Divine Chicken Piccata - It's all about the brine....

Chicken Piccata has some of my FAVORITE INGREDIENTS in it.  First off, lemon is my all around ace numero uno fave flavor.  Sarburst, Sourpatch Kids, Sweedish Fish...the lemon ones get reserved till the end so I can save the best for last!  And this savory winner packs a wonderful pucker.

Second, I have always been a sucker for pickled (now we use the word "brined") food.  Relish, pickles, olives, cornishons.  And the list goes on.  When I discovered capers, I just about lost my pickle-lovin' mind.

If you are like me, this will be one of your favorite go-to recipes.  It's not that hard to whip it up on a weeknight.  I like to reserve the seasoned dredging flour for the next time my life calls for pan-fried or fried chicken.  Have a separate one for fish, too.  Make it with the pasta, outlined below, and serve with a salad, or broccoli.  I would suggest peas, but the capers and the peas start to look alike and it doesn't quite have that visual appeal.  Enjoy!!!


Ingredients


• 2 boneless skinless boneless chicken breasts, butterflied, cut in half and flattened a little

• Kosher salt and freshly ground black pepper

• All-purpose flour, for dredging and for sauce thickening.  I like to season my dredging flour with garlic powder, onion powder, a little salt and pepper.

• 6 tablespoons unsalted butter

• 5 tablespoons extra-virgin olive oil

• 1/3 cup fresh lemon juice

• 1/2 cup chicken stock

• 1/4 cup white wine

• 1/4 cup brined capers, removed from brine.  You may rinse them if you choose.  I don't.

• 1/3 cup fresh parsley, chopped (optional)

Serves 4.

Directions

Season the chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When the butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When the 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.

Into the pan add the lemon juice, wine, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Take 4 Tbs of the pan juice out and put in a small bowl. Add 1 Tbs of AP flour and make into a paste. Add the paste back to the pan sauce and stir till combined. Check the seasoning.  Pour sauce over chicken and garnish with parsley (optional).

Pasta Accompaniment:

1 lb. Low Carb Pasta (like Dreamfields), cooked al dente

½ stick butter

¼ cup white wine

¼ cup fresh basil, rough chopped

1 Tbs. minced garlic

¼ cup shredded parmesan cheese

The juice from a half of a lemon

Kosher salt and pepper to taste

Instructions:

Cook the pasta in salty water, drain and add to a skillet. Add all of the remaining ingredients, and serve with the chicken.

Collard Greens: Good to the last drop!

I didn't grow up on collard greens.  I'm not sure I had them until after 20.  But I've made up for lost time.  My sister went to a southern college, so she probably first encountered them there, in Virginia.  She would  tell me stories about the cafeteria ladies and their funny accents (probably hypocryitcal coming from a Bostonian).  They'd say, "Want some grits, baby?"  "Any sweet potatoes, honey".  Yes, I'd venture to say that it's a safe bet that she had her first collard greens there.

It was a northerner named John who introduced me to collard greens.  A sweet young man from Philadelphia.  He taught me how to blend the greens to add texture.  How to cook them slow to extract all the flavor.  How to manage the "pot liquor" (the greens juice) so it turns out rich and flavorful!!!!  Cooking collard greens is not about a recipe, it's a process.  And make sure you have plenty of time!!!! 

Ingredients:

8 bunches fresh collard greens, washed thoroughly, stems and leaf's spine removed
2 bunches fresh kale washed thoroughly, stems and leaf's spine removed
1 bunch mustard or turnip greens, washed thoroughly, stems removed
2 yellow onions, slivered
2 smoked turkey leg or wing (usually there are 2 to a package)
1/2 jar Vlasic mild pepper rings, drained
Water to reach 1/3 of the pot
Salt and Pepper (not too much until you can  really taste the product)
1 Tbs. Minced Garlic
Crushed red pepper flakes (optional)

Get a large stock pot, put the water, the onions the garlic and the turkey in the water, then pile the greens on top.  Add the pepper rings.  Bring to a boil, then reduce to a simmer.  Feel free to cook them overnight on a really low stovetop setting.  Cook until the collard greens and kale are tender, meat falls off the turkey bone and the pot liquor turns a brownish-green.  Salt and pepper to taste.  And don't be embarrassed when you pick up the bowl and drink the liquor.  This liquor is actually good for you!  That's where all the nutrients went!