School is almost back in session and I can honestly say that I have begun counting down the days. As much as I love the lazy mornings and the relaxed schedule, there’s something to be said for pushing the chicks out of the nest to fly on their own, even if it’s only for a few hours each day. This year my youngest, Drew, will officially begin his educational foray through preschool. He’s more than ready and so am I. After seven years of full time “momhood”, I will finally have a couple mornings to myself. Don’t get me wrong, I love to share moments with my kids, but I have to say that the thought of a doctor’s appointment without a child in tow is somewhat intriguing. The ideas are already beginning to form as to how I will spend this precious alone time. Blogging, of course, will take a chunk. With no boys left back at the house, I’m free to finally volunteer at my older children’s school. I suspect that the long lost art of exercise might also creep it’s way back into my life. Lord knows it needs to.
With summer winding down, I’m gearing up for the inevitable dinner time crunch that will soon return. Gone are the days of leisurely dinners and back are the rushed 30 minute meal times. So in the spirit of back to school, let’s whip up a 30 minute plate pleaser, shall we?
I have been wanting to try my hand at chicken piccata for some time now. Every time I see a picture of the dish floating somewhere across the internet, it gets my stomach grumbling. Chickenwise, there’s nothing quite like a perfectly breaded and cooked filet to get me running for my dinner plate in anxious anticipation. The Southwestern inspiration? Well, that’s just me craving a little bit of the west in my dish, which I have have to say happens more than I’d like to admit. Not that anyone has a problem with that mind you. Just sayin.
Begin your chicken piccata by flattening out a few choice chicken breasts, flouring them up, splashing a handful of choice spices over the top, and tossing them into a hot frying pan with a little oil.
Once they’re cooked through, pull them out and set to the side. Try not to nibble too much while you’re cooking the sauce.
Turn the heat down to low and into the same pan add some lime juice, white wine (be sure to pour yourself a glass to drink while cooking, it really aids in the mood of the chef), chicken broth, diced green chiles, and a few more spices for good measure.
Stir in a couple dollops of sour cream, a splash of heavy cream and a handful of chopped fresh cilantro. Season with salt and pepper and serve over rice or noodles.
Bring on the school time meal crunch. This mama’s ready to get back in the groove.
Southwestern Inspired Chicken Piccata
Total Time: 30 min
2 Tbsp Butter
2 Tbsp Olive Oil
1 Pd Chicken Breasts
Cumin, Garlic Powder, Salt, and Pepper for Sprinkling on Breasts
1/2 Cup Flour
1 Lime, juiced
1/4 Cup White Wine
1/4 Cup Chicken Broth
4 Oz. Can Diced Green Chiles
1/2 tsp Chili Powder
1/2 tsp Cumin
1/4 tsp Garlic Powder
1/2 tsp Onion Powder
1/4 Cup Sour Cream
1/4 Cup Heavy Cream
1 Bunch Cilantro, Chopped
Salt and Pepper, to Taste
Heat up the oil and butter in a large sauce pan on medium high heat.
Pound out your chicken breasts to between 1/4" and a 1/2" thick.
Sprinkle each breast on both sides with the cumin, garlic powder, salt and pepper.
Dredge the chicken with flour on both sides and place into heated pan.
Cook Chicken, flipping once, until juices run clear. Remove from pan.
Using pan juices, turn heat down to medium low and add in the lime juice, wine, chicken broth, chopped chilis and the spices.*
Stir in the sour cream and heavy cream. Add in the cilantro and season to your liking with salt and pepper.
Serve the chicken over rice or noodles with a few hearty spoonfuls of sauce over the top.
* If the pan juices have become burnt while cooking your chicken (brown is ok, black is not), replace the juices with a fresh 2 tbsp of both the oil and butter.