Chicken Piccata

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                            FOOD FUNNY
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Thanks to Anna Welander for sharing this with us:

Salad is Incompatible with Life

Yes, my waist is fifty inches -
Big for me because I'm short.
And yes, I like my cheddar cheese
When partnered with a vintage port.

Okay, okay, that double cream
Is always served with pud,
And cake and biscuits with my tea
Are just no bloody good

For my poor hardened arteries.
But see my point of view,
Please dear wifey if you please -
A Salad makes me spew!

I'd rather eat a bowl of air
Than crunch away on greens;
Drink water from the toilet bowl
Or nibble on my jeans!

But salad! Are you there?
You know it makes me snappy -
So let me fill my face with grub,
Stay fat, and die young happy!

- Mark R. Slaughter

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                            TODAY'S RECIPE
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Boneless, skinless chicken breast halves, also called chicken
cutlets, are one of the most versatile pieces of meat to be found
anywhere. Their tender meat and mild flavor make them an
excellent vehicle for all manner of sauces, including this rendition
of a classic Italian dish usually done with veal.

Chicken Piccata

4-6 skinless, boneless chicken breast halves (cutlets), trimmed of
excess fat and brined (optional)
Salt and freshly ground pepper to taste
All-purpose flour for dredging
2 Tbs (30 ml) vegetable oil
1 shallot, finely chopped
1 cup (250 ml) chicken stock
1/2 lemon, thinly sliced
1/4 cup (60 ml) lemon juice
3 Tbs (45 ml) capers, drained
3 Tbs (45 ml) chopped fresh parsley
3 Tbs (45 ml) cold butter, cut into small pieces

Season the chicken with salt and pepper (go easy on the salt
if you brined the chicken) and coat lightly with flour. Heat the oil
in a large, heavy skillet over high heat and saute the chicken
until browned on one side, 4 to 5 minutes. Turn with tongs and
cook until the meat feels firm when pressed, 4 to 5 minutes.
Transfer the chicken to a plate and place in a warm oven. In the
same skillet, saute the shallot in the remaining fat for about 30
seconds. Add the chicken stock and lemon slices and stir,
scraping the bottom of the pan to dissolve the "brown bits."
Simmer until the liquid is reduced by about 1/3, then add the
lemon juice, capers, and any juices that have accumulated in
the plate holding the chicken. Boil until reduced by about 1/3
again and remove from the heat. Stir in the parsley and butter
until the butter melts and the sauce thickens slightly. Spoon
the sauce over the chicken and serve immediately.
Serves 4 to 6.
Received on Tue Aug 31 23:19:15 2010