Day 7: Chicken Piccata with Egg Noodles and Green Bean/Nut Sauté
Chicken again. This time it is done in the Italian piccata style of cooking, which roughly translates to “sliced, sautéed, and served in a sauce containing lemon, butter, and spices.” First I processed the chicken; pounding it 1/4 of an inch thick, flouring it, and then browning in butter and canola oil. They were then removed and scallions, garlic, onion where added to the pan in order to act as aromatics and for flavor. I then then deglazed with a sherry/lemon juice mixture and also added capers. Finally the chicken was reintroduced and allowed to finish cooking through. They were then plated and garnished with lemon slices and parsley.
The green beans were blanched and then dried. They were then sautéd in olive oil and garlic. Pecans were added to dry roast briefly. They were then served along with the chicken and egg noodles.
