Simple & Satisfying

Now that I’m spending hours each day whipping up hollandaise, seasoning consommés, & preparing other classically French entrée-to-culinary school delicacies, I’ve discovered that when I go home at night, I gravitate towards clean, simple cooking. Dishes that are high in flavor, low in fuss, with bright, seasonal ingredients…but not a lot of ‘em. Like this chicken piccata that A & I devoured on Saturday night: Total comfort food awakened with zesty lemon, salty capers, & a sprinkle of fresh parsley. Served with addictive sweet potato “chips” (I incorporated some newfound culinary school knowledge when creating the recipe) & a classic bibb lettuce salad with candied pecans, this meal was the perfect way to spend an evening at home. Continue for recipes…

These candied pecans are soooo good…no one will believe how incredibly easy they are to make. So obviously, don’t tell them! Sprinkle them with sea salt and serve with olives & cheese for a satisfying appetizer; sprinkle over a wintry salad like I did here; or use as a crunchy topping for vanilla ice cream. The salty & sweet combo is divine.

Chicken Piccata

Serves 2

• 2 split (1 whole) boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper
• 1/2 cup all-purpose flour
• 1 extra-large egg
• 1/2 tablespoon water
• 3/4 cup panko bread crumbs
• Good olive oil
• 3 tablespoons unsalted butter, room temperature, divided
• 1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
• 1/2 cup dry white wine
• 1 tablespoon capers, drained
• Sliced lemon, for serving
• Chopped fresh parsley leaves, for serving

Directions

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.

Season the flour with salt & pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate and season with salt & pepper. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures. Place on parchment paper and refrigerate for at least 10 minutes. This step ensures that the breading will stick to the chicken.

Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.

For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter & the capers and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

Sweet Potato “Chips”

• 2 small sweet potatoes, scrubbed & peeled
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon paprika
• 1/2 tablespoon fresh thyme, minced
• 2 tbsp brown sugar

Directions

Bring a medium pot of salted water to a boil. Meanwhile, cut sweet potatoes so they’re flat on each side, and then into batonnet shape (flat rectangular sticks…for a quick demo, go here.) Add to the water and boil for 6 minutes. Drain and set aside.

Preheat oven to 450 degrees. Line a sheet pan with parchment paper and spread sweet potatoes in an even layer. Drizzle with olive oil, then sprinkle salt, paprika & thyme evenly over the sweet potatoes. Toss very lightly being sure not to break up the sweet potatoes. Roast in oven for 15 minutes.

Remove potatoes & sprinkle with brown sugar. Return to oven and cook until crispy, about 15 minutes more.

Candied Pecans

• 1/2 c pecan halves
• 1/2 c sugar
• 1 c water
• salt & a little more sugar

Directions

Preheat the oven to 350°. In a small saucepan, combine the pecans, sugar and water; bring to a boil, stirring, until the sugar dissolves. Cook over moderate heat, stirring, for 5 minutes. Using a slotted spoon, transfer the walnuts to a pie plate and sprinkle lightly with salt & sugar. Bake for 12 minutes, or until the nuts are fragrant and lightly caramelized. Let cool.