Weeknight Wondermeal: Chicken Piccata, Simple Pasta, and EVOO Roasted Asparagus


Lolita has to admit to recent failures in the kitchen. A tough turkey breast; a failed carbonara (including a re-cook!); and although I can’t remember the specifics, I recall 3 temper tantrums in the kitchen since I last blogged, which means I screwed the pooch on something else, too.  So tonight I decided to go super basic, and I whipped together this here chicken piccata, comingled with buttered pasta tubes and crisp-headed, silken bodied roasted asparagus spears.  Quick, heartwarming, and delicious.  Looks like maybe Lolita’s got her mojo back.

Chicken Piccata, Simple Pasta, and EVOO Roasted Asparagus

3/4 lb boneless, skinless chicken breasts
1 stick butter, divided
4 tbs flour
1/2 package pasta (these are super-long tubes of macaroni)
1 lemon
2 tbs salted capers, rinsed
1/4 cup white wine
parmigiano reggiano cheese
EVOO
1 lb fresh asparagus stalks
1/2 cup chopped parsley
1/2 cup minced scallions
sea salt, cracked black pepper

I love asparagus.  I don’t love it’s resultant smell – but when I see perfectly erect, richly green, thin and supple stalks of fresh spears, I can’t help myself.

I snap off their woody ends, then flay the tough flesh from their roots.

I toss these very simply in EVOO, spread them out over a baking sheet, and sprinkle them with sea salt and cracked black pepper.  Into a 350°F oven they go, for about 20 minutes.

I spent 49¢ more per pound at Whole Foods to get “chicken cutlets”, when I should have just purchased the breasts themselves – considering how poorly butterflied these babies were.  No matter, I carved them into 4 roughly equal tenderloins…

… spread them flat on the counter within a large plastic bag…

… then pounded them all flat, in a cross-hatch pattern, with my sharpening steel.  I have a wooden mallet, but I always reach for my steel for some reason.  And it always tenderizes the hell out of my meat.

I get my largest, non-stick pan all nice and hot on the stovetop, where I melt a pat of butter and swirl of EVOO together until they foam.

I quickly, but thoroughly, dredge my chicken pieces in flour…

... then lay them gently in the pan, making sure not to crowd them together.

They’re like little pink and tan islands in the middle of a golden bubbling sea.

After about 5 minutes, or until there is a nice tan sear, I flip ‘em, cook ‘em for another 5 minutes, then move them to a plate tented with foil to keep warm.  Time to make the pan sauce.

A half cup of dry white wine, the juice of one lemon, 1/2 cup water, and high heat.

I bought this cute little jar of salted capers at the Salumeria in the North End, like, forever ago.  Two perfect tablespoons, which I rinse free of salt…

… before adding them — and a handful of chopped parsley, which I forgot to photograph (whoops!) — to the pan to simmer, flavor, and reduce with the sauce.

When the sauce has reduced, I swirl in a few tablespoons of butter before returning the chicken to the pan.  I let this simmer, flipping the chicken from time to time to coat with the sauce, for a couple minutes.

My asparagus spears have crispy little roasted heads and silky tender meaty stalks.  The chicken falls to pieces at the suggestion of my fork’s edge; its white juiciness is enrobed with satin lemon sauce, and offset by the salty buds of caper berries.  And served with some noodles tossed in butter, grated parmigiano reggiano, and chopped scallions for sopping.  After chucking several bad meals down the garbage chute, it was nice to whip this sweet supper together without even having to think about it, and in less than 30 minutes.  Lolita’s coming back… stay tuned!

About these ads

One thought on “Weeknight Wondermeal: Chicken Piccata, Simple Pasta, and EVOO Roasted Asparagus

  1. Beautiful, loved it, and a perfect picatta is really quite a skill. But there seems to be a problem with the web folks who run your site. When your open it up it jumps all around and you have to go chasing it right and left. I had the same issue with other sites from the same sponsor/provider/whatever it’s called. You need to talk to them; it’s annoying.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s