Saturday, July 16, 2011

Chicken Piccata

I am very excited! 
Today is the first of what I hope will be many reader-submitted recipe posts.

Recently, I asked all of you lovely Country Cook readers to 
submit your favorite family recipes.

You and your recipe will be the star of your own post right here on The Country Cook.

The first e-mail I received was from Sarah Stanley from Canal Winchester, OH.
Well color me pink and call me a pig because I squealed with excitement to 
receive our first recipe submission.

I hope y'all will give a warm welcome to Sarah. 

And don't forget, if you'd like to share one of your favorite recipes, click HERE for details.
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Hello, my name is Sarah Stanley and I'm from Canal Winchester, OH. I'm a huge (but picky) foodie. I have a very energetic 4 year old the keeps me on my toes at all times and a sweet baby girl that is up in heaven.
Sarah with her husband, John and son, Jakhob.
My hubby had been watching an episode of Every Day Italian and saw Giada make Chicken Piccata. He wanted to try the recipe but knew my picky taste buds would require some alterations. He made it for me and I fell in love with it. I must say though that this was the only time my hubby made this dish. I however make it at least once a month. My bff and her girls even love the recipe. Below is our altered version of the recipe. I like to serve this with salad, broccoli au gratin rice a roni, and some good crusty bread to soak up the juice. 
I hope you enjoy.
(Picture courtesy of Food.com, Sarah's version does not include capers)

Chicken Piccata

Ingredients:
1 to 1 1/2 pounds chicken tenders
Sea salt
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock

Directions
Season chicken with salt and then 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 butter and oil start to sizzle, add half of the chicken and cook for 2-3 minutes. When chicken is browned, flip and cook other side for 2-3 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 remaining 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 and stock. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. 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. Pour sauce over chicken.
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I just want to say a BIG thank you to Sarah for being the first brave soul to do this.
This is a great recipe and it comes together very quickly and it is very healthy!

Sarah wanted to dedicate her post to her husband, John. 
Sarah says, "For thinking of me when he introduced it to our family."

As always, I want to thank everyone for their continued support of this blog.
 I read each and every comment you make on here or facebook and twitter.
You have been such a source of laughter, positivity and friendship - thank you!

I hope more of you will continue to submit your recipes to share.

Enjoy!


18 comments :

Kristy said...

Saw your link up and this looks delicious! So does that Puddin' Poke Cake! YUM!!!

Inside a British Mum's Kitchen said...

I will be sending in a recipe! This chicken looks and sounds a dream. Delicious!
Mary

Becky said...

Sarah,
This chicken Picata recipe looks like a winner, easy to make and great flavors. I'll be making this soon.

Brandie,
Such a great idea having readers sharing their recipes!

Ang said...

I love chicken Piccata! It's so lemony, and the perfect light dish. Great post!

purabi naha said...

I rally love this recipe and the way sarah has made it is awesome! Loved reading the post!!
Brandie, really great to let your readers share some space with you on your blog! Good spirit!!

Six Sisters said...

Yum! This looks so tasty! We would love for you to come share this at our "Strut Your Stuff Saturday" link party! http://sixsistersstuff.blogspot.com/2011/07/strut-your-stuff-saturday-week-2.html

Love,
The Sisters @ sixsistersstuff.blogspot.com

Tina @flourtrader said...

Cool idea of getting readers to submit. I am sure you will get quite a number of them, since everybody has to eat. The first one here is fantastic-I look forward to the next!

Erin said...

Yum! This chicken looks moist and delicious! I love chicken piccata - so simple, but so good!

gail smith said...

Yummy . Can't wait to try it!

The Cannary's said...

Oh, goodness - chicken piccata is one of my all time favorite dishes - love to serve it along with couscous!! And by the by, I made that pudding poke cake last week and it was a huge success! Thanks and keep 'em comin'!

Concetta said...

This was the perfect recipe to kick-off your new feature! I just love your blog and have been following for quite sometime. You are on my sidebar so I don't miss any of your delicious recipes!
<><
Concetta

Parsley Sage said...

Very cool concept :) Look forward to seeing more. Awesome piccata! Buzzed

Sandra said...

I love chicken piccata..amazing recipe and nice to meet you Sarah!
Brandie, one more fantastic guest post..I love it!!!

John Stanley said...

I love you, Sarah-Bear!

John

Lizzy said...

What yummy submission, Sarah! I love chicken piccata and need to try your version next :)

MrsJenB said...

I loooooove chicken piccata! One of my favorites!

Brandie, you stinker! I didn't know you were on Twitter. Well I'm stalking you...uh, following you...now. :)

The Country Cook said...

Thank you again to Sarah for sharing such a lovely recipe. And thank you all for your comments that are just so sweet. I'm sure Sarah has really enjoyed reading them. And thank you to John for introducing this recipe to his wife - so sweet!

Rosemary said...

Chicken piccata is indeed a classic that can't go out of style. Just love it, with or without capers. But definitely with lemon.