Text 4102, 129 rader
Skriven 2008-03-21 10:07:00 av DAVE DRUM (1:123/140)
Ärende: New Invention(?)
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So, this friend (the one I have been _TRYING_ to teach computer usage) brings
me a bag of "Individually Blast Frozen Boneless, Skinless breast halves". Oh,
joy.

So, I smile, say "Thenkew veddy much" and accept the gift in the spirit it was
intended. All the while trying to figure what to do with this sack of empty
protein. Stashed all but one of the portions in my freezer and let the one left
out thaw a bit.

So, after running through the "possibles" in my ice box and cabinets I decided
to give it a whirl. Figuring all the while "I have this new bottle of Cholula
if it all goes to dreck"   Bv)=

Started some spaghetti in my As Seen On TV pasta pot and got out the basil,
garlic, pine nuts, and olive oil for the pesto.

Put some flour into a large saucer, added salt (actually in my case Morton's
Lite Salt - which is 2/3 potassium chloride and better for my health) and
ground some pepper into the flour. Then, I a fit inspiration (and discovery) I
took the chunk of Parmesan I found in the freezer and put it in my rotary
grater for about 2 TB fresh shaved cheese in the flour mix.

By that time the breast half was thawed enough to be malleable so I flattened
it to a fairly uniform 1/4" (6.5mm for you outside the US) and put it to soak
in a bowl of cold water.

Put some glugs of olive oil and a chunk of butter in my 28cm LeCreuset that I
scored at the Sally Ann last month for U$5. When the oil was decently hot (but
not smoking) and I had skimmed all the butter foam off I took the chicken from
the soaking water, shook the excess water from it and dredged it (both sides)
through the flour in the big saucer.

Into the skillet for about 4 minutes per side and onto a plate to get covered
with a sheet of tin foil while I juiced one lemon, sliced another and chopped
that pair of green onions I found in the rotter drawer of the ice box and
prepard to deglaze the pan and make the sauce for the breast.

I had some white wine hiding in the corner of the top shelf of the reefer - a
Toasted Head Semillion - one of the few whites I drink AND enjoy. It went into
the skillet and began to reduce whilst I scraped the gribbens from the bottom.
Added the lemon juice, lemon slices and got that all going well. When the lemon
slices looked right and the liquid had reduced a bit I bunged the chopped
scallions into the mix and continued reducing the sauce to about 1/2 the
original volume. 

As the sauce was finishing put the olive oil, basil, etc into my mini-processor
to make a pesto. Drained the noodles as the processor whirled the pesto and
tossed the pesto and noodles in the As Seen On TV pasta cooker. By then the
sauce was reduced to where I thought it ought to be and I stirred in that last
chunk of butter (couple TB), uncovered the chicken breast, sided it with the
pasta and FINALLY - poured the sauce over.   WHEEEEEE!

I was so proud of me. I had invented something to do with ordinarily tasteless
chooken white meat. Something I could enjoy (that's more important). And enjoy
I did ... until I got to thinking, which is always a dangerous move for me.

Off to internet land - and suspicions confirmed. I had just invented (had I
used veal instead of chicken) Veal Piccata. Pricked my inflated ego for a bit
there. But, what the hay??? It was tasty and I enjoyed it - which is what
counts. Right?!?!?

MMMMM----- Meal Master Recipe

      Title: Chicken Piccata
 Categories: Poultry, Citrus, Wine
      Yield: 2

      2    Chicken breast halves;
           - (boned, skinned)
    1/3 c  Flour
      2 tb Grated Parmesan cheese
           Salt and 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

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. Whisk 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 pesto?) or (real) rice.

Serves 2

MM Format by Dave Drum; 15 February 2008

Uncle Dirty Dave's Kitchen

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... "*NARF*" -- Pinky
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