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Posts Tagged ‘chicken piccata’

After a slow (thanks to Jacob) and cold (thanks to Chad) 15 mile ride, we hunkered down and decided on Italian for tonight’s meal. The result of our decision was a sort of conglomeration of dishes mixing spicy italian sausage with penne pasta and then adding chicken piccata to the mix. We served the double main courses with a caesar salad on the side. For dessert we baked an apple cinnamon caramel crumble. For this, we simply took a store-bought box of ready-to-make apple crumble, added a can of apples in caramel sauce, and cut up one granny smith apple.

We hope you enjoy Italian night here at Leaven. Cheers!

IMG_1688Spicy Italian Sausage with Penne Pasta

Penne pasta, amount depends on how many you are serving
3-4 spicy italian sausages, we used Johnsonville Andouille
1 cup chopped sweet onion
2 cloves garlic, or 2-3 tablespoons minced garlic to taste
1 can fire-roasted diced tomatoes
2-3 roma tomatoes, diced
3 cups broccoli florets
1/2 cup shredded cheese mix (ours consisted of Asiago, Romano, and Parmesan)
Dried oregano, to taste
Salt and pepper, to taste

Cooking Directions

  • Cook pasta according to package directions; drain. Return to pot to keep warm
  • Dice sausage, onion, and garlic and place into large skillet. Cook on medium high heat until sausage is well done, stirring frequently.
  • Once sausage mixture is cooked, drain fat. Then add tomatoes (canned and fresh) and broccoli. Cover, allowing to simmer, and cook until broccoli is tender.
  • To serve, place pasta on serving dish and top with sausage and vegetable mixture. Top with cheeses and serve hot.

IMG_1679Chicken Piccata

3-4 boneless skinless chicken breasts
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
2 teaspoons butter
2 gloves garlic chopped, or 2-3 tablespoons minced garlic
3/4 cup chicken broth
1-2 tablespoons fresh lemon juice
1 tablespoon fresh italian parsley
2 tablespoons drained capers

Cooking Directions

  • Combine flour, salt, and pepper in bowl. Reserve 1 tablespoon of this flour mixture for later
  • Coat chicken in flour mixture, shaking off excess
  • Heat oil and butter in large skillet over medium heat until butter is melted. Cook chicken 4-5 minutes per side or until no longer pink in center. Transfer to serving platter and cover with foil.
  • Add garlic to same skillet; cook and stir over medium heat for 1 minute. Add reserved flour mixture; cook and stir 1 minute. Add broth and lemon juice; cook 2 minutes, stirring frequently, until sauce thickens. Add chicken back to skillet and allow to cook on low for several minutes. Add capers and allow to cook for several additional minutes.
  • To serve, place chicken on penne pasta (or on rice or by itself); spoon sauce over gravy. Serve with parsley and lemon wedge.

And finally, for dessert, our apple cinnamon caramel crumble!
IMG_1699

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