Tuesday, February 26, 2013

Carnage du Jour - 23 Feb 2013

Chicken breasts. What to do with chicken breasts. Again.

Lemon chicken is pretty much always a winner ... aha! let's grab some artichoke hearts and capers and lemon ... chicken piccata sounds like a plan.

Oh. There are no artichokes. Ah, but there are fire roasted green chilis. Time for a modification.

Into a bit of cornmeal, I added the zest of a lemon and a teaspoon or so of minced garlic. That's going to become a crust, and some diced onion is needed as well.

One side of each breast got smeared with the lemon crusting, and into a pan of fairly hot canola oil they went. Once they were well browned on that side, and the crust wasn't going to stick to the pan, they got flipped, the onions added, and the juice of the zested lemon was squeezed in around the meat. A nice pour of Vermouth Bianco and a lid made for a nice, juicy piece of meat.

While the chicken finished, some chopped spinach was added to leftover rice as the side, and it all came together in a very tasty dish.

Give it a shot - it's not hard, and it's delicious.

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