Text 34203, 86 rader
Skriven 2013-02-28 05:40:00 av Dave Drum (64385.cooking)
     Kommentar till en text av Nancy Backus
Ärende: Going out
=================
-=> Nancy Backus wrote to DAVE DRUM <=-

 DD> Hap is wrong on one thing - cheap is a miserable pr!@+ who won't tip a
 DD> waitress. I think what he really means is frugal (careful with his
 DD> money) as I have seen him tip the wait staff.   Bv)=

 NB> Cheap is an often misused word, whether in regards to price (versus
 NB> inexpensive, cheap really is lack of quality) or here as intending
 NB> frugal... :)

I am quite pedantic on word usage in many cases - even though I am as guilty of
mis-use as anyone. But, words mean things. I am nearly as big a bug on the
subject as MLoo is on food terms like piccata (in which he holds an untenable
position).

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Piccata
 Categories: Poultry, Citrus, Wine
      Yield: 2 servings
 
      2    Chicken breast halves;
           - (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. 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 aioli?) or (real)
  rice.
  
  Serves 2
  
  MM Format by Dave Drum; 15 February 2008
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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