Piccata

I mean it is Piccata. If you don't like Piccata, please expect to be de-friended on facebook.

My favorite version is with salmon or shrimp - I never make chicken or veal unless I am cooking for someone who does not care for fish. I know, don't even get me started...This is also an easy dish for those couples who have a fish eater and a chicken lover as it is fairly easy to make both at once.

Chicken, Veal, Salmon or Shrimp Piccata

• Shallots (at least 2 big ones) - I use 5
• Garlic (to taste) - I use 5 cloves
• White Wine - I would probably use 1.5 cups and reduce
• Chicken Broth - half cup
• Butter - one to two tablespoons - to the Paula Deen's out there feel free to use more, always makes it better!
• Flour- a few fingerfuls (more means a thicker sauce, less means a thinner sauce)
• Fresh Lemon Juice - one lemon
• Capers - I will use a whole jar if you let me so do it to taste...
• Fresh Thyme
• White or Brown Rice (or pasta of choice if you prefer)
• Mushrooms (optional) - I use if I have but do not go out and buy them if I don't
• Spinach (optional) - I like to sneak veggies into everything so I like adding Spinach to it though it is not traditional
• Red Pepper Flakes (optional) - two teaspoons
• Parsely (optional) for garnish - I rarely use this

Coat chicken in flour, salt, pepper, cayenne (rice flour for gluten free diets) and then Brown the chicken on each side- remove. Another way to cook the chicken is to coat it with salt, pepper, thyme, and cayenne and brown well on each side - once it is sufficiently brown add to piccata pan. If using salmon, coat with salt, pepper, and thyme and then sear in a separate pan. I like to sear it and then pour the sauce over it as I like my salmon extremely rare. Shrimp can be sauteed in the sauce after a quick sear.

Pour oil into skillet (if you have garlic oil use it), let it heat then add shallots, flour, thyme, red pepper flakes, and garlic and saute until glassy - if using mushrooms saute halfway through this process, deglaze with white wine and reduce a bit, then add a little chicken broth and reduce more. Add the butter and lemon juice and return the chicken to the pan. Salt and pepper to taste and cook chicken until done (you can use whatever herbs on the chicken you like - I like to use thyme with this).Add spinach in in the last couple minutes and allow to wilt.

Once done pour the sauce over the rice, top with chicken and parsley if using and serve.

For the rice - I cook it in chicken broth - then add a dab of butter, salt, and capers and mix.

**Variation: Instead of Rice, cook linguine or fettucuine and toss with sauce, meat, capers, and add fresh torn arugala and parmesan cheese.

Variation: Stuff chicken with spinach, shallots and garlic. Or stuff with Proscuitto and a little bit of cheese. Proceed cooking as normal.