|Dining Area in "No Regrets" Beach House|
Food is always a huge part of our trip to Emerald Isle. This year, we were there for fewer days and ate out one night, so there were fewer home-cooked meals. The ones we did have were great, though. Will told me about a recipe he's made at home (my nephews are really good cooks!). It was for chicken piccata, and he used Giada DiLaurentis's recipe from The Food Network. He printed it out for me, and I had to improvise a bit because we didn't have everything the recipe called for, but what we did have created a truly delicious meal. We bought too many packages (!) of thin-sliced chicken cutlets (no need to pound) which were lightly dredged and sauteed in equal parts olive oil and butter. After they were removed from the pan, white wine (my addition) and lemon juice were added to create a sincerely delicious sauce. We had left-over shrimp scampi from the night before, which complimented the piccata beautifully.
|Giada's Chicken Piccata|
(photo from The Food Network)
Here's a link to Giada's recipe, which is absolutely fine so no need to reiterate, and this is how I improvised with the resources on hand:
- I didn't have straight up AP flour, and didn't want to buy a whole bag since we were there for such a short time, so instead I used Light Bisquick (purchased for the blueberry pancakes) with the additions of salt and pepper. (It worked out beautifully.)
- I dipped the chicken cutlets in a beaten egg/milk mixture before dredging in the Bisquick.
- After the first few chicken cutlets were cooked, I placed them on a foil-lined cookie sheet that had been given a quick spray of cooking oil, to keep warm at 250-degrees Farenheit until all the cutlets were done.
- My olive oil/butter got a little too brown after cooking all the cutlets, so I started fresh. I took about half that liquid, minus the browned bits, and put it in a fresh sautee pan, with a little more olive oil and butter, and then proceeded to add the wine (a few glugs, and not in the original recipe) and lemon juice to the new pan.
- I didn't have parsley, and no one cared!
- I served capers on the side, since some people are afraid of capers!
- All the cutlets were placed on a large serving platter and the sauce was poured over top. It was very saucy and sooooo delicious!
If you want a really delicious and somewhat simple chicken dish, and you love lemon anything like I do, try this!