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Chicken Piccata

Chicken Piccata

 

Chicken Piccata

Chicken Piccata one of my favorite to make chicken dishes, it’s so easy and with just a few simple ingredients makes a great dinner.

Ingredients for Chicken Piccata for four

  1. 2 Chicken breasts – butterflied and pounded thin cut in halves
  2. 2 Tbs butter
  3. 2 Tbs olive oil
  4. 2 Tbs capers
  5. salt
  6. pepper
  7. ½ cup chicken stock
  8. juice of 1 lemon
  9. thin slices of lemon ( appox 2 for each serving).
  10. seasoned flour

Directions for Chicken  Piccata

Take each chicken breast and butterfly and cut completely in half and place each piece between 2 pieces of waxed paper or plastic wrap and pound thin.

In a large saute pan place the butter, olive oil, capers and lemon juice and bring up to a medium high heat.

Dredge the chicken breast through the seasoned flour and add to the saute pan. Do not crowd the chicken cook in batches place the lemon slices in the pan with the chicken and brown both on all sides    Place on a plate in a warm oven to keep hot while cooking the rest of the chicken.  Once all the chicken is cooked bring the heat up to high and add the chicken stock and deglaze the pan, and reduce the sauce by about ½ until it thickens, put chicken back in for a few moments to reheat and coat with sauce.  Place on a plate, spoon sauce over top of the chicken and top with lemon slices.

 

here are few items to help make this recipe
Cuisinart 733-30H Chef’s Classic Stainless 5-1/2-Quart Saute Pan with Helper Handle and Cover
Zwilling J.A. Henckels Twin Four Star II 5-1/2-Inch Stainless-Steel Boning Knife
SCI/Scandicrafts, Inc. Citrus Juicer.

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

Chicken Piccata
Serves 4
A simple chicken recipe with lots of flavor.
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Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
Ingredients
  1. 2 chicken breasts (butterflied,cut in two and pounded thin)
  2. 2tbs butter
  3. 2 tbs olive oil
  4. 2 tbs capers
  5. salt & pepper
  6. 1/2 cup chicken stock
  7. juice of 1 lemon
  8. thin slices of lemon ( 2 for each breast)
  9. seasoned flour
Instructions
  1. In a large saute pan place the butter, olive oil, capers and lemon juice and bring up to a medium high heat.
  2. Dredge the chicken breast through the seasoned flour and add to the saute pan. Do not crowd the chicken cook in batches place the lemon slices in the pan with the chicken and brown both on all sides Place on a plate in a warm oven to keep hot while cooking the rest of the chicken. Once all the chicken is cooked bring the heat up to high and add the chicken stock and deglaze the pan, and reduce the sauce by about ½ until it thickens, put chicken back in for a few moments to reheat and coat with sauce. Place on a plate, spoon sauce over top of the chicken and top with lemon slices.
Notes
  1. Season the flour with salt pepper and paprika
Rants Raves and Recipes https://www.rantsravesandrecipes.com/
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Tapenade

Tapenade
Tapenade

Tapenade

A long week left the cupboards bare and I was in a quandary as to what to make for dinner. So improvisation was the key.  I had some chopped olives with pimento, capers, garlic, a new bottle of good olive oil and some chicken breasts, and so chicken stuffed with tapenade came to mind.  Although not a “true” tapenade it worked well.  The traditional does use black olives and anchovies.

One of my most favorite kitchen utensils is a small food processor that holds only a cup or two of ingredients.  I use this for many chores from making mayonnaise to hollandaise and chopping herbs, making small batches of pesto, and in this case making tapenade.

mini prep food processor
mini prep food processor

 

Ingredients for Tapenade

  1. 4 oz chopped olives (pimento added an option)
  2. 3 Tbs Capers
  3. 2 Cloves Garlic
  4. 5-6 Tbs Olive Oil (good quality extra virgin).

Place the olives, capers and garlic into the food processor and blend.  Slowly add the Olive Oil until a paste forms.

Uses for Tapenade

Tapenade makes a great hors d’oeuvre on crackers or toast wedges.  It goes great with beef or fish or poultry as an accompaniment or as a stuffing .   If you are stuffing raw product with tapenade it is best that you take a small amount in a separate bowl to spoon into the item you are stuffing, by doing this you won’t cross contaminate the tapenade.

 

Need a hand in the kitchen here’s a few ideas
Cuisinart DLC-1BCH Mini-Prep Processor, Black Chrome
2 Pcs Bormioli Rocco 8 Ounce Olive Oil / Vinegar Carafe Cruet Bottle – With Cork Closure

 

  If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

 Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

  copyright © rantsravesandrecipes 2014 all rights reserved

 

 

Posted on

Apple Butter – Homemade and Delicious

 

Apple Butter
Apple Butter

 

 

 

 

 

Apple Butter

I save making Apple Butter or pickling for those days when lots of liquid sunshine is coming down.  Yesterday was one of those days.  I had some apples already and so I thought why not!

Since I was going to be making just a small batch, I am not going to bother with the complete canning process, as these will be refrigerated right away, so they just needed to be sterilized at the outset. For me it’s a two step process I like to make an applesauce first and then slow cook it to condense it.  I cook the whole apple, as the apple pomace is high in pectin which helps the butter to thicken and the skins have lots of flavor.  Since I use a kitchenaid mixer with the fruit and vegetable strainer the second part of the process is fairly easy.  If your going to be doing this by hand in a chinoise or food mill you might want to peel and core the apples first.

Ingredients for Apple Butter

  1. Apples (about 4 pounds)  for this recipe I used a combination of Granny Smiths and Braeburns
  2. 1 Tbs cinnamon
  3. 2 or 3 whole cloves
  4. ¼ Tsp allspice
  5. Brown sugar or apple cider depending on taste after first cooking.

Apple Butter Cooking Procedure

In a large pot big enough to comfortably hold all the apples put about one inch of water on the bottom and add the cinnamon, clove and all spice, put in all the quartered apples cover and bring to a boil.  Cook for about 10 – 20 minutes until apples are soft.

Process the apples through the strainer.

Straining cooked Apples
Straining Cooked Apples

 

 

 

 

 

 

 

Once you have strained all the apples, put the sauce in a slow cooker with the lid slightly ajar on low and cook for 8 – 24 hours depending on how hot your cooker gets.  Take the pot with the spices and water from cooking the apples and strain into a pitcher and refrigerate, if you feel later you need more spice you can add a little of this juice to brighten the butter.  At this point before cooking taste.  If the sauce isn’t sweet enough add a little brown sugar and if you feel it’s too sweet add a little cider vinegar.  If you want a really smooth butter use an immersion blender to smooth before cooking down.

Cook until sauce is reduced by about half and is fairly thick.  Following proper canning procedures spoon into sterilized jars seal and let cool on counter before putting into the refrigerator or freezer.

Apple Butter
Apple Butter

 

 

 

 

 

 

 

Here’s a few items to help make this recipe easier.
KitchenAid KP26M1XNP Professional 600 Series 6-Quart Stand Mixer, Nickel Pearl
KitchenAid FVSFGA Fruit/Vegetable Strainer and Food Grinder for Stand Mixers
Ball® Regular Mouth Pint Jars with Lids and Bands- Set of 12 (by Jarden Home Brands)
Cuisinart CSB-76BC SmartStick 200-Watt Immersion Hand Blender, Brushed Chrome

 

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

 copyright © rantsravesandrecipes 2013 all rights reserved

 

apple Butter
Write a review
Save Recipe
Print
Ingredients
  1. Apples (about 4 pounds) for this recipe I used a combination of Granny Smiths and Braeburns
  2. 1 Tbs cinnamon
  3. 2 or 3 whole cloves
  4. ¼ Tsp allspice
  5. Brown sugar or apple cider depending on taste after first cooking.
Instructions
  1. Apple Butter Cooking Procedure
  2. In a large pot big enough to comfortably hold all the apples put about one inch of water on the bottom and add the cinnamon, clove and all spice, put in all the quartered apples cover and bring to a boil. Cook for about 10 - 20 minutes until apples are soft.
  3. Process the apples through the strainer.
  4. Once you have strained all the apples, put the sauce in a slow cooker with the lid slightly ajar on low and cook for 8 - 24 hours depending on how hot your cooker gets. Take the pot with the spices and water from cooking the apples and strain into a pitcher and refrigerate, if you feel later you need more spice you can add a little of this juice to brighten the butter. At this point before cooking taste. If the sauce isn't sweet enough add a little brown sugar and if you feel it's too sweet add a little cider vinegar. If you want a really smooth butter use an immersion blender to smooth before cooking down.
  5. Cook until sauce is reduced by about half and is fairly thick. Following proper canning procedures spoon into sterilized jars seal and let cool on counter before putting into the refrigerator or freezer.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/