cups all-purpose flour
½ cup finely chopped dried apricots
½ cup toasted almonds chopped

1. Beat butter until fluffy, gradually adding sugar until well blended.
2. Add eggs one at a time until well mixed add almond extract.
3. Sift together flour, baking powder and salt.
4. Gradually add flour mixture to egg mixture mixing until combined.
5. Stir in almonds and apricots.
6. Divide dough into two equal portions and roll each portion into a two inch diameter log and place on a greased or parchment lined cookie sheet. Flatten log slightly with hand.
7. Bake in a preheated 350 degree F. oven for 20 to 25 minutes until golden.
8. Remove from oven and let rest for about 5 minutes.
9. With a serrated knife slice each roll diagonally into ½ to ¾ inch slices.
10. Place slices cut side down on cookie sheet and bake for 6 minutes then turn over and bake an additional 6 minutes until dry and crisp.
11. Remove from oven and cool completely on a wire rack.
12. Makes 24 to 30 biscotti.

Notes, Tips and Suggestions

• Make sure the apricots are finely chopped, this makes slicing the biscotti easier.
• Taking time to toast the almonds adds the most flavour to biscotti.
• Biscotti freeze well.