Recipe Review : Chicken Piccatta from Home Cooking with Trisha Yearwood
My life is ever changing yet some things are constant. What remains the same for me is the love for family and expressing my love for them. Acts of service is definitely my love language. I get ultimate satisfaction by helping my husband on a project or cooking Amira a really great comforting meal. It shows that I value offering my time and laboring in love in exchange for their love. And, I always get it back in return. Recently, Amira went on a school chorus field trip to Nashville. My little punkin bought Home Cooking with Trisha Yearwood for her mommy while shopping in the gift shop of County Music Hall of Fame. While reading the introduction of the cookbook, it made me realize the importance of cooking at home and sharing memories with those you love. So I decided to give one of the recipes a try but also to begin sharing more of the meals I cook at home via other’s recipes. This is the beginning of food blogger/cookbook reviews that I will share with you all too. Here we go, Chicken Piccatta by Trisha Yearwood.
I decided to make the Chicken Piccatta recipe first because honestly I’ve never tasted Chicken Piccatta. I’m always up for trying something new. Going in, I had no idea how the dish would taste. After reading through the ingredients one being white wine vinegar, I assumed it would be a balance of acidity, poultry, and a creamy sauce. The time to cook really excited me though. Time is really tight around the house right now with a newborn. However, it’s still equally important to prioritize cooking at home. I don’t want to slave over a stuff and dishes either. So, finding recipes with minimal ingredients and time will always win me over. The ingredient list consisted of maybe 12 ingredients, half of them toppings or condiments.
Chicken piccata is nothing more than chicken breast cutlets, dredged in flour, browned, with a butter sauce, lemon juice, capers, and either stock or white wine. Trisha Yearwood’s recipe had both chicken stock and white wine. The dish was very easy to make and pretty forthcoming. Simple steps of dredging the chicken in eggs first followed by flour then cooking for 4 minutes on each side. Next step was preparing the butter sauce and cooking the capers in the chicken stock. DONE! She suggested a few changes if some aspect of the recipe wasn’t your thing. For example, capers not your thing, you could substitute for green peas. Too tangy, switch out the vinegar for just white wine. I loved that! Often times when cooking from a cookbook, I get a little weary of not having an option to substitute ingredients that I may not be able to find or like.
I served the chicken piccatta with a bag of steamed frozen vegetables. Remember, we don’t have much time with a little one. It was a hit! My husband felt like he was dining in a restaurant. The dish was light and relatively healthy. The creamy butter sauce paired with the capers was a delight. Amira wasn’t a taste tester. Even though she purchased the cookbook, she didn’t try it. She’s still a picky eater who doesn’t want any sauce on her chicken. I will surely add this dish into my weekly rotations every now and then. I’m also looking forward to cooking many more of Trisha’s recipes. They all seem very approachable which I love.