Wednesday, June 30, 2010

Dinner Tonight: Chicken Piccata Parmesan

Yes, this was quite delicious.  And bonus, it looks kinda pretty too! Unlike Monday's dinner.  This was yet another of Rachael Ray's recipes, called Parmigiano-Reggiano-Crusted Chicken Piccata.  I butterflied two chicken breasts and made Aaron pound them to a quarter inch in thickness. (I realize I'm perfectly capable of pounding my own chicken, but for some reason I always make Aaron do this.  Somehow I've convinced myself that he enjoys it.)  Then I coated the chicken in flour, then egg, finally in a heaping pile of grated Parmesan cheese.  Is your mouth watering yet? Then the chicken is cooked in olive oil.

To make the sauce for the angel hair pasta, I sautéed olive oil, garlic, and lemon slices.  Then I added parsley and white wine.  Finally I added some chicken stock, then a bit of butter.  I tossed the pasta in the sauce, added more Parm (can there be too much?) plated it with the chicken, and voilà dinner was served!

5 comments:

  1. How about you just come over and make it for me? I say that a lot. HA. That looks sooooooo delish!

    ReplyDelete
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  3. you are so pretty , i am a business man,
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    jewelry
    , almost 0.1$/pcs--2.9$/pcs

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    contact us :Msn: natonato1985@gmail.com Email : natonato1985@gmail.com Custom service : 86-0797-8130441

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