So this is my last post of 2017! It’s been a very eventful year for me, from my wife and I moving into our first house, to starting a new job, to starting this blog!It’s crazy but this will be the 112th blog post since I started it back in May. If you follow it, I’ve been trying to find the right formula of how many posts a week vs how many food or DIY posts I should do. As I have a full-time job, I will admit there are times I really don’t feel like writing, but I’ve truly enjoy doing this and plan on continuing to post.
I’ve told a few people, but two of the main reasons I started this blog were #1 – it was a great way for me to keep track of recipes I’ve made and then since forgotten about and #2 – have a random person (someone I don’t know) make something from this blog! I’m still shooting for goal #2 but maybe someone has made something and I’m just not aware!
Just for fun I decided to look at what the most popular posts were and to my surprise the most visited post was my parmesan zucchini chips that I posted backed in June. Not surprisingly, a close second was the farmhouse bed I made from Ana White’s site.
So after looking in the past, I figured this was the time to share the 2nd part of my favorite dish to make – chicken piccata. This comes directly from Giada De Laurentiis on the Food Network.
I’ve probably made this recipe more than anything else in my life as I just love the combination of butter, lemon and capers. One problem I’ve run into in the past few years is Lauren HATES capers. So when I make it, I have to make sure one caper doesn’t hit her plate. Although to me capers are what MAKE the dish!
Anyways I hope you give this a try sometime. Oh and you have to make the goat cheese risotto with it! Enjoy!
This sauteed chicken with a lemon butter sauce and capers is perfect for a weeknight.
In shallow medium bowl, add flour and mix in salt and pepper. Dredge chicken in flour and shake off excess.
In large skillet, melt 3 tbsp olive oil and 2 tbsp butter over medium-high heat. Add 2 pieces of chicken and cook for 3 minutes per side or when chicken is browned. Remove chicken and transfer to a place. Add 1 tbsp olive and 1 tbsp butter and repeat with remaining 2 pieces of chicken. Remove chicken to plate.
Add the lemon juice, chicken stock and capers to skillet. Bring to boil, scraping up brown bits. Reduce heat to medium-low and add chicken back to skillet and simmer for 5 minutes or until chicken is cooked through. Remove chicken from skillet. Add 1 tbsp butter to sauce. Pour sauce over chicken and enjoy!