I'm a creative chef, i'll start out with whatever I can find and see what I can create, my problem is I don't really remember what I mix in and out from time to time so when one meals a miss its fine but when I make something that people rave about I can't recall what makes it stand out. I can't say I make any one thing regularly that i'm known for tho.
Filet the chicken breast and flour it. In a HOT sauce pan with a little oil pan fry the floured chicken till golden brown. Then drain the oil. Add in the sauce pan white wine and reduce a bit then add capers sliced white onions, lemon and butter and let it cook for about 3-4 minutes. Serve with pasta on the side or OVER the pasta. I like it over penne pasta myself.
I ignore some of the traditional ingredients of a true chicken piccata, but if you like lemon you'll probably like this.
Depending on how much you like lemon, mix the jucie from 2-3 freshly squeezed lemons w/a TBsp of white cooking wine. I find chinese cooking wine goes well with this as the sweetness offsets some of the tartness from the lemon. Perfectly okay to add more wine - whatever you like.
In a shallow bowl or dish mix 1/2 cup of flour and and 1/4 cup of freshly grated parmesian cheese (fine). I love parmesian cheese so I often use 1/2 cup.
In a shallow bowl or dish lightly beat one egg. If you don't want the yolk, egg white works perfectly fine. Yolk makes the chicken somewhat more golden IMO.
I usually buy about 1 1/2 lbs. of thinly sliced chicken breasts and I will slice each breast in halves or thirds depending on size.
In a non-stick skillet heat some oil. I usually use canola as olive oil would give the dish an enitrely different flavor. At the very least pour in enough oil to coat the entire pan. I usually pour in enough so that about half the chicken breast is cooking in oil at medium high heat. Dredge each breast in the egg mixture, and then dredge in the flour/parm mix. Saute the chicken until golden brown on both sides. Remove chicken pieces onto a paper town to let any oil residue be absorbed. After cooking and removing all of the chicken drain the oil except for a tablespoon or less. Transfer chicken on to individual plates or a serving dish. While the pan is still hot, pour in lemon juice. My kids don't like capers, but if you do add them now. Vigorously stir the sauce and then pour over chicken. I do not simmer the chicken in the sauce because I like my chicken crisp as opposed to semi-soggy. Most dishes include chicken broth as part of the sauce and a lot less lemon. A good recipe site is www.allrecipes.com
I make a perfect pot of rice everytime. I cant stand eating anything over soggy, lumpy, sticky, undercooked, etc rice..
And believe me im seen some people who call themselves "cooks" make some pretty decent looking dishes that were ruined by the crappy cooked rice they served it over....
And believe me im seen some people who call themselves "cooks" make some pretty decent looking dishes that were ruined by the crappy cooked rice they served it over....
