Ingredient: chopped parsley

Change it Up Piccata!

I am always looking for ways to change up a standard recipe, that I seem to make over and over. Especially this time of year, I am hearing lots of people that are switching over to a gluten-free lifestyle or trying to cut down on the “bad” carbs.

Chicken Piccata is one recipe I can always count on that my whole family will eat. Even my most picky eater just scrapes the capers off and is happy. So how can I make this a healthier dish to put on my dinner table? I came up with nuts, instead of breadcrumbs. When I use breadcrumbs, in anything, they are homemade and toasted with copious amounts of butter. I also try to infuse as much flavor into the breadcrumbs as possible and that means salt, too. By using the nuts, you get SO much more flavor and less salt with no butter.

In this recipe, I chose to use walnuts, but you can really use any nut.  I also, always, toast the nuts before I use them. It really enhances the flavor. Finally, remember that nuts do have a shelf life.  You should be able to smell when they have turned or are a little too old to use. Or you can just trust the date on the bag.

Sorry for no picture. I thought I had one from testing but didn’t. I promise to post one soon.

Enjoy!

Walnut Crusted Chicken Piccata
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Servings
2-4 people
Servings
2-4 people
Walnut Crusted Chicken Piccata
Print Recipe
Servings
2-4 people
Servings
2-4 people
Ingredients
Servings: people
Instructions
  1. Start by heating your pan on high heat with no oil in it.
  2. Pound chicken so that they are evenly thin (about 1/2"). Season with salt & pepper
  3. Pulse walnuts in processor to a coarse crumble. Place in a shallow bowl.
  4. Coat both sides of chicken with walnuts. Optional: you can brush the chicken with a dab of olive oil.
  5. Add olive oil to the pan and then add chicken. Cook for 2-3 minutes on each side. It should look golden and crispy. Remove to a plate and keep warm covered with foil.
  6. Remove pan from heat, until ready to make the sauce. Your walnut bits will burn if you aren't careful.
  7. Juice one of the lemons and slice the other for garnish.
  8. Return pan to a low-medium heat and add a little more olive oil. Scrape up the browned bits.
  9. Add the garlic then lemon juice, chicken broth, and capers, continuing to scrape the bottom of the pan. Make sure it isn't burning.
  10. The sauce should begin to bubble and thicken within 2-3 minutes.
  11. Pour sauce over chicken. Garnish with parsley and lemon slices. Serve immediately.
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Charred Cauliflower with Picada Sauce

Picada is like a pesto. Made with chocolate and almonds it is lovely on the palate!

Charred Cauliflower with Picada Sauce
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Charred Cauliflower with Picada Sauce
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Ingredients
Servings:
Instructions
  1. Heat oven broiler to high
  2. Toss florets with 2 T. olive oil, salt and pepper in a bowl Arrange in a single layer on a baking sheet. Broil, turning once, half way through, until charred and tender, about 15 minutes.
  3. Meanwhile, heat garlic and remaining oil in skillet an cook, over medium heat until golden, about 5 minutes. Be sure to watch and stir, so garlic doesn't burn. Transfer oil and garlic to a a medium bowl an let cool.
  4. Stir almonds, parsley, chocolate, sherry, salt and pepper into garlic oil. Toss with cauliflower while it is still hot. Garnish and serve immediately.
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