Quick Chicken Piccata

Wednesday night dinners usually involve a last minute rush because dinner is served later than normal. Last night's main course included a simplified chicken piccata that took exactly 6 minutes to cook and best of all, it really is fit for company or a candlelight dinner.

There are more advanced versions of chicken piccata but this one merely involves butterflied chicken breasts coated in flour and fried in butter until golden brown with a sprinkle of lemon juice to make them delicious. Garnished with more lemon they're moist and tender - what could be easier than that?

 
We were into the color orange last night as you can see and served our chicken beside some roasted butternut squash as well as roasted Manchurian cauliflower that's loaded with Garam Masala, garlic and black pepper. Believe you me, it transports the lowly cauliflower into a realm all its own!

Quick Chicken Piccata (adapted from Gulfshore Delights, Junior League of Ft Myers)

2 chicken breast halves, skinned, boned and butter flied

Sea salt and coarse ground black pepper

4 tablespoons all purpose or instant blending flour (Wondra)

2 tablespoons unsalted butter

Juice of 1 lemon

Lemon slices for garnish

Season skinned, boned and butter flied chicken breasts with salt and pepper and coat with flour on both sides. Heat a large sauté pan over medium high heat and add butter. When butter stops foaming and starts to brown, add chicken and sauté until golden brown – about 3 minutes per side. During cooking sprinkle lemon juice on chicken breasts. Garnish with lemon slices. Serves 2 Download Quick Chicken Piccata

Roasted Manchurian Cauliflower (adapted from Cooking Light)

5-1/2 cups cauliflower florets (about 1 large head)

2 tablespoons Garam Masala

1/4 teaspoon sea salt

2 teaspoons vegetable oil

Cooking spray

1/2 teaspoon coarse ground black pepper

1 teaspoon vegetable oil

8 garlic cloves, minced

3/4 cup ketchup

1/2 teaspoon Sriracha

Preheat oven to 425. In a large bowl coat cauliflower florets with oil. Add Garam Masala and sea salt and toss well to combine. Remove to a casserole dish that has been well sprayed with cooking spray and bake for 20 minutes. Meanwhile heat a small sauté pan over medium heat and add vegetable oil. When oil is shimmering add black pepper and cook, stirring for 1 minute. Add garlic and sauté for 30 seconds, stirring constantly to prevent garlic from burning. Add ketchup and Sriracha  and cook until mixture is very thick – about 3 minutes.

After cauliflower has roasted to 20 minutes, remove from oven and place in a large bowl. Combine with garlic/ketchup sauce and toss well. Return to casserole dish and continue to roast for additional 20 minutes or until cauliflower is tender. Stir once during cooking. Makes 4 large servings. Download Roasted Manchurian Cauliflower

Comments

[Mary]

Both these dishes sound wonderful and I'm especially intrigued with the cauliflower. I love to find new ways to cook vegetables. This sounds terrific. I hope you have a great day. Blessings...Mary

[June]

Thanks Mary. The cauliflower is quite addictive!

[Nanan]

You are just the cauliflower goddess!!!!!! That meal looks divine! I am such a fan of chicken and citrus!

[June]

Thanks Lea. We sure enjoyed it though I could have chosen a green veg instead of the butternut squash and had a more photogenic pic, but the squash went well with the other flavors too. Oh well!

[Nanan]

Butternut squash is full of nutrients and anti-oxidents - as is the cauliflower and the spices (tumeric comes to mind immediately) - you get enough of the green things in the rest of the week - I wouldn't worry - and the photo makes me drool!!

[June]

Lea - you always know exactly what to say to make me feel less guilty! Thanks friend!

[Nanan]

I made the cauliflower today - except for the ketchup sauce, of course - darn pesky tomato allergy of mine and William's darn pesky dislike of picante... it was fabulous with the garam masala! I linked you on Facebook!!!!! hehehehe

[June]

Thanks Lea. So glad you enjoyed it and thank you mucho mucho for the facebook link!