I made chicken piccata tonight, and it came out really well. It was one of my favorite midshift meals when I worked at Joe’s, but I think that mine was better!

–On medium to medium-high, heat two tablespoons of butter and three tablespoons of extra virgin olive oil in a skillet.
–Season chicken with salt and pepper and lightly coat with flour.
–Brown half the chicken in the skillet. Remove when it’s a nice bronzish color in some places, lighter in others.
–Add two more tablespoons butter and two more tablespoons oil.
–Brown the other half of the chicken, same as before. Remove the chicken when it’s cooked.
–Add the juice of two lemons, a third of a cup chicken stock (I used broth and it was fine), and a generous amount of capers (eyeball it.) Bring to a boil.
–Turn heat down to medium low and add the chicken again. Simmer for five minutes.
–Remove the chicken again. Add two MORE tablespoons butter and let it mix in.
–Pour the sauce on the chicken and serve. I had broccolini and orzo on the side, and it made a pretty good meal!

One thing I did differently was to not drain the capers. I LOVE the taste of capers, so I left the juice in, and it had such a flavorful taste — I loved it. The one drawback is seeing exactly what you’re eating — it’s almost a whole stick of butter!

Also, on Sunday night, we’re having a dinner for the old and new Glee Club governing boards. Everyone’s bringing something, and pretty much everyone signed up for dessert and alcohol already. But I guess if I’m turning into a chef of sorts, I might as well make a main dish! I told Kara I would. But making chicken piccata for fifteen people is so DAUNTING. I’m freaked out a bit, but it’ll be an adventure, that’s for sure. And if it doesn’t work out, we’ll have plenty of wine.

In other news, I have a meeting with the career center tomorrow. Gotta get on the whole getting-a-job bandwagon….

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