Sunday dinner is one of my favorite traditions. My family always gathers for a fun filled family dinner, which is a great way to end the weekend and start the week. We love to cook and spend time together and I’ve carried that tradition to my Sunday’s with friends. Since the Golden Globes launch the start of awards season, I found it fitting to make a delicious meal for my viewing party.
On the menu…
- Italian salami
- Drunken goat cheese
- Manchego cheese
- Rock Creek crisps: Moroccan rosemary with raisin and cranberry multi-seed with Himalayan pink salt
- Chicken Piccata (recipe below)
- Garlic green beans
- Roasted redskin potatoes
- 4 skinless and boneless chicken breast cutlets
- Sea salt and freshly ground black pepper
- All-purpose flour, for dredging
- 6 tablespoons unsalted butter
- 5 tablespoons extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock
- 1/4 cup brined capers, rinsed
- 1/3 cup fresh parsley, chopped
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.