Chicken piccata

I was in the mood for chicken piccata tonight. I had the option of going heavy cream for the sauce or combining chicken broth and white wine and I went with the latter.

Did you know that this dish is not really Italian but actually Italian American? Who cares, I love it. If that is the case, it makes me proud to be an American. Probably invented in the 1930's by Sicilian immigrants.

I pounded my skinless breast filets between wax paper and dredged them in flour and seasoning. Gave them a nice sautée in olive oil and butter. [Note: Recipes say to go five minutes a side browning. Don't. They are thin. By the time it gets out of the sauce at the end it will be overcooked. Three minutes is fine.]

I removed the (perfectly browned breasts, if I may say so myself) from the skillet and added the tablespoon of capers, garlic, lemon juice, white wine, chicken broth and the zest of a lemon. Brought it to a boil.

Let everything simmer and reduce for about five minutes and added the chicken back to cook for a few more minutes and get up to heat.

Added chopped parsley and fresh parmesan.

Leslie loved it. 

We debated using the heavy cream but she wants to stay away from it for healthy reasons and it really wasn't missed.

Such a nice, easy meal.

Super tasty.

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I was just saying aloud to my wife that Le Creuset should give me free stuff, I do so much free advertising for them.

She had a better idea.

Kent Borsch, who worked for Le Creuset in college, should give me a few pieces from his huge collection that he honestly never uses. Probably locked away in the closet.

Top rate idea, let's go with that!

Kent used to get on my case for calling it a Dutch oven instead of the more proper French Oven. Oh, those French.

Lets start with the Signature Braiser. 

Any color is fine but I would honestly like to stay with the cerise or flame. 

Having said that, the new Riviera is kind of nice. 

Thank you.