A Sneak Peak…

March 12, 2010 at 1:22 pm Leave a comment

Okay, okay, I know I said I was going to make you wait until the bathroom was all tiled before I did a show and tell… but the glass was installed for the shower and it brought tears to my eyes.  No really… seven years, and finally this:


The day the glass was installed in our shower. The tape on the corners has to stay on for a day so that the silicone dries.

That is all you are going to get to see until the bathroom is finito, I mean it this time! I will, however, give you a quick-and-easy-but-tastes-like-you-spent-hours-on-it recipe to tide you over.

Super Easy Chicken Piccata

Chicken Piccata with Pasta and Mushrooms (adapted to serve 2, plus leftovers)

My favourite part of this dish was the aroma from the garlic simmering in the white wine. For that reason, I left the recommended garlic portion of the recipe the same even though I scaled down the recipe to serve two. I also didn’t reduce the amount of sauce from the original recipe and I’m glad I trusted my instincts; the pasta really soaked it up. I used a 2008 Riesling from Angels Gate Winery. As far as white wine goes, and we don’t drink a lot of white wine, this is going to be my go to summer wine. It has a subtle hint of apples, it is light, and I think, going to be the perfect white wine to wind down on a Friday evening this summer.

  • ½ box whole-wheat, multigrain or kamut spaghetti
  • ¼ cup whole wheat pastry flour, divided
  • 2 cups reduced-sodium chicken broth (or your favourite homemade version)
  • ½ teaspoon salt, divided
  • ¼ teaspoon freshly ground pepper (or more depending on your taste)
  • 2 chicken cutlets (1 large chicken breast or 2 small)
  • 4 teaspoons extra-virgin olive oil, divided
  • 2 cups mushrooms, sliced (I used white button and crimini)
  • 1 medium-sized zucchini, thinly sliced
  • 3 to 4 large cloves garlic, minced
  • ½ cup white wine
  • 2 tablespoons lemon juice
  • ¼ cup chopped fresh parsley (next time I’m going to add a bit of fresh thyme too)
  • 2 tablespoons capers, rinsed
  • 2 teaspoons butter

Bring a large pot of water to a boil. Add pasta and cook until al dente. Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with ¼ teaspoon salt and pepper and dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate and keep warm.

Heat 1 teaspoon oil in the pan over medium-high heat. Add the zucchini and sauté until soft and lightly browned. Transfer to a plate and keep warm. Heat the remaining 1 teaspoon of oil in the same pan and add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Pause and enjoy the aroma. Stir in the reserved broth-flour mixture, lemon juice and the remaining ¼ teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes. Stir in parsley, capers, butter, and the reserved zucchini and mushrooms. Toss the pasta in the pan with the vegetables and sauce. Serve the pasta topped with the chicken.


Entry filed under: Bathroom, Recipes, Wine. Tags: , .

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