It amazes how often you post recipes just when I need one and it happened again this week. I’d bought some mushrooms for a dish that never got made and shortly after Bev mentioned we needed to use them, along came Kate over at A Spoonful Of Thyme with a recipe for a delicious looking Chicken Piccata.
I laid out a package of bone-in chicken breasts which I always have in the freezer for barbecuing and deboned them after thawing. I put the tenders aside and pounded the breasts down to a fairly even thickness. Then I just followed Kate’s recipe, which can be found at her site, along with a better photo, by clicking on the above link. We sided it with a simple salad and some steamed broccoli and cauliflower left from a veggie tray we’d had recently, plus some onion. After steaming, Bev mixed them with some Emeril’s Essence, garlic hot sauce, butter, and grated cheddar.
I thought the whole meal was delicious and will make the chicken dish again – one word of caution is that it was just right for me be could be too lemony for some folks. I’m not usually a fan of steamed veggies, but I really liked Bev’s doctoring job on these.
For this meal we used up the mushrooms and vegetables then sautéed the chicken tenders for breakfast the next morning with scrambled eggs, and used the bones to make broth for tomato soup the next evening, and finally gave the scraps to the dogs.
I’m not a hunter, but Bev had me take a picture of this feller who certainly is, as it sits atop her sedum surveying the situation.
All photos can be enlarged by clicking on them.
Have a great day and thanks for stopping by Almost Heaven South.
One year ago: Smoked Salmon Pizza Inspiration
Two years ago: A Great Day To BBQ