Dinner Tonight
I thought it might be slightly more entertaining if I provided my recipes in more of a visual way. Tonight, we made Chicken Piccata with Fried Capers and Roasted Green Beans with Mushrooms courtesy of Kalyn’s Kitchen. She has a nifty little blog that does a monthly round-up of South Beach phase one recipes that has been invaluable to Matt and I. (Click on the recipe names to take you directly to the recipes!)
So, first I had to get a shot of my audience:
Next, I prepared our green beans and mushrooms. It was such a delight to have fresh mixed mushrooms and fresh green beans. We purchased them at a local Farmer’s Market and they were worth every penny.
Once our green beans were marinating, it was time to start preparing the ingredients for the chicken.
I pounded out chicken breasts:
And chopped parsley:
And used the microplane to “puree” the garlic:
Then I got the rest of the ingredients ready to go. Once the green beans and mushrooms were in the oven, I started cooking the chicken dish.
First, I fried the capers:
and then browned the chicken. This step can make or break your dish. You have to be patient, and really allow the chicken to form a crust. This is best done in a skillet that DOES NOT have a non-stick finish. This allows little browned bits to stick to the bottom of the pan, and thus, makes your sauce much better!
Now for the sauce making…
See that awesome caramel color? That’s what makes it delicious!!!
And now…the finished products:
This was by far the most scrumptious dinner we have had on Phase One! Matt and I made lots of yummy noises. The chicken was crispy and flavorful, and the roasting brought out a wonderful sweet flavor in the mushrooms and green beans.
Yum!
