chicken piccata w/ grilled bread
hi friends, lovers + people probably related to me —
104 — what’s your summer vibe going to be? still working on mine — definitely going to be chessycore but not sure what else yet. has to to be multihyphenate of course
also apologies for the delay on this one it was a bit too nice to write & also the thought of staring at a screen after a couple of long work weeks was also too much to bear & speaking of the bear — the new promo advertisements look like 90s gap ads in a way that i quite literally adore.
pretending my kitchen is an italian restaurant pt. 1 — just kidding
again, i’ve procrastinated this part for dayz - so i’m keeping it short as a i now have a train to catch. make this for someone you care about, make this for yourself — it’s aggressively lemony, briny & bright. the perfect summer meal to drink too much wine with and romanticize your life
ingredients
boneless skinless chicken breasts (you want these to be the thin chicken cutlet kind, easy to pound them a bit thinner if you can’t find them)
flour
olive oil
butter — a generous amount (like 2 sticks)
garlic
capers
lemons — like 5 you should have a lil basketball team of lemons
herbs (rosemary, basil, oregano, etc.)
good bread
salt & pepper
chicken broth
white wine
steps
1st soften one stick of butter, add a splash of olive oil, 5/6 cloves of garlic either grated or finely chopped ( i kind of like to do a lil of both) and bunch of herbs — a mix of whatever you like sounds great. rosemary, basil, oregano, chives — amazing! dried is also fine, it’s not fresh but whatever. then you are going generously spread this all over your good bread & set aside — resist the urge to taste it. just kidding you should actually have some.
2nd season your chicken with salt & pepper, dredge in flour — once all the chicky’s have gone through that process in a skillet melt 4 tablespoons of butter and a lil olive oil — brown the chicken, add a lil more butter & a lil more olive oil as needed until all the chickys are nice & golden brown, cooked through & transferred to an oven safe dish.
3rd in that same pan add a couple of cloves of grated garlic, a splash of white wine, 1/2 cup of lemon juice & 1/2 a cup or so of chicken stock, a little more than half the jar of capers, a lil pepper, a lil salt — scrape up the tasty brown bits in the pan & let it all come to a boil, then reduce to a simmer, maybe add a lil more butter. while this is going on, zest a lemon or two and crisp up the remaining capers in a skillet. this is going to be for topping bc fancy. heat the oven to 250/300 — pour the sauce over the chicken & pop it in there to keep warm for a few minutes while you take the bread either out to grill in the backyard or the the grill pan in your kitchen if you’re me and live in an apartment
4th okay it’s dinner time! top the chicken with the crispy capers & lemon zest — serve with a pile of grilled bread & some ice cold glasses of rosé. like really ice cold like maybe put ice in them.
particularly good things i consumed recently
so many good things lately (memorial day bbqs, pizza @ bungalow, sunday night girls dinners, diversey wine tastings, friends getting engaged!, long(ish) runs, post beach volleyball chicky tenders & burritos, quick coffee dates, bagels & lunch softserve with the the best team, the nachos @ lonesome rose, reading books on the metra, lou’s & los w/ the fam, a twist freeze w/ oreos & sprinkles, tuesday night pitchers, virtual book club on the go & a potluck birthday party1)
so if you do anything this week maybe get the fried shrimp at second generation that tastes like KFC in the best way. perfectly peppery. or if you don’t want to do that maybe get the hand pulled noodles @ chef’s special — they are quite literally life-changing.
why is lisa says gah so good right now? i've bought two things in the last couple months — can you guess what?
okay as a third option on what you should eat this week — the breakfast sando @ allez cafe on western is particularly dope — pillowy bacon, egg & cheese w/ honey, ramp jalapeño aioli & a hasbrown on a soft bun
currently consuming
happy father’s day dad, thank you for being the best any job bob — are we having chicken parmesan, yes or yes? did we get chick fil chicken biscuits on saturday so he could have them today yes or yes? is he wearing a weekend shirt? of course.
as always,
mk
brought chips & salsa & guac as my contribution — gentle reminder that i’m available to bring them to most social events but also available for hire if you want to bring or need them for a party of your own