Author Archives: Nathan

Chicken Piccata

Chicken Piccata

Chicken Piccata-017

Daylight savings time is here and, finally, some signs of Spring are starting to pop up even though there’s still a little snow on the ground. Since we’re entering that awkward “in between” time we wanted to prepare a dish that would span the seasons…kind of like that perfect outfit that bridges the divide between winter and spring, the one you can wear when you don’t know what to wear. This dish has the bright citrusy flavors of spring while still holding on to some rich, comfort food elements of winter. (Translation: it has butter.) We were speechless at how good this is…and it is SO easy, even for a weeknight. The chicken is juicy and perfectly cooked and the sauce is bursting with flavor from the lemon, garlic, white wine, and capers.
In case you’re wondering, ‘Piccata’ is a method of preparing food…the meat is sliced, coated, sautéed and served in a sauce. Try this if you’re looking for a spring-y dish for a chilly night!

Chicken Piccata-028 Katryn’s Wine Pairing: Borgo M Pinot Grigio
Rating: 8.0 out of 10.0

This wine fit the bill. I can’t say it was the best Pinot Grigio I’ve ever had but it was solid and perfect with the meal. It’s bright and citrusy with a clean crisp finish as you would expect from a Pinot Grigio. It’s floral and fruity as well…I picked up flavors of green apple and pineapple. A good wine for spring and definitely perfect with Chicken Piccata!

Chicken Piccata-029 Nathan’s Beer Pairing: Anchor Saison, Anchor Brewing Company
Rating: 7.75 out of 10.0

This was the perfect beer to pair with chicken piccata! The beer is brewed with lemongrass, lemon peel, and ginger. The lemon and ginger compliment the lemon zest in the chicken piccata perfectly while the dry and peppery finish that the saison style yeast provides helps to wash the rich dish down. While this isn’t the best saison I have ever had I can’t think of a better beer to pair with this dish.

Chicken Piccata-023

Chicken Piccata:

Serves 4
Adapted from this recipe

Ingredients

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
2 cloves garlic, crushed
1 shallot, finely chopped
1/3 cup fresh lemon juice
1/2 cup chicken stock
½ cup white wine, we used Pinot Grigio
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Directions

1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
2. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
3. Into the pan add the shallot and garlic and saute for 1 minute. Then pour in lemon juice, stock, wine and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for about 5 minutes. Remove chicken to platter. Pour sauce over chicken and garnish with parsley.

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Turkey Ramen

Turkey Ramen

There are Thanksgiving leftovers recipes floating around everywhere on the internet right now with turkey and all the sides morphed into any dish and cuisine you can think of. We think this Turkey Ramen is an especially awesome one because not only does it use any leftover turkey you may have but it also utilizesContinue Reading

Bellini

Bellini

Once upon a time we took a shot at making peach pancakes and some ‘peach mimosas’ as we called them. Well, the whole breakfast was a bit of a let down and little did we know that a ‘peach mimosa’ was already a thing (since the 1930s) and it happened to be called a Bellini.Continue Reading

Homemade Snickers Bars

Homemade Snickers Bars

When we first decided to make homemade Snickers bars, our plan was to make each component from scratch…the peanut nougat, the caramel, and the tempered chocolate shell. About 30 minutes into this process we had a rock hard ball of solidified sugar cemented to the whisk attachment of our Kitchenaid. I’m still surprised (and thankful)Continue Reading

Onion Rings

Onion Rings

Nathan and I have a fascination (especially during the summer) with attempting to recreate traditional fair foods. We’ve done corn dogs, funnel cakes, french fries, and hush puppies but this was our first attempt at onion rings. I have to admit, however, that when Nathan suggested this idea I was not excited. Honestly, I justContinue Reading