Wednesday, June 9, 2010

Day 152: Chicken Salad Piccata

Day 152.

Gaaahhh! So I've fallen behind. Again. Summer is so incredibly busy for us! We're on the go a lot, so I don't get to cook nearly as often as I like. I will be making an effort from here on out to do more home cooking!

I found this recipe for chicken salad piccata and thought it sounded nice and summery. It was!

Here's what you'll need.
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1 1/2 lbs. red potatoes
1/2 lb. green beans
1/4 cup plus 2 tablespoons olive oil
1 lemon
salt and pepper
1 egg
1/4 cup flour
1 lb. boneless, skinless chicken breasts
Parsley

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To begin, scrub and slice the potatoes into wedges.

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Add to a large pot of water and boil until fork-tender.

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Drain, and set aside.

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Snap the beans and cook until crisp tender.

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Meanwhile, place one chicken breast in between some plastic wrap.

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Using a heavy bottomed pan, pound the chicken to an even thickness.
Repeat with the rest of the chicken.

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Combine the flour, salt and pepper onto a small plate.

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Crack the egg into a bowl, and beat it.

Heat up the two tablespoons of oil in a large skillet.

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Dredge the chicken in the flour.

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Then the egg.

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Then the flour again.

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Place the chicken into the hot skillet.

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While the chicken is cooking, combine the 1/4 cup oil and zest of one lemon in the serving bowl.

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Add the juice of one lemon and some parsley.

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Whisk it all together.

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Add the potatoes and beans to the bowl.

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Toss well to coat.

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Once the chicken is cooked through, remove it to a cutting board.

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Slice the chicken into strips and place on top of the vegetables. Sprinkle with more parsley.

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