Subj : Re: Chicken
To   : Ruth Haffly
From : Dave Drum
Date : Mon Dec 25 2023 06:17:00

-=> Ruth Haffly wrote to Dave Drum <=-

 RH> Sounds good; we're doing left over chicken soup since we had the
 RH> big meal earlier today.

 DD> I see that Humphrey's has "leg quarters" in a 10# bag for 49c/lb.
 DD> Time to start a fresh batch of chicken stock and pulled chicken.

 RH> Sounds good to me. I've got to get some breast halves--want to try
 RH> chicken picotta and don't have anything but leg/thigh quarters in the
 RH> freezer.

What is  "picotta"? Iss it a 'typo'? Or a mash-up between 'picante' &
'ricotta'? Or a fat-finger for 'picante'? 

86 that! It's very early Xmas morning. It's an "o" instead of an "a" in
'piccata' I do chicken picatta using dark meat. And leave out the little 
salt bombs (capers). Which used to get MLoo all excited.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Piccata
 Categories: Poultry, Citrus, Wine
      Yield: 2 Servings
 
      2    Chicken breast halves or
           - thighs; 4 to 6 oz each
           - boned, skinned
    1/3 c  Flour
      2 tb Grated Parmesan cheese
           Salt & pepper
      4 tb Butter
      4 tb Olive oil

MMMMM---------------------------SAUCE--------------------------------
      3 tb Lemon juice
      1    Lemon; sliced 1/4" thick
    1/2 c  Chicken stock
           +=OR=+
    1/2 c  Dry white wine
    1/4 c  Scallions; stems & bulbs *
           - chopped
           Light cream (opt)

MMMMM--------------------------GARNISH-------------------------------
    1/4 c  Chopped parsley
           Chopped Scallion tops (opt)
 
  * You can sub bottled capers for the scallions if you must
  have capers in your piccata. But they are not necessary.
  
  Skin and bone the breast halves. Butterfly them if extra
  thick. Pound to 1/4" - 1/3" thick (I use a heavy rolling
  pin and really lean into it).
  
  Mix the flour, S&P, and Parmesan well. Rinse the chicken
  breast halves under cold, running water. Dredge each half
  through the mixture until well coated.
  
  COOK THE CHOOK:
  
  Heat the olive oil and 2 TB butter in a large skillet on
  med-high heat. Add the floured chicken pieces. Brown well
  on each side, about 3 - 3 1/2 minutes per side. Remove
  from skillet and cover with aluminum foil. Keep warm in
  the oven while preparing the sauce.
  
  MAKE THE SAUCE:
  
  Deglaze the pan using white wine (or chicken stock) and
  lemon juice, add scallions and sliced lemon to the pan.
  Use a spatula to scrape up the browned bits. Reduce the
  sauce by half. w/hisk in the remaining 2 Tbsp of butter.
  
  Plate the chicken and serve with the sauce poured over
  the chicken. Sprinkle with parsley. Accompany with a
  side serve of pasta (dressed w/basil aioli?) or (real)
  rice.
  
  Serves 2
  
  MM Format by Dave Drum; 15 February 2008
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... A rotisserie is a really morbid Ferris wheel for chickens
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