Friday night was spent with two of my high school girlfriends, Paula and Loriel. We drank chardonnay, listened to the 90′s music channel and looked through our high school yearbooks. Our 10 year reunion is in June (I still can’t believe how fast the time flew) so we spent the whole evening reminiscing and laughing. Here’s a picture of the three of us at Loriel’s wedding two summers ago!
Here’s a high school picture of us! Loriel is to my left (yes that’s me in the middle with all those curls LOL) and Paula is at the far left end.
In between all of this nostalgic fun, we whipped up quite the delicious dinner. When I say we I mean I cooked while Loriel squeezed the lemons and spent about 20 minutes digging the lemon seeds out of the juice she had collected, and Paula cleaned up behind me and tried to help cook but I kept bossing her and taking over. Then I listened to the girls go on about how bossy and Type A I am. Oh well, they sure liked the dinner
we I cooked.
Chicken Piccata was one of the first things I learned how to cook when I started playing around in the kitchen a couple of years ago. While it isn’t exactly the healthiest meal and I don’t eat it often, it is one of my go-to dishes when entertaining. It always turns out delicious and is so simple to make. It tastes much more complicated and gourmet than it actually is, which I love!
The asparagus is healthy and low calorie, so it makes a great side to this indulgent dinner.
I hope you enjoy it as much as we did! I suggest pairing the dish with a bottle of wine, some Mariah Carey and your oldest friends!
Chicken Piccata (Serves 4)
Adapted from Giada De Laurentiis
- 2 skinless and boneless chicken breasts, butterflied into 4 total pieces
- Sea salt, freshly ground black pepper, lemon pepper, garlic salt
- All-purpose flour, for dredging
- 6 tablespoons unsalted butter
- 5 tablespoons extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup chicken broth
- 1/4 cup white wine
- 1/4 cup brined capers
Season chicken with salt, pepper, lemon pepper and garlic salt.
Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil.
When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes.
When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.
Melt 2 more tablespoons butter and add another 2 tablespoons olive oil.
When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner.
Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, broth, wine and capers.
Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning.
Return all the chicken to the pan and simmer for 5 minutes.
Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously.
Pour sauce over chicken and serve with parmesan lemon asparagus. Recipe below.
Parmesan Lemon Asparagus (Serves 4)
Adaped from Ina Garten
- 1 bushel fresh asparagus (about 15-20)
- 1 tablespoons good olive oil
- salt, pepper, lemon pepper
- 1/2 cup freshly grated Parmesan
- 1 lemon
- Preheat the oven to 425 degrees F.
- Lay asparagus in a single layer on a baking sheet and drizzle with olive oil.
- Season with salt, pepper and lemon pepper. Toss to coat evenly.
- Roast for 15 to 20 minutes, until tender.
- Sprinkle with the Parmesan and return to the oven for another minute ro melt the cheese.
- Squeeze the juice of one lemon over the asparagus and serve.