Chicken “piccata” with broccoli and Vichy carrots. 3/28/22

Sort of chicken piccata with broccoli and Vichy carrots

The reason I call this sort of chicken piccata is because we did not start out with a butter sauce. We used our stand-by, McCormack Chicken Gravy, to use as a base. Instead of making the mix with a cup of water John made it with 1/2 cup white wine and 1/2 cup water. In addition he added a good squeeze of lemon, some capers, and a tablespoon or so of sautéed, minced shallots. It was our lower calorie version of piccata. Having made the sauce/gravy John added the chicken which is also our stand-by, Costco rotisserie chicken white meat pack.

The chicken warming gently in the “piccata” sauce

Meanwhile I was busy with the vegetables. The Vichy carrots I made were from a recipe by Pierre Franey who was a celebrity chef before the existence of Food Network. The carrots were slice length-wise with a mandolin and we cooked ours in 1/4 cup water, 1/2 teaspoon brown sugar, 1 tablespoon of lemon juice, 2 teaspoons of olive oil, salt, pepper, and garnished with chopped parsley. I substituted the brown sugar for white sugar and the olive oil for 2 tablespoons of butter. They came out really well and John said they were the star of the dinner.

Vichy carrots

Unfortunately my hands were not the stars of the kitchen as I managed to cut both of them on the mandolin! So I guess I would suggest using the guard when using a mandolin.

The results of trying to slice a hard vegetable without the guard on a mandolin

I did manage to cook the broccoli with some of the sautéed shallots without further incident.

Broccoli and shallots

Usually our dinners are protein, starch, and vegetables. This dinner featured two vegetables and a protein. Having the excellent carrots took the place of the starch. We did not miss it at all.

This entry was posted in American, Easy, Healthy tips, Kitchen tips, Methods, Poultry, Recipes, Vegetables and tagged . Bookmark the permalink.

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