Wednesday, August 22, 2012

Meal of the Day: Chicken Piccata

I was 9 years old when my youngest cousin was born.  He was another addition to the grandchildren on my Dad's side of the family that ended the streak of granddaughters.  I remember his birthday parties were a mixture of Italian catering and Filipino food.  This menu was stapled into my memory that it even transferred over to my daughter's birthday parties in the past years.  Anyway, I remember filling up my plate with chicken piccata all the time.  I don't know what it was about this dish- whether because my older cousins ate it or I was just curious about the sauce, I ate it all the time.  Now years down the road, my baby cousin just turned 17 and his birthday parties have ended a long time ago.  I haven't had any good chicken piccata since then.  I figured, why not make my own?  I've become a cooking fiend and love challenging myself to making different dishes.  Unfortunately I have no picture of how this dish turned out because 1. I swallowed my meal roughly 30 seconds after I finished cooking it and 2. I plainly forgot to take a picture.

2 skinless, boneless chicken breasts
1 egg
3 TBSP lemon juice, or 1 medium freshly squeezed lemon
1/4 cup all-purpose flour
1/8 TSP garlic powder
1/8 TSP cayenne powder
1/4 cup butter
2 TSP chicken bouillon powder
1/2 cup boiling water
1 bag egg noodles
1/2 onion, diced
2 stalks celery, diced real thin
2 garlic cloves, minced
1/2 cup sliced onions, cut into morsels

STEP 1: Remove any excess fat on the chicken breasts.  Cut each breasts into quarters, long-wise like chicken strips.

STEP 2: In a small bowl, beat egg and 1 TBSP of lemon juice.

STEP 3: In a shallow bowl or dish, mix together flour, garlic powder and cayenne powder.  Dip the chicken into the egg/lemon mixture then season in flour.

STEP 4: Melt butter in a pan.  Place the chicken into pan and cook on each side until brown.

STEP 5: Dissolve the bouillon in boiling water.  Pour remaining lemon juice into water.  Once blended, pour liquid into skillet.  Cover and let simmer for 20 minutes.  After 10 minutes, turn chicken over and add all vegetables into skillet.

STEP 6: Cook egg noodles as directed on bag.  Drain when done.

Serve noodles and chicken with vegetables and enjoy!

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