Brainy Gourmet

Brainy Gourmet
The Doctor is into Delicious!

Tuesday, April 7, 2015

Brainy Chicken Picata

Price per serving for two: $2.37

You will need to buy a package of boneless chicken breasts. I am usually able to get a nice portion for under 4 dollars. Now, if you don't have on hand a good pantry stock (see on the right margin of this blog) then go to the nearest store and stock up on butter and heavy cream, including chicken stock. If you have been an avid reader, you know my basic pantry list which not surprisingly is similar to chef Eric Damidot's... butter, heavy cream, garlic, onions, fresh herbs, wines, eggs, cheeses, Yukon gold potatoes and tomatoes. Again, that is the basic list which should every pantry/fridge should have on hand as in readily available to use; it is frugal and simple. As you may have read, I have added to that basic list which I call my expanded version to include: pasta, rice, vinegars, chicken/beef stock, olive oil and coconut oil.

Take from your pantry:
Butter
Heavy cream
Chicken stock
Jarred Green Olives
Dried Herb Seasonings
Red Pepper Flakes
Fresh Garlic
Onions
Salt

Start this dish by chopping your onion and garlic. Then take your best covered skillet melt in 3 tbs of olive oil and coconut oil.  Add the chopped onion and garlic. Turn the heat to med- high. Once the edges brown lay in your boneless chicken breasts cut into wide strips. Dash in your seasonings, salt (according to your dietary allowances and or on brand of olives you will be using) and pepper flakes. Sizzle both sides of the strips on high heat; add 1/4 cup of chicken stock and cover. Allow this to cook on med. for 5min. Uncover for a moment, turn up the heat to high to let the juices intensify. Then add 1/3 cup heavy cream and as  many diced green olives as you like. However, if they are a salty brand go easy; do a taste test. Cover and simmer on low for 8-10 min.

In the meantime, start a pot of water boiling (with a pinch of salt). This will be to cook a side of brown rice mixed with buckwheat groats. I like to use the boil in the bag method and nowadays you can even get this type in the organic section of your food mart. Once tender, remove and drain.

Take a large serving platter down for the Chicken Picata and arrange. Set the table and call in the guests.




Blessings~

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