Butter

10.03.

Chicken Piccata

My husband loves Chicken Piccata. He also loves ANYTHING with capers. I hadn’t fixed it in a little while and the other night, I happened to have everything on hand that was needed.

Well,

ALMOST everything. Usually, the recipe I do calls for white wine. Since I didn’t have any of that, I used chicken stock. All that meant was that it would be a good substitute for the wine and my children wouldn’t be walking around bumping into things. J/K

It is actually a really easy, fast meal.

All you need is a some lemons, capers (which taste like mini olives and can be found right next to them in the grocery store), butter, spaghetti noodles, chicken stock, chicken breast and a little flour.

I guess you could call it a ~~30 minute~~ 20 minute meal.

If you love lemons and olives, you will love this dish.

Recipe: Chicken Piccata

Ingredients:

-4 skinless and boneless thin cut chicken breasts

– Salt/Pepper for seasoning

– All-purpose flour, for dredging

– 3 Tablespoons unsalted butter

– 5 tablespoons extra-virgin olive oil

– 1/3 cup fresh lemon juice

– 1/2 cup chicken stock

– 1 small jar of brined capers, rinsed

– 1 lb. Thin Spaghetti Noodles

– lemon slices for garnish

Directions:

– Cook Thin Spaghetti Noodles according to package instructions.

– Salt/Pepper chicken breast and dredge in flour. Set aside.

– Meanwhile, heat olive oil in a large skillet over medium high heat.

– Cook chicken breast for 3 to 4 minutes on each side.

– Remove from pan and set aside.

– To the same pan, add lemon juice, chicken stock , and capers. Bring to a slow boil, scraping up any loose brown bits from chicken.

– Return chicken breast to pan and allow to simmer for 5 additional minutes.

– On a platter, layer spaghetti noodles.

– Remove chicken from sauce and layer on top of noodles.

– To the sauce, add butter and whisk until smooth.

– Throw in lemon slices and pour sauce over chicken.

Enjoy!

Tags: 20 Minute Meal, Butter, Capers, Chicken Breast, Chicken Piccata, Chicken Stock, Fast, Flour, Lemons, Recipe, Spaghetti, White Wine

09.20.

Sweet Tea Biscuits

My next entry for “Sweet Tea Week” is none other than a tribute to this sites namesake. Well part of it.

It’s no secret that I love biscuits. Hence, one of my previous blogpost about, you guessed it! Buttermilk Biscuits. Here is a link to it in case you missed it before: http://babiesandbiscuits.com/buttermilk-quick-biscuits#more-564 . I have already proclaimed this at the top of my lungs and will continue to FOR – E- VER! (Remember that part in the movie, “The Sandlot”? Where Squints tells the story and he says,”FOR-E-VER”!) ????? That is the kind of forever I mean.

Anyway, moving on…..

I wanted to do a biscuit, but REALLY wanted to incorporate Sweet Tea somehow. I decided to use Paula Deen’s Buttermilk Yeast Biscuits as a base and then I tweaked it.

SO! This is what I did:

I must say, they turned out pretty nice.