Subj : Re: Chicken
To : Ruth Haffly
From : Dave Drum
Date : Mon Dec 25 2023 06:17:00
-=> Ruth Haffly wrote to Dave Drum <=-
RH> Sounds good; we're doing left over chicken soup since we had the
RH> big meal earlier today.
DD> I see that Humphrey's has "leg quarters" in a 10# bag for 49c/lb.
DD> Time to start a fresh batch of chicken stock and pulled chicken.
RH> Sounds good to me. I've got to get some breast halves--want to try
RH> chicken picotta and don't have anything but leg/thigh quarters in the
RH> freezer.
What is "picotta"? Iss it a 'typo'? Or a mash-up between 'picante' &
'ricotta'? Or a fat-finger for 'picante'?
86 that! It's very early Xmas morning. It's an "o" instead of an "a" in
'piccata' I do chicken picatta using dark meat. And leave out the little
salt bombs (capers). Which used to get MLoo all excited.
2 Chicken breast halves or
- thighs; 4 to 6 oz each
- boned, skinned
1/3 c Flour
2 tb Grated Parmesan cheese
Salt & pepper
4 tb Butter
4 tb Olive oil
MMMMM---------------------------SAUCE--------------------------------
3 tb Lemon juice
1 Lemon; sliced 1/4" thick
1/2 c Chicken stock
+=OR=+
1/2 c Dry white wine
1/4 c Scallions; stems & bulbs *
- chopped
Light cream (opt)
MMMMM--------------------------GARNISH-------------------------------
1/4 c Chopped parsley
Chopped Scallion tops (opt)
* You can sub bottled capers for the scallions if you must
have capers in your piccata. But they are not necessary.
Skin and bone the breast halves. Butterfly them if extra
thick. Pound to 1/4" - 1/3" thick (I use a heavy rolling
pin and really lean into it).
Mix the flour, S&P, and Parmesan well. Rinse the chicken
breast halves under cold, running water. Dredge each half
through the mixture until well coated.
COOK THE CHOOK:
Heat the olive oil and 2 TB butter in a large skillet on
med-high heat. Add the floured chicken pieces. Brown well
on each side, about 3 - 3 1/2 minutes per side. Remove
from skillet and cover with aluminum foil. Keep warm in
the oven while preparing the sauce.
MAKE THE SAUCE:
Deglaze the pan using white wine (or chicken stock) and
lemon juice, add scallions and sliced lemon to the pan.
Use a spatula to scrape up the browned bits. Reduce the
sauce by half. w/hisk in the remaining 2 Tbsp of butter.
Plate the chicken and serve with the sauce poured over
the chicken. Sprinkle with parsley. Accompany with a
side serve of pasta (dressed w/basil aioli?) or (real)
rice.
Serves 2
MM Format by Dave Drum; 15 February 2008
Uncle Dirty Dave's Kitchen
MMMMM
... A rotisserie is a really morbid Ferris wheel for chickens
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
