Thursday, February 16, 2012

Chicken Piccata

  • I came across this recipe on the Williams Sonoma website and thought I'd give it a whirl...I'm so glad I did as it was absolutely delicious! It took me 30 minutes from start to finish to make this meal including a mixed greens salad with my house dressing, and sauteed yellow squash. This would be a perfect recipe if you want a homemade recipe in a hurry.
  • Chicken Piccata
  • 2 boneless, skinless chicken breast halves, each 8 to 9 oz., cut in half horizontally and pounded 1/4 inch thick
  • Salt and freshly ground pepper, to taste
  • 1/2 cup all-purpose flour
  • 3 Tbs. olive oil
  • 3 Tbs. unsalted butter
  • 1 Tbs. minced shallot
  • 1/4 cup dry white wine
  • 3 Tbs. fresh lemon juice
  • 1/4 cup chicken broth
  • 2 Tbs. capers, drained
  • 2 Tbs. minced fresh flat-leaf parsley

Season the chicken on both sides with salt and pepper. Place the flour in a shallow bowl and dredge the chicken in it. Shake off the excess.

In the nonstick fry pan over medium-high heat, warm 2 Tbs. of the olive oil. Place 2 pieces of chicken in the pan and cook, turning once, until browned on both sides, 2 to 3 minutes per side. Transfer to a platter or individual plates. Warm the remaining 1 Tbs. oil in the pan and repeat to brown the remaining chicken.

Reduce the heat to medium and melt 1 Tbs. of the butter in the pan. Add the shallot and cook until softened and golden brown, about 30 seconds. Add the wine, lemon juice and broth, increase the heat to medium-high and cook until the liquid is slightly reduced, about 5 minutes.

Remove the pan from the heat and whisk in the remaining 2 Tbs. butter, the capers and parsley. Season with salt and pepper. Drizzle the sauce over the chicken and pass any remaining sauce alongside. Serve immediately.

Thursday, February 9, 2012

Slow Cooker Chicken Tikka Masala

As you now I absolutely love Indian food, but a lot of times it takes hours of cooking and prep work. My friend Lisa sent me this recipe for a slow cooker Tikka Masala, so I had to try it immediately and was pleasantly surprised at how good it turned out.

Slow Cooker Chicken Tikka Masala

15 Ounce Can Crushed Tomatoes

1 Medium Onion, diced

2 Cloves Garlic, chopped

2 Tablespoons Tomato Paste

2 Teaspoons Garam Masala

½ Teaspoon Indian Chili Powder (or cayenne pepper), optional if you like spice

2 Pounds Boneless Skinless Chicken Thighs

Kosher Salt

½ Bunch Fresh Cilantro

1 English Cucumber, diced

Juice, One Lemon

½ Cup Heavy Cream


Combine tomatoes, onion, garlic, tomato paste, garam masala, chili powder (if using), and ¾ teaspoon kosher salt in slow cooker. Place chicken on top of the sauce, cook on low for 8 hours, or high for 4 hours.

For the garnish, toss the cucumber, cilantro, ¼ teaspoon salt, and lemon juice together, cover and let sit for flavors to meld.

Twenty minutes before serving, cook rice per instructions.

Just before serving, stir the cream into the chicken Tikka Masala. Serve over the rice with the cucumber relish.