Spin the shot glass, shoot the bottle
Rabbit, rabbit! ![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
spatch just hugged me, jubilantly saying, "Black Cat Kitchen strikes again!" In a victory for DIY or Dunning–Kruger, we looked at the two chicken breasts in our refrigerator and said, "We've got lemons. We've got capers. We've got chicken stock and olive oil and butter and flour and pepper and salt. We could make chicken piccata out of that."
Did we have any idea how to make chicken piccata except out of recipe books? Nope.
An hour and a half later, are we both slightly burned from kitchen fat splatters but really full of chicken piccata? Yep.
Autolycus, co-patron of Black Cat Kitchen, approves.
spatch just hugged me, jubilantly saying, "Black Cat Kitchen strikes again!" In a victory for DIY or Dunning–Kruger, we looked at the two chicken breasts in our refrigerator and said, "We've got lemons. We've got capers. We've got chicken stock and olive oil and butter and flour and pepper and salt. We could make chicken piccata out of that."Did we have any idea how to make chicken piccata except out of recipe books? Nope.
An hour and a half later, are we both slightly burned from kitchen fat splatters but really full of chicken piccata? Yep.
Autolycus, co-patron of Black Cat Kitchen, approves.
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It's not heavy, despite the flour-dredging and the pan-frying and the deglazing to make the sauce. I think it's the lemon and the capers that keep it from becoming so. Some recipes use white wine instead of chicken stock, but as I am prohibited alcohol for the time being, we used chicken stock.
Could I... make it with lime? I don't have a lemon.
I think so. An orange would be too sweet, but limes are astringent enough. We used the juice of two lemons for the sauce and sliced up another two to top off the chicken.