My dearest Hubby has gone sea fishing this morning, so I get the house to myself for a while.
After a chilled morning watching cookery programmes and drinking coffee with the cats, I have decided to try a new recipe – Chicken Piccata, a lemony, cheesy chicken dish. I found this recipe of Pinterest. http://cafedelites.com/2016/03/28/creamy-lemon-parmesan-chicken-piccatta/
I start with finely grating 50g of Parmasan cheese, using 2 tablespoons of this, mix with 2 tablespoons of plain flour, seasoned with salt and pepper. Then take 2 large skinless, boneless chicken breasts, which I slice horizontally, so you have 4 decent steaks, and dust the chicken steaks with the flour and Parmasan mixture, shaking off the excess.
Next, gently heat a splash of olive oil and 2 tablespoons of butter in a frying pan or chefs pan, add the chicken breast and gently fry on each side till golden brown and cooked through – then set aside.
In the pan juices, add a minced large clove of garlic, and as the garlic oils release, add 300ml chicken stock and 120ml full fat milk or double cream. Bring to a rolling simmer and reduce by half, at this point add 40g of grated Parmasan, stir then add 2 tablespoons of capers and the juice of a lemon. If the sauce is a little wet, put a teaspoon of cornstarch into a table spoon of cold water, mix and add to the sauce, stirring till thickened, add the chicken breast and juices, cook till fully warmed through, then add some lemon slices and chopped parsley for decoration.
I am serving this with simple Cous Cous, just a cup of Cous Cous, a teaspoon of veg stock and 2 cups of boiling water, cover and leave to absorb, fluff up with a fork and serve – easy peasy