As you can see, nevernothungry is getting some changes. It’s only mid blog makeover, but still, I hope you’re even a little bit as excited as I am. Special thanks to Hanna Bulger at good girl graphics for her creative eye and expertise!
You know what I love about Chicken Piccata? Everything! Lightly breaded, tender slices of chicken breasts in a delicious wine and lemon sauce with tart capers. Add a glass of Pinot Grigio and a side of whole wheat pasta and I’m heaven. (I ask myself everyday how I ended up a 30-year-old mother in the body of a college student…. scroll to the bottom of the page for more boring stuff about me)
What’s awesome about this piccata recipe is that you can easily substitute the chicken for virtually any other protein. Shrimp or mahi-mahi are equally delicious and compliment the piccata sauce well. Buying frozen fish is cheapest (Trader Joe’s has exceptionally low prices) but make sure the fish is fully defrosted before cooking. A side note on capers: For those of you who haven’t had capers before, they’re basically a combo of olives and pickles in the form of tiny, juicy balls. They add a nice salty taste to the sauce.
Makes 4 Servings
- 1 tablespoon olive oil - one quart extra virgin olive oil runs about $5 at most grocery stores and will last you a long time
- 1/4 cup whole wheat flour- a 4 pound bag costs about $2-3 and will last you a long time
- 1/4 cup whole wheat bread crumbs - $2 for 15 oz.
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound boneless, skinless chicken breasts - about $3-5 or $5-7 for organic chicken
- 1/2 cup low sodium chicken or vegetable stock - $1.50 for a standard sized 28 oz carton
- 1/4 cup white wine - a cheap $3 bottle works fine
- 1 large lemon - about $1
- 3 tablespoons capers - about $3 a jar
Approximate cost: $7.50, which makes 4 servings at $1.87 each
Approximate cooking time: 20 minutes
Preheat oven to 300. Heat oil in a skillet over medium-high heat. In a shallow bowl, combine flour, bread crumbs, salt and pepper. Cut chicken lengthwise into strips, approximately 1-2 inches wide. Coat both sides of chicken in flour/bread crumb mixture. If mixture does not adhere well, add a little lemon juice to the chicken before coating.
Cook chicken in pan, five minutes on each side until coating is crispy and chicken is white through the center. Place skillet in oven.
In a separate sauce pan, heat stock and wine over high heat. Cut lemon into thin slices and add to simmering sauce. Add capers and let boil for about 5 minutes. If thicker sauce is desired, stir in whole wheat flour until consistency is reached.
Remove chicken from oven and combine with sauce. Serve hot!
Enough about piccata, more about me! I’ve been doing a lot of stalking lately. Stalking blogs. Food and fashion mostly, like these ones:
http://www.mystylepill.com/ – (give me this girl’s wardrobe!!!)
AND lots and lots of friends’ blogs for study abroad. So jealous of all you guys bopping around Europe and South America! To think it was almost exactly one year ago I left for Spain.
At least I’m still getting a little travel in… I’ve just returned from an amazing weekend in southern Florida. My friend and I took a spontaneous road trip to watch the Wellington Winter Equestrian Festival (WEF). WEF is basically a giant horse show that attracts the most elite, and often international, riders. I was in equestrian heaven! Every horse/rider combination I’ve ever been in admiration of since I can remember was there. And I got to stalk them in the flesh! Although 24 hours of my weekend was spent in a car driving from Charleston to Wellington and back, the few hours of 85 degree Florida sunshine I was able to enjoy were absolutely perfect. Undoubtedly the best part of the weekend was eating real French crepes (banana and nutella) and watching the big eq! Amazing!
AND LAST BUT NOT LEAST, a special request to my adored readers. If you have a Pinterest, Twitter, Facebook, a blog, whatever would you PLEASE help me spread the word of nevernothungry.com by posting the site on one of your pages? Thank you, thank you, thank you