Garnish with Parmesan shavings and chopped parsley, then spoon over the sauce. Place a handful of arugula on each plate, some noodles and a chicken breast. Grate in some lemon zest and squeeze in some lemon juice. Cook it in the butter for a couple of minutes so that a few of the noodles get a little bit of a pan-fried texture to them. Throw in the cooked pasta, along with the parsley. To finish the noodles, melt the butter in a separate skillet over medium-high heat. Expect the sauce to have a real tang to it counter it with a little more broth and cream if it's too strong! Add the capers, then cook for a couple of minutes until the sauce thickens. Reduce the heat to low and whisk in the cream. Sprinkle in a little salt and pepper as it's cooking. Allow the sauce to cook and bubble and thicken until reduced by about half. Whisk the sauce, scraping the bottom of the skillet. Pour in the chicken broth and wine, and squeeze in the juice of the lemon. Remove the chicken to a plate.Īdd the garlic to the skillet and saute. Fry the chicken breasts until golden brown on both sides, about 3 minutes on each side fry them a little longer if the breasts are thicker, monitoring the oil/butter mixture to make sure it doesn't burn. Heat the butter and oil in a large skillet over medium heat. Drain and set aside.įor the chicken piccata: Sprinkle the chicken breasts with salt and pepper on both sides, then dredge in the flour. I hope to share a meal with my family soon, but for now, we're all discussing what dish we're going to make "together" next.For the buttery lemon noodles: Cook the pasta according to the package directions. In the end, my mom's still looked the best, after all these years. For the next 12 hours, my phone was lighting up with photos of their renditions of the delicious chicken dish. Given that my siblings, mom, and I live across so many time zones, none of us had dinner at the same time - but we did all share photos of our dishes in our WhatsApp group. Sharing the dish with my kids - who were quickly converted into caper lovers - made me feel a bit closer to the rest of my family. One of my sisters went with an arugula salad and the other chose pasta. I served the dish with roasted asparagus and mashed potatoes, but tons of other side dishes would pair well. If I were cooking on a tighter deadline, I'd probably juice the lemons myself instead of having my kids do it. My sisters and I shared pictures of our chicken with capers.Īll told, it took less than an hour to prepare the meal, including sides. We were given the task of preparing what is officially referred to as chicken piccata for our own families. She sent us all a link to the recipe on Food Network. My mom doesn't typically write down - or even follow - recipes, but she decided that a version of the dish from Italian-American chef Giada De Laurentiis was close enough. Instead, we agreed to all cook the dish in our own homes and share photos of our creations. So, catching up for a Sunday dinner to relive my mom's delicious dish was not going to be an option. I moved to Singapore from New York 15 years ago, and my mom, brother, and two sisters are scattered across the US, Canada, and Dubai. I learned how to make it soon after," she said. chicken flesh is more delicate and is prone to tearing if too thin. "Once I tried that chicken, it was all I ever wanted to order at any Italian restaurant. Giada De Laurentiis Classic Osso Buco Recipe. Instead, it was a dish she had tried for the first time at an Italian restaurant in London, where she lived with my father in the 1970s. My mom explained on the call that this wasn't something she grew up eating in Argentina. It had been years since any of us had eaten the chicken and my sisters and I realized my mom was the only one who had actually cooked it. We were discussing what we were each planning to make for dinner and I brought up my mom's chicken with capers. One of the dishes we ate a lot as kids came up during a Zoom chat with my mom and sisters last week. The author's mom is now a grandma to 10 kids.Īs expected, steak was a staple, as were Italian-inspired dishes - many of which are popular across Buenos Aires. Account icon An icon in the shape of a person's head and shoulders.
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