Chicken Piccata with Artichokes – Gluten Free substitute cornstarch for flour

Chicken Piccata with Artichokes – Gluten Free substitute cornstarch for flour

 

Love the flavor of this sauce dish is so simple and always brings a smile to my tummy.

Lyn loves artichokes and it something that I should but don’t prepare often enough.

We both saw the add and approached each other almost the same day. What do you think bout making…… well yesterday we did.

I adapted ever so slightly from their recipe and after dinner we decided that this was going to be one of the dishes, although gluten free, for our annual Russo Easter dinner 2017 at our house.

 

Ingredients:

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  • 2 boneless, skinless chicken breasts
  • About 1/2 cup (2 1/2 oz./75 g) all-purpose flour or cornstarch if making Gluten free
  • Kosher salt and freshly ground pepper
  • 3 Tbs. olive oil
  • 2 Tbs. unsalted butter, at room temperature
  • 2 garlic cloves, chopped
  • 1 jar (6 oz./185 g) artichoke hearts, rinsed, drained and quartered
  • 1 cup (8 fl. oz./250 ml) dry white wine
  • 1/2 cup (4 fl. oz./125 ml) low-sodium chicken broth
  • Juice of 1 lemon
  • 2 Tbs. capers, rinsed and drained
  • 1 Tbs. chopped fresh flat-leaf parsley
  • Zest from 1 lemon (I don’t think this is traditional but I like the added flavor)
  • Cornstarch solution to thicken sauce if needed.

 

 

Directions:

Butterfly the chicken breasts and cut them in half. Working with one chicken breast half at a time, place the chicken between 2 pieces of plastic wrap and, using a meat pounder or other heavy, flat object, gently pound to an even thickness of about 1/4 inch (6 mm).

Pour the flour onto a large plate and season it well with salt and pepper. Dredge the chicken in the seasoned flour, shaking off the excess. In a large fry pan over medium-high heat, warm 2 Tbs. of the olive oil until very hot but not smoking. Working in batches as needed to avoid crowding, add the chicken and cook, turning once, until golden brown on both sides and opaque throughout, about 4 minutes per side. Transfer to a plate and set aside.

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Return the pan to medium-high heat; do not wipe the pan clean. Melt 1 Tbs. of the butter with the remaining 1 Tbs. olive oil. Add the garlic and artichoke hearts and sauté just until the garlic is soft, about 1 minute. Stir in the wine, scraping up any browned bits on the bottom of the pan. Bring to a simmer and cook until the liquid is reduced by half, about 3 minutes. Stir in the broth, lemon juice and capers. Reduce the heat to medium, bring to a gentle simmer and whisk in the remaining 1 Tbs. butter. Cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes more. Stir in the parsley and lemon zest. Taste and adjust the seasoning.

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Return the chicken to the pan and turn to coat each piece with the sauce. Cook just until the chicken is warmed through, about 2 minutes. Serve immediately. Serves 6.

Adapted from Williams-Sonoma Chicken Night, by Kate McMillan (Weldon Owen, 2014)

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Quick Stuffed Turkey Breast

Quick Stuffed Turkey Breast

Had a boneless turkey breast in freezer and Lyn roasted some red peppers. So I butterflied the breast, stuffed with goat cheese, spinage, and the peppers. Rolled back up put the skin back in and with Lyn’s help secured with twine. Roasted at 400 for about 45 minutes then let rest.


Tri Tip Roast

Just about a 3 lbs roast, which is a first for me up to now only able to find small steaks. Read today that in East butchers usually use the cut to make steak tips. 

Anyway rubbed the meat with  salt, pepper and diced smoked garlic, wrapped in plastic in frig for about 7 hours. 

Heated grill to hot about 15 minutes, rubbed with olive seared each side about 8 minutes then turned heat to one side with meat on cool side with cover down bring to about 350 or medium and roast for about 35-40 minutes. Loosely cover with tin foil and rest for 15-20 minutes. Sliced against grain which is tough since the grain goes 2 ways so I cut along the different grains first.

Came out very very tasty and tender. Served with avacado salsa and roasted potatoes.