March 10, 2016

Chicken Piccata


We spent some time at Sandestin Resort in Miramar Beach, Florida in February, and we ate one evening at what is one of our favorite restaurants there, Ocean Club.  They have an Early Dining Menu, which is basically a buy one, get one.  The menu is limited, and you have to be there between 5 p.m. and 6 p.m.

We always go for the Early Dining Menu, and I always call ahead and make a reservation.

Their food is superb, and my favorite dish is the Chicken Picatta.

I decided to make it this week for supper, and it tasted great!  

Our test for something that is great:  is this good enough to serve to guests?  And this definitely is.

It is not difficult to make, and it is not expensive.  The only thing I wouldn't typically have on hand were the capers.


One thing we discovered while talking with other people staying in the area were the "Happy Hours", especially from people from Canada who had to deal with the fact that the exchange rate for their dollar to ours adds about 50 cents to each dollar they spend.

Besides this early dining menu, we went to happy hour at Flemings,  Cantina Laredo, and Tommy Bahamas.  

I will share my versions of my favorites from those restaurants in the near future.

I hope if you take the time to make this, is turns out to your satisfaction!!

Chicken Picatta
(for two)

2 boneless skinless chicken breasts
Salt and Pepper
All-purpose Flour
2 tablespoons of Butter
2 tablespoons of Olive Oil
2 cups of Chicken Broth
1 whole lemon
1/2 cup of Heavy Cream
1 small can of mushrooms, stems and pieces
1/2 jar of capers, drained
8 ounces of Angel Hair Pasta

Pound the chicken breasts until slightly flattened.  Salt and pepper to taste and dredge in flour.

Heat butter and oil in a large skillet over medium heat.  Fry chicken breasts until golden brown on both sides, about five minutes on each side.  Remove chicken breasts to a paper towel lined plate.  Pour in chicken broth and squeeze lemon juice into frying pan.  Whisk the sauce, scraping the bottom of the pan.  Salt and pepper to taste.  Cook the sauce until reduced by approximately half.  

Reduce heat to low and pour in cream.  Add mushrooms and capers.  Whisk together and cook until sauce thickens.

Cook angel hair pasta according to directions on the box.  I mixed the spaghetti into the skillet to soak up some sauce.  I plated the spaghetti first, placed a chicken breast on top of the spaghetti and spooned some mushrooms, capers, and a little sauce on top of the chicken breast.

Serve to family and friends!!
Google

No comments:

Post a Comment