Do you trust your recipes - a Rant and a Recipe

Do you trust your recipes? – a Rant and a Recipe

September 24, 2012 at 9:01 am

From the Chicken Entrée Collection at emealsforyou.com

Chicken Piccata

We are heading back to NJ for our quarterly visit and once again I will be cooking the meals while there. As is our custom the dinners will be full blown dinner parties with anywhere from 8 to 14 people. I recently developed a severe sinus infection and one side effect is that my tastebuds are way off. While usually this wouldn’t be that big of a problem; I am one of those cooks who tastes and adjust everything while cooking. So when cooking for the group; consisting of a vegetarian, a gluten intolerant and us carnivores I will be cooking basically blindly. Thus the purpose of this post, do you trust your recipes enough to cook for a crowd, one that expects really good food, without tasting them before serving.

When choosing recipes for your family be sure to know where the recipe came from. Have you cooked recipes from this source before? Can you imagine the taste in your mind. Are the recipes consistently excellent?

Now on to the attached recipe. This is my mother-in-law’s favorite chicken dish; so it was not unexpected that it was on the request list for this trip. I make a ton of this and then leave some in the freezer for her to reheat down the line. I haven’t forgotten the gluten-free and vegetarian dishes either as I will be making an Asian steamed whole fish with veggies and rice. I will not be as comfortable with these as they are untried recipes and hopefully my tasting imagination will be up to the task.

Chicken Piccata

Recipe Summary

Complexity:

Easy

Serves:

4

Category:

• Chicken Entrée
• Meal:
• We’re Talking Chicken (Celebration Meal Plans)

4

medium

chicken breasts, boneless, skinless

4

Tb

rice flour

1

pinch

salt, kosher

2

Tb

oil, olive

1

Tb

lemon zest, finely chopped

2

oz

mushrooms, sliced

1

medium

lemon, juice of

1

15 oz can

chicken broth

1

Tb

cornstarch

1

pinch

salt and pepper to taste

Pound chicken breasts in zip-lock baggie to 1/2” thickness, add flour and salt, shake to coat. Heat oil in pan, brown chicken; add zest, mushrooms, and lemon juice. Cook for 3 minutes, add chicken broth, reserving 2 oz. Cook for about 7 minutes, until chicken is done. Add remaining chicken stock to corn starch, add to pan, stir. Salt and pepper to taste.

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Entry filed under: Dinners, Rants, Semi-Rants and Non-Rants. Tags: chicken, chicken piccata, cooking with recipes, gluten free, gluten free recipes., mushrooms, recipes, tasting, vegatarian, vegetarian meal.