Chicken Piccata and Caper Sauce

chicken piccata

This isn’t really “piccata” because I didn’t bread the chicken, so maybe it is Diet Chicken Piccata??? ;-> I used boneless, skinless chicken thighs, Mexican scallions, mushrooms and red peppers to make the meat part of the meal.

Served with a Lemon Caper Sauce, beets, and Judie-A-Roni. I love the concept of Rice-A-Roni, the San Francisco Treat, but the spices are not to my liking, since it tastes mostly of just garlic and salt. So, I make my own, using about 3 ounces of fideo (a small pasta; like really short vermicelli or angel hair), and about half a cup of rice.

Brown them together in the fat of your choosing. I used ghee for the wonderful flavor. Add whatever seasonings you like, and the appropriate amount of water, and cook gently about twenty or so minutes, until the rice seems done. Let it sit, covered, for another ten minutes to even out the softness, and to let the herbs/spices mellow.

I used to shred beets and then quick cook them, but found an easier way. Just put them into a Crock-Pot for a few hours, then reheat at mealtime if the timing is a bit off. The beets don’t really care.

The sauce is just chicken broth, lemon, and capers, and whatever herbs you like. Then it is thickened with a slurry of water and cornstarch, and brought, briefly, back to the boil. If you like lemon as much as I do, just put in your desired amount, or until your hair stands on end and/or your eyes water – whichever comes first! ;->

About judilyn

RV'er, foody, caregiver, knowledge seeker
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3 Responses to Chicken Piccata and Caper Sauce

  1. sounds a refreshing accompanion for the picatta!


  2. Liz says:

    more like egyptian way of cooking rice with angel hair. The food looks delicious!


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