I’m sending a big thank you to Lindsey of Noodle Nights and Muffin Mornings for spot-lighting Chicken Piccata as a Barefoot Bloggers March recipe. Never in a million years would I have tried this recipe on my own … I like all the ingredients … but have passed it over time and time again. Now maybe if it had been called something a bit more understandable like … lets say … “Lemon Chicken”, I might have been more receptive early on.
pic·cata (pi kät′ə, pē-)
designating a dish consisting of a thin, breaded and sautéed slice of veal, chicken, etc. with a sauce of lemon, white wine, and butter veal piccata, chicken piccata
I believe the word “piccata” may have been holding me back!
But no more …
I am convinced this would be an ideal main course when entertaining a larger crowd. The chicken could be prepared and held in the oven until it was time to make the sauce. It would certainly allow me to spend more time with my guests just prior to dinner, rather than being so consumed with a much more complicated menu choice. It plates up beautifully and just screams “I’ve been in the kitchen all day preparing this just for you”.
In the spirit of sharing with friends, like Ina often does, I chose to take a serving to a friend and get her opinion on my first Barefoot Bloggers cooking adventure. OK … it was actually my Mother whose taste buds I enlisted … but she promised to be totally unbiased and completely honest. Because she was not hungry at the time I delivered it, I was forced to wait 24 hours for her official comments!
Mom says, “It was delicious on the second day … even after having been reheated”.
… and as we all know … Mom’s never fib.