I love Chiken Picatta. Something about the richness of the butter with the tang of lemon and the bite of capers just makes this dish my all time favorite! Yum!
Good morning La Thing-
Here is my daughter's favorite chicken recipe from my cookbook "Bubbie's Secrets" (c) 2004. It's a real change of pace with the depth of flavor from the amaretto going well beyond the sweetness, and works very well with chicken. Hope you give it a try.
6 chicken breasts skinless and boneless
8 ounces canned mushrooms drained
1/2 cup red onion finely diced
1 Tbl. dried parsley
2 Tbl. olive oil
1/2 tsp. pepper
8 ounces Amaretto liqueur
Mix parsley, pepper and 1 Tbl. olive oil together and coat chicken. Let stand, covered and refrigerated for 1 hour.
In a small sauce pan, boil the amaretto to reduce by half to a syrup.
In a large frying pan, over medium heat, fry the onions and mushrooms in 1 Tbl. olive oil until lightly browned. Remove from pan with slotted spoon to reserve the oil. Fry chicken (or grill) until well browned - about 6-8 minutes a side.
Spoon the mushroom/onion mixture over the breasts and then pour the amaretto syrup over all.
Goes great with a vegetable pasta primavera.
Nutritional Information: (for a large serving)
Fat: 7 gm
Sodium: 318 mg
Fiber: 3 gm
Iron: 2 mg
Carbohydrate: 15 gm
Protein: 55 gm
Cholesterol: 136 mg
Calcium: 27 mg
Vitamin A: 100 IU
Vitamin C: 4 mg
% Calories from fat: 18%
% Calories from protein: 65%
% Calories from Carbohydrate: 17%
A hubber here, Peter Leeper has a series of recipes called Dad Can Cook. His salsa chicken in a crock pot is so easy - two ingredients and it wonderful. That is my favorite chicken dish at this time.
I like chicken parmesean when the weather is cool but for warmer weather my favorite is bbq beer can chicken...unbelievably moist and flavorful!
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