Tag: Chicken

Recipe

Recipe: Bird’s Chicken Piccata

Suzanne StrengthLeave a comment

Aren’t babies the cutest?  This is the newest member of my family: my niece, Alessandra Susana…named after moi.  I am lucky enough to have my sister and her little family (and my parents!) live close enough to get together for dinners on Sunday evenings.  Isn’t that a blessing?  Every child should be able to know their family…even their crazy uncles who come out of nowhere and put their faces close to yours!!  Here is one of my mom’s favorite meals, she requests it when we get together for her birthday:

Bird’s Chicken Piccata

ingredients

  • 1/2 cup flour
  • 2 tablespoons garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 16 ounces boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup white wine
  • 1/2 cup fat-free chicken broth
  • 1/4 cup lemon juice
  • 2 tablespoons capers
  • 2 tablespoons fresh parsley, chopped
  • 1 lemon, cut into wedges

directions

  • 1

    Combine flour, garlic, salt, pepper, and paprika in a plastic grocery (or large ziplock) bag. Add chicken and shake to coat well. Set aside.

  • 2

    Heat butter and olive oil in a large skillet over med-high heat. Shake excess flour from chicken pieces and place in skillet and saute for about 5 minutes, until golden brown. Do not overcook. Remove chicken from pan, and set aside, covered to keep warm.

  • 3

    Remove all but 2 Tbsp of fat, retaining browned bits of breading. Stir wine and broth into pan drippings, deglazing the pan.

  • 4

    Add lemon juice, capers, and parsley. Return chicken to skillet, tossing to coat. Reduce heat to medium, and continue cooking until sauce thickens slightly and chicken is cooked thru. Serve immediately with fresh lemon wedges.

Recipe

Recipe: The Lady and Sons’ Chicken Fingers

Suzanne StrengthLeave a comment

Let me tell you something: These chicken fingers are the best I’ve ever made.  Ever.  I will admit to not making them often, but I know a good chicken finger when I bite into it, and this one fits the bill.  Yes, it’s Paula’s recipe.  No, it isn’t diet food.  Hush and eat a salad tomorrow.

ingredients

  • 16 chicken tenders or 4 boneless chicken breasts, cut into 4 equal strips
  • salt and pepper
  • 1 teaspoon garlic powder
  • 2 cups buttermilk
  • 3 cups self-rising flour
  • peanut oil or lard 3/4 cup mayonnaise
  • 3 tablespoons honey
  • 2 tablespoons prepared yellow mustard
  • 1 tablespoon lemon juice or 1 tablespoon juice form 1/2 a lemon
  • horseradish, to taste

directions

1. Sprinkle flour with salt, pepper and garlic powder. Stir to combine. Dredge chicken in flour, dip into buttermilk and back into flour.

2. Preheat oil to 350 degrees. Fry fingers in deep hot oil 5 to 7 minutes or until golden brown. Serve with honey mustard for dipping.

3. Honey mustard dressing:

Combine all remaining ingredients together except the lemon juice and stir well. Thin to pouring with lemon juice. Store in refrigerator.

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