Oops. Blind and deaf.
Here are some recipes that will sing to your senses.
As renditions of Chicken Piccata go, this is one of the best I have tried. The proportions of lemon, wine, butter and capers are perfect. Serve with the oregano scented green beans, also bursting with lemon and an added crunch from the almonds.
8 chicken breast cutlets, pounded very thin
Salt and pepper
Flour, for dredging
4 tablespoons extra virgin olive oil
4 tablespoons butter
2 lemons, 1 thinly sliced and 1 juiced
4 cloves garlic, finely chopped
3 tablespoons capers
1/2 cup dry white wine
1/4 cup flat leaf parsley, finely chopped
1. Heat a large skillet over medium heat. Warm a serving platter or large plate in a 250ºF oven.
2. Season chicken with salt and pepper. Dredge in flour.
3. Heat some olive oil in the skillet. Cook the chicken in small batches, browning lightly on each side, adding more oil as necessary. Transfer to the warm platter and cover with foil to keep warm.
4. Melt butter in the skillet. Add the lemon slices and lightly brown. Add the garlic and stir for 1 minute; add the capers and deglaze the pan with the wine. Add lemon juice and parsley.
5. Return chicken to the skillet and turn to coat with the sauce.
Serves 4 to 6
Recipe from Every Day With Rachael Ray Magazine
Green Beans With Almonds, Oregano and Lemon
40g unsalted butter
1 Tbs extra virgin olive oil
1 cup (140g) slivered almonds
2 Tbs finely shredded lemon zest
½ cup oregano leaves
800g green beans, trimmed
2 Tbs lemon juice
Sea salt and cracked black pepper
1. Melt butter and oil in a large frying pan over medium heat. Add the almonds, lemon zest and oregano. Cook, stirring, for 2 minutes or until light golden. Add the beans and toss to combine.
2. Cover and cook for a further 3 minutes, until the beans are just cooked.
3. Remove from heat, add the lemon juice, salt and pepper and toss to combine.
Recipe from Donna Hay Magazine
In a rare Blues appearance, I offer up ‘Broke Down Car’.