DEBBIE'S CHICKEN PICCATA

Image via WikipediaThis is my take on chicken piccata. I make it in my electric skillet.. One of my son's favorite dishes.


Ingredients

1/2 lb mini penne .
1 1/2 lb boneless chicken breast pounded 1/4 inch thick
1/4 cup olive oil .
1/4 cup butter cut in pieces .
flour for dusting .
seasoning salt and pepper .
5 cloves garlic crushed .
1 15 oz can chicken broth .
1/2 cup white wine .
juice of 1/2 lemon .
1 tsp lemon zest .
1 tbsp capers .
1/4 cup fresh Italian parsley chopped
 Thin slices of lemon


How to make it

Cook penne in boiling salted water until al dente, drain and rinse in cool water
Combine seasoning salt and pepper with flour and dust the chicken
Heat electric skillet to 375
Heat olive oil in skillet until hot
Add chicken and brown well on both sides
Remove chicken from pan and keep warm,  add garlic  to pan and saute until fragrant
Deglaze skillet with white wine simmer until slightly reduced
Reduce heat to 350 add chicken broth , lemon juice, lemon zest, and  simmer on med-low for 10 minutes
Add cooked penne and simmer 5 more minutes until pasta absorbs some on the liquid
Add butter one piece at a time, stirring until combined with sauce
Add cooked chicken to reheat
Add capers and simmer 2 minutes
Serve chicken in bed of penne and top with chopped parsley and thin slices of lemon

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PASTA PUTTANESCA

Puttanesca alla Debbie

 There is a story about the creation of this dish. It was supposedly made by the "Ladies of the Evening" in Naples... some of the reasons given are:

1. It was offered cheaply to customers to entice them into the brothels.
2. It's quick to make so it could be cooked easily in between customers.
3. It could be made from ingredients that keep well, as prostitutes often didn't have the opportunity to visit the markets every day.
4. The intense aroma of the garlic, anchovies, and capers drew men by their noses to the brothels

 Whatever the reasons are this is a delicious dish! The aromas in your kitchen are those of a 5 star Italian restaurant... Our neighbor stopped by last night while I was making it wanting to know what it was that smelled so incredibly good... Make this one... you won't be disappointed!!!!!


Ingredients

1/2 lb penne pasta
1/4 cup olive oil 
4 cloves garlic chopped
5 anchovy fillets soaked in milk for 5 minutes,drained and patted dry
1 cup kalamata olives pitted and chopped
1 28 oz can San Marzano tomatoes crushed and undrained
1tbsp fresh Italian parsley,chopped 
1tbsp capers,rinsed and drained
How to make it

Boil penne in salted water until al dente, drain save a little cooking water
Heat olive oil in a large skillet saute garlic until fragrant
Add anchovies and saute until they dissolve
Add olives and tomatoes bring to a simmer,cook until slightly thickened about 20 minutes
Add cooked pasta and heat through
Add a little pasta water if it needs to loosen up a bit
Sprinkle with capers and chopped parsley and serve

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