Sunday Supper {Chicken Piccata & Balsamic Broccoli}

We are headed back to school tomorrow after another wonderful and relaxing Christmas break. I treasure the time with the boys at home and no real places to go or things we have to do. I love cooking a great meal and, in honor of heading back and reentering life as a functioning adult, I spent the afternoon in the kitchen. I received the Barefoot Contessa At Home cookbook for Christmas and was excited to dig in. Our menu consisted of chicken piccata, broccoli in a balsamic vinaigrette and mashed potatoes. Everything was divine and I will continue to make these dishes time and again!

Chicken Piccata

This felt both homey and fancy at the same time and everyone gobbled it up.

• 2 split (1 whole) boneless, skinless chicken breasts (about 1 lb)
• Kosher salt and freshly ground black pepper
• 1/2 cup all-purpose flour
• 1 extra-large egg
• 1/2 tablespoon water
• 3/4 cup seasoned dry bread crumbs
• Good olive oil
• 3 tablespoons unsalted butter, room temperature, divided
• 1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
• 1/2 cup dry white wine
• Sliced lemon, for serving
• Chopped fresh parsley, for serving

1. Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
2. Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
3. Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
4. Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
5. For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and capers and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

Note: I used eight small chicken (Springer Mountain Farms) breasts so that we would have enough for leftovers.

Broccolini and Balsamic Vinaigrette

I think this will be my new go-to veggie side. It was amazing!! I might try it with brussels sprouts next time.

• Kosher salt
• 4 bunches broccolini (1 1/2 pounds)
• 1/4 cup good olive oil
• 11/2 tablespoons balsamic vinegar
• 1/2 teaspoon Dijon mustard
• 1 teaspoon minced garlic
• 1/2 teaspoon freshly ground black pepper
• 1 lemon

1. In a large pot, bring 8 cups of water and 2 tablespoons salt to a boil. Remove and discard the bottom third of the broccolini stems. If some stems are very thick, cut them in half lengthwise.
2. Meanwhile, in a small bowl, whisk together the olive oil, balsamic vinegar, mustard, garlic, 1 1/2 teaspoons salt, and the pepper. When the water comes to a full boil, add the broccolini, return to a boil, and cook over high heat for 2 minutes, until the stalks are just tender. Drain well and place in a large bowl. Pour enough dressing over the broccolini to moisten and toss well. Splash with a generous squeeze of fresh lemon juice, sprinkle with salt, and serve warm or hot.

Note: Publix was out of broccolini and so slammed with people after the holiday that I just bought regular broccoli and called it a day. There was no way I was heading to another store! It was delicious!

For everyone headed back to the real world tomorrow, may the force be with you!

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