THE BUDGET GOURMET

Piccata di Pollo

pronounced: pea-KHA-tah dee POLL-oh
Chicken piccata with lemon-butter sauce and capers


Ingredients:

• 4 chicken breasts, pounded thin
• 1/2 cup flour seasoned with s & p
• 1/4 cup 0live oil
• 1/2 stick butter
• 1 cup dry white wine
• Juice of 1 lemon
• 3 tbsp capers
• Salt and fresh cracked pepper, to taste

Method:

1. Heat olive oil in a large skillet over medium-high heat.
2. Dust chicken with seasoned flour and shake off the excess.
3. Add scaloppine to the skillet, cooking until they're lightly golden on both sides.
4. Transfer scaloppine to a plate.
5. Deglaze pan drippings with wine and lemon and add capers.
6. When the sauce is reduced by half whisk in the butter.
7. Return chicken to skillet to coat with sauce and adjust seasonings.
8. Serve garnished with thin lemon slices.

Variations:

Make with veal, pork or turkey cutlets.
Make with tofu or tempeh.

Copyleft (2010) The Budget Gourmet

Chicken Curry Wraps with Cashews & Currants

Ingredients:

• 4 cups cooked chicken (or turkey) breast, shredded or chopped coarsely.
• 1 cup mayonnaise or more to taste
• 1 tbs curry powder or to taste
• 1/3 to 1/2 cup cashews
• 1/4 cup currants or raisins, 
• 1 bunch chopped scallions, green and all
• Salt and fresh cracked pepper to taste
• Flat bread, tortillas or lavash. 

Method:

1.Combine all ingredients.
2.Chill for at least one hour or more.
3.Add more mayonnaise if salad appears too dry.
4. Serve in a roll up sandwich (LTO optional) with extra curry mayo for dipping on the side.

Variations:

• Add diced apples, fresh grapes or dry cranberries.
• Add diced avocado, celery, hot or sweet diced pepper.
• Make roll-ups with lettuce leaves.
• Make tramezzinis (see picture below).
• Substitute part or all of the mayo with yogurt or sour cream.
• Cook whole chicken breast, thighs or tenders in skillet with a cup or more of chopped onions. Add 1 can unsweetened coconut milk, yogurt or sour cream. Reduce and add 1tbs. cornstarch diluted in a little water. Add rest of ingredients and simmer until thickened. Serve over brown or jasmine rice. For an alternate version substitute curry powder with Thai curry paste. Ginger, lemon-grass and basil can also be included for a more authentic Thai flavor.

Copyleft (2010) The Budget Gourmet