For this months I was paired with Iron Stef, I love this event as you don't choose the blog yourself, so you will have to look to the blog which you are paired with and prepare something from their blog.
If you go to her blog you will see there are lot of yummy recipies, I decided on this Chicken Piccata as I had all the ingridients at home and I have been wanting to make something totally different with chicken.
I made it for lunch yestersay and I have to admit all of us loved it, actually we coudn't stop talking about how yummy it was.
I was really surprised how easy it was to make and I served with pasta with a light tomato sauce.
Last weekend the lake near to our place was frozen. Lake is only less than 2 minutes walk from our home.
Actually I didn't know it was frozen and when I saw all the people on the lake then only I knew it was frozen so Shyama, hubby and me went to the lake to have some fun, together with one of Shyama's friend.
It was like a small fair there was food stalls selling hot dogs and hot chocolate etc and you could rent the shoes for ice skating. Which i didn't do ( Shyama did) Even without ice skating I fell and have to tell i fell with a bang :-)
2-4 boneless, skinless chicken breast halves (1 1/2 pound total)
2 Tbsp grated Parmesan cheese
1/3 cup flour
Salt and pepper
4 Tbsp olive oil
4 Tbsp butter
1/2 cup chicken stock or dry white wine ( I used chicken stock)
3 Tbsp lemon juice
1/4 cup brined capers
1/4 cup fresh chopped parsley
Cut the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces. If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness.
Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.
Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.
Add the chicken stock (or white wine), lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in the remaining 2 tablespoons of butter. Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley.