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Chicken Piccata

Chicken Piccata

C

hicken Piccata is something I used to make a long time ago but for one reason or another, stopped in the past couple years. Never could figure out why. Maybe because it has butter and no mushrooms. That could be it.

I’ve been experimenting with some low-light photography as of late for the club at work. Our assignment the past week was “still life” and of course I abused my poetic license to interpret that more as “things that are still” as opposed to the more traditional sense (That and all the actual still life I shot sucked). I used the shot above and the one below as my examples. One tip I did pick up while doing the assignment was how to get some of the glare off of the food/chillies. The light source was in the upper left hand corner of the shot and was blowing out that section of the subject so I took a magazine (Car and Driver June 2011 in fact) and held it between the light source and the food. Worked wonders, no glare and didn’t really reduce the lighting that much.

ADI - Thai chillies
Thai Chillies

And one more picture that didn’t make the cut. More or less because I didn’t focus it right and was too lazy to zoom in the lcd to check. Oh well, I’ll figure it out next time =)

ADI - Poker chips
Poker chips

I’ll probably be posting the assignments for our club here every now and then. It keeps me on my toes and forces me to experiment and learn new techniques. And the club is very helpful, suggesting different things I’d normally never consider but after thinking about it, make sense. And they encouraged me to buy a shutter-release, probably one of the most useful pieces of equipment that I picked up so far. All for 5 bucks too, can’t imagine why I never got one! I also picked up Scott Kelby’s Digital Photography books, so far I’ve nearly finished book 1 and a lot of what I’ve read so far has stuck with me since. Now to just find more opportunities to apply all the new techniques =P

As for the photos, one day I’ll get a couple more tablecloths. It’s getting boring isn’t it?

Anyway, onto the important stuff…the food!

Chicken Piccata

Time : 20 minutes
Serves : 4

Ingredients:
- 1 whole boneless chicken breast
- 2/3 cup flour, for dredging
- 4 tbsp butter
- 4 tbsp extra virgin olive oil
- salt and pepper to taste
- 2 lemons, juiced
- 1/2 cup chicken broth
- Couple tbsp heavy cream
- 1/4 cup capers, rinsed
- handful of fresh Italian parsley, chopped fine
- 1 lb pasta (linguine, spaghetti, fettucini)

Method:
1. Cut chicken breast into two halves, then slice lengthwise to create 4 total fillets. Use a meat tenderizer to pound into 1/3 inch pieces.
2. Season chicken with some salt and pepper and then dredge in flour.
3. In a large frying pan (large enough to hold all 4 fillets later on), heat 2 tbsp olive oil and 1 tbsp butter over medium heat. Add in two of the fillets and cook on each side for about 2 minutes. Remove cooked fillets, add 2 tbsp olive oil, and another tbsp of butter and cook the other fillets. When finished, set all the chicken aside.
4. Add in the lemon juice and chicken broth. Stir well, making sure to scrape up the tasty bits stuck to the bottom of the pan. Add in the capers and bring to a boil. Taste and adjust salt/pepper accordingly.
5. In a separate stock pot, bring several quarts of water to a boil and add in some salt. Cook pasta according to boxed directions until al dente (or whatever firmness you like).
6. Return the chicken to the frying pan and simmer for another 5 minutes, turning occasionally. Remove the chicken once again.
7. Add the last of the butter to the sauce along with the heavy cream. Stir well.
8. Plate the chicken with a helping of pasta, pour sauce over top and garnish with some chopped fresh Italian parsley.

Chicken Piccata

Format

Chicken Piccata is something I used to make a long time ago but for one reason or another, stopped in the past couple years. Never could figure out why. Maybe because it has butter and no mushrooms. That could be it.
I’ve been experimenting with some low-light photography as of late for the club at work. Our assignment the past week was “still life” and of course I abused my poetic license to interpret that more as “things that are still” as opposed to the more traditional sense (That and all the actual still life I shot sucked). I used the shot above and the one below as my examples. One tip I did pick up while doing the assignment was how to get some of the glare off of the food/chillies. The light source was in the upper left hand corner of the shot and was blowing out that section of the subject so I took a magazine (Car and Driver June 2011 in fact) and held it between the light source and the food. Worked wonders, no glare and didn’t really reduce the lighting that much.

Thai Chillies
And one more picture that didn’t make the cut. More or less because I didn’t focus it right and was too lazy to zoom in the lcd to check. Oh well, I’ll figure it out next time =)

Poker chips
I’ll probably be posting the assignments for our club here every now and then. It keeps me on my toes and forces me to experiment and learn new techniques. And the club is very helpful, suggesting different things I’d normally never consider but after thinking about it, make sense. And they encouraged me to buy a shutter-release, probably one of the most useful pieces of equipment that I picked up so far. All for 5 bucks too, can’t imagine why I never got one! I also picked up Scott Kelby’s Digital Photography books, so far I’ve nearly finished book 1 and a lot of what I’ve read so far has stuck with me since. Now to just find more opportunities to apply all the new techniques =P
As for the photos, one day I’ll get a couple more tablecloths. It’s getting boring isn’t it?
Anyway, onto the important stuff…the food!
Chicken Piccata
Time : 20 minutes
Serves : 4
Ingredients:
- 1 whole boneless chicken breast
- 2/3 cup flour, for dredging
- 4 tbsp butter
- 4 tbsp extra virgin olive oil
- salt and pepper to taste
- 2 lemons, juiced
- 1/2 cup chicken broth
- Couple tbsp heavy cream
- 1/4 cup capers, rinsed
- handful of fresh Italian parsley, chopped fine
- 1 lb pasta (linguine, spaghetti, fettucini)
Method:
1. Cut chicken breast into two halves, then slice lengthwise to create 4 total fillets. Use a meat tenderizer to pound into 1/3 inch pieces.
2. Season chicken with some salt and pepper and then dredge in flour.
3. In a large frying pan (large enough to hold all 4 fillets later on), heat 2 tbsp olive oil and 1 tbsp butter over medium heat. Add in two of the fillets and cook on each side for about 2 minutes. Remove cooked fillets, add 2 tbsp olive oil, and another tbsp of butter and cook the other fillets. When finished, set all the chicken aside.
4. Add in the lemon juice and chicken broth. Stir well, making sure to scrape up the tasty bits stuck to the bottom of the pan. Add in the capers and bring to a boil. Taste and adjust salt/pepper accordingly.
5. In a separate stock pot, bring several quarts of water to a boil and add in some salt. Cook pasta according to boxed directions until al dente (or whatever firmness you like).
6. Return the chicken to the frying pan and simmer for another 5 minutes, turning occasionally. Remove the chicken once again.
7. Add the last of the butter to the sauce along with the heavy cream. Stir well.
8. Plate the chicken with a helping of pasta, pour sauce over top and garnish with some chopped fresh Italian parsley.
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2 Comments

  1. Dan says:

    I like it! Both the phood and the photo advice.

  2. noobcook says:

    The chicken looks really flavourful and the noodles must be delicious soaking up all that sauce =)

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