Gabriella
Posted by

Mama’s Kitchen: Chicken Piccata, Roasted Rosemary Potatoes & Salad Shirazi


Mama's Kitchen - Chicken Piccata, Roasted Rosemary Potatoes & Salad Shirazi

Mama's Kitchen - Chicken Piccata, Roasted Rosemary Potatoes & Salad Shirazi

I love lemon. It’s my favorite citrus fruit and I love it on just about anything – I even eat them plain (thin slices, mind you). Lemon and chicken are a match made in heaven and that’s why this week’s recipe, Chicken Piccata, is a dish that I make almost once a week. This recipe is so quick, easy and delicious so it’s also great for entertaining. If you don’t like chicken (or even if you do) you can swap out chicken for fish. I’ve made the Piccata recipe with Tilapia instead of chicken and it’s equally delicious. Of course, every chicken dish needs some tasty sides so I went with rosemary roasted potatoes and salad Shirazi. All of these dishes are super simple and fast to prepare.

Chicken Piccata Ingredients (for 2 people)
¾ pound of chicken breast or breast tenders
1 large lemon, squeezed
¼ cup white wine
2-3 cloves of garlic, crushed
½ cup of chicken stock (if you’re using bouillion cubes or powdered stock and it’s already measured out to be diluted in 1 cup, you can still use the whole packet/cube in ½ cup water and it will just be more concentrated.
1 tsp of capers
1 tbsp of butter
Fresh mint or dill
Flour
Salt
Pepper

Mama's Kitchen - Chicken Piccata - Ingredients

Mama's Kitchen - Chicken Piccata - Ingredients

1. Prep the chicken, trim fat, rinse with salt & water.

2. If you are using a chicken breast, cut the breast into tenders. Pat the chicken dry with a paper towel.

Mama's Kitchen - Chicken Piccata - Prep the Chicken

Mama's Kitchen - Chicken Piccata - Prep the Chicken

3. Season both sides of the chicken with salt & pepper and coat with flour.

Mama's Kitchen - Chicken Piccata - Season the Chicken

Mama's Kitchen - Chicken Piccata - Season the Chicken

4. In a stainless steel pan, heat 1 tbsp of vegetable oil. When the oil is hot, add the chicken and pan fry the chicken (a stainless steel pan works best though non-stick is ok – just use less oil).

Mama's Kitchen - Chicken Piccata - Pan fry the chicken

Mama's Kitchen - Chicken Piccata - Pan fry the chicken

5. When the chicken is cooked through fully remove the chicken from the pan and set aside in a bowl.

Mama's Kitchen - Chicken Piccata - Set aside the Chicken

Mama's Kitchen - Chicken Piccata - Set aside the Chicken

6. Deglaze the frying pan with the garlic and white wine. It will steam up a lot, when the steam subsides, stir the garlic and wine and stir in all the bits that are stuck to the bottom of the pan. After about a minute, add the lemon juice, chicken stock and capers. Stir.

Mama's Kitchen - Chicken Piccata - Deglazing the pan & making the sauce

Mama's Kitchen - Chicken Piccata - Deglazing the pan & making the sauce

7. Add the chicken to the sauce and coat the chicken with the lemon sauce for about 2 minutes. Remove the chicken from the sauce and set aside.

Mama's Kitchen - Chicken Piccata - Basting the chicken

Mama's Kitchen - Chicken Piccata - Basting the chicken

8. Add the butter and mint (or dill) to the sauce. Stir it all together. When the butter is totally melted the sauce is ready.

Mama's Kitchen - Chicken Piccata - Finishing the sauce

Mama's Kitchen - Chicken Piccata - Finishing the sauce

9. Pour over the chicken and serve.

Mama's Kitchen - Chicken Piccata

Mama's Kitchen - Chicken Piccata

Rosemary Roasted Potatoes Ingredients

Potatoes
Fresh Rosemary
Olive Oil
Salt & Pepper

Mama's Kitchen - Roasted Rosemary Potatoes - Ingredients

Mama's Kitchen - Roasted Rosemary Potatoes - Ingredients

1. Pre-heat the oven to 400 degrees.

2. Wash the potatoes and cut up into bite-size pieces.

3. Coat the potatoes with olive oil, add fresh rosemary (you can use dried but it’s not nearly as tasty or fragrant) and salt & pepper.

Mama's Kitchen - Roasted Rosemary Potatoes - Season the potatoes

Mama's Kitchen - Roasted Rosemary Potatoes - Season the potatoes

4. Cover with foil and bake for about 30-40 minutes or until fork tender. Uncover and let the potatoes brown a bit.

Mama's Kitchen - Roasted Rosemary Potatoes - Check on the potatoes every 10 minutes and stir

Mama's Kitchen - Roasted Rosemary Potatoes - Check on the potatoes every 10 minutes and stir

5. When they are as golden as you like them, they’re ready!

Mama's Kitchen - Roasted Rosemary Potatoes

Mama's Kitchen - Roasted Rosemary Potatoes

Salad Shirazi Ingredients (serves 2 people)
2 Persian Cucumbers
2 Plum Tomatoes
1 Slice of white onion, chopped
1 Lime, squeezed
1 Tsp Olive Oil
Dill or Mint
Salt & Pepper

Mama's Kitchen - Salad Shirazi - Ingredients

Mama's Kitchen - Salad Shirazi - Ingredients

1. Rinse all the vegetables and cut up into bite size pieces. Rinse the herbs and finely chop.

Mama's Kitchen - Salad Shirazi - Chop all the vegetables & herbs

Mama's Kitchen - Salad Shirazi - Chop all the vegetables & herbs

2. Add olive oil, lime, salt & pepper.

3. Mix.

Mama's Kitchen - Salad Shirazi

Mama's Kitchen - Salad Shirazi

Buon Appetito!

Mama's Kitchen - Chicken Piccata, Roasted Rosemary Potatoes & Salad Shirazi

Mama's Kitchen - Chicken Piccata, Roasted Rosemary Potatoes & Salad Shirazi


Similar Posts:

3 Responses to “Mama’s Kitchen: Chicken Piccata, Roasted Rosemary Potatoes & Salad Shirazi”

  1. Mari Salinas says:

    Look’s good! I love lemon too but lime more:)

  2. Gee Gee says:

    You have no idea how much I love rosemary potatoes and a good Mediterranean salad! Looks soooo good.

  3. AndI'mSpent says:

    Yoooo i’m a single guy and I love these recipes. I need to add them to my arsenal. Thanks this looks extra good.

Trackbacks/Pingbacks


Facebook Twitter Flickr Flickr