Everyday Mom's Meals: Congratulations, Mr. & Mrs. Lloyd

Wednesday, April 6, 2011

Congratulations, Mr. & Mrs. Lloyd

This past weekend, we traveled to one of our favorite places in the whole world, and we just didn't go for the beach, sun and 80º temps! We spent 4 days on beautiful New Smyrna Beach, Fl for Adam's sister's wedding! Amanda & Duke have been together for years and this weekend finally became husband and wife! We were so honored to be a part of their very special day and even more so, we were so happy Adam could help out by being their photographer! ( What a great job he did too! I don't know another wedding photographer out there that takes 1400 pictures!!!!) It was a fabulous 4 days filled w/ smiles, laughter, tears, good times, great food & many many happy memories to last a lifetime! And what the bride & groom probably didn't know was that one of the dinner choices at their reception was one of my favorite dishes of all time! All 3 entree choices were very delectable, but the one that caught my eye was Chicken Picatta, which I love more than other chicken dish! It's not something I make very often at home b/c it's such a treat when I get to have it "out", but I think I found a recipe I would be willing to try at epicurious.com. The one served during the reception at The Grille at Riverview restaurant was magnificent, as was everything else they provided for one of the nicest wedding dinners/receptions I've ever been too. Fantastic views of the water and sunset only added to the absolutely delicious food, and wine of course! So- Congratulations Amanda & Duke!!! We love you both so much and we are so happy for you. We wish you all of the happiness in the world, and God's blessings on your marriage all the days of your life together!

Chicken Piccata

4 skinless boneless chicken breast halves
3 TBS butter, room temperature
1 1/2 TBS all purpose flour, plus more
2 TBS olive oil
1/3 c. dry white wine
1/4 c. fresh lemon juice
1/4 c. canned chicken broth
1/4 c. drained capers
1/4 c. chopped fresh parsley

Place chicken between 2 large sheets of plastic wrap. using meat pounder or rolling pin, lightly pound chicken to 1/4 inch thickness. Sprinkle chicken w/ salt and pepper. Mix 1 TBS butter and 1 1/2 TBS flour in small bowl until smooth. Place additional flour in shallow baking dish. Dip chicken into flour to coat; shake off excess. Heat 1 TBS oil in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent w/ foil to keep warm. Bring wine, lemon juice, and broth to boil in 1 skillet over medium high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, parsley and remaining 2 TBS butter. Season sauce to taste w/ salt and pepper. Pour sauce over chicken and serve.

Capers on FoodistaCapers
Sweet Lemon on FoodistaSweet Lemon

No comments: