Great Chicken Piccata Dinner Recipe

Great Chicken Piccata Dinner Recipe

Shawna Coronado and Chef Ryan Hutmacher, “The Centered Chef”, prepare a healthy meal for four of Chicken Piccata with Potatoes and Green Beans for or less. Each meal in the Living Lean & Green cooking series is prepared utilizing fresh, sustainably grown, organic vegetables from Shawna’s front lawn vegetable garden.

In today’s difficult economy, one of the most challenging things to do is to feed our family good, nutritious, chemical-free food for a reasonable price. This need has inspired a video series called “Living Lean & Green; How To Cook Healthy For or Less”.

This series features Chef Ryan Hutmacher, The Centered Chef of Centered Chef Food Studios (http://www.centeredchef.com), cooking with me (Shawna Coronado – http://www.shawnacoronado.com) in my front lawn vegetable garden. Together, we are creating meals which cost a family of four or less to prepare and features organic vegetables I have grown myself.

Our goal is to show the everyday person that it is possible to grow your own vegetables sustainably, then use these vegetables to feed a family of four on the cheap utilizing Chef Ryan’ Hutmacher’s amazingly healthy recipes.

Sponsored by Aquascape Inc., this ten recipe video series shows vegetables watered with a rain-water cistern and grown at my home in the front lawn of a Chicagoland suburban community — something any family can do to help feed themselves in this down economic time.

Today’s recipe features green beans and onions I grew myself. Please link to instructions here on – HOW TO PLANT AN ONION – http://shawnacoronado.com/2010/05/how-to-plant-an-onion-2/
Additional how-to gardening information can be found on my website — http://www.shawnacoronado.com.

Chicken Piccata with Potatoes and Green Beans

2 large boneless, skinless, chicken breasts
1/2 oz flour
2 2/3 Tbs olive oil
1 Tbs garlic, smashed
3 fluid ounce wine, white
1/4 cup juice, lemon
1 tsp sugar
1/4 cup capers, rinsed
1/2 Tbs cornstarch
2 Tbs parsley, fresh, chopped

Potatoes

3 large potatoes, sliced thin (any variety, we chose Yukon from the garden)
1 red onion, sliced thin
1 tsp olive oil
salt and pepper to taste

Green Beans

1 lb green beans, cleaned
1/2 red onion, sliced thin
1 tsp olive oil
salt and papper to taste

1. Wrap first four ingredients in foil and bake or grill until tender.
2. Pound chicken until it is nice and even.
3. Season both sides of the chicken with salt and pepper. Dredge the chicken in the flour and brown the chicken on both sides in a hot pan with a small amount of the olive oil. Remove the chicken to a sheetpan and finish in the oven if necessary (chicken should reach 160 degrees).
3. Pour off any spent oil and return the pan to medium heat. Coat the pan with a little olive oil and add the garlic, stirring until fragrant and turning lightly golden. Deglaze the pan with the white wine and cook scraping up the crust. Stir in the lemon juice and sugar. If necessary, make a slurry with the cornstarch and a little water and add to the simmering sauce to thicken. Add the rinsed capers. Season the sauce and finish with the chopped parsley.
4. Return chicken to sauce pan and coat well with Piccata sauce, keep warm while next step finishes.
5. Place 1/2 a red onion in a hot skillet with olive oil. Add green beans. Saute until cooked.

Servings: 4 — cost is under

To learn more about rain water cisterns and rain exchange systems for your garden and lawn, please go to the sponsor for the “Living Lean & Green; How To Cook Healthy For or Less” video series, Aquascape Inc., at www.aquascapeinc.com. They have an amazing website filled with ideas to help you live more sustainably by collecting and utilizing rain water, particularly to water a garden.