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Old 08-25-2006, 01:32 AM   #1
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Limey - Thymey Chicken Piccata (for kadesma)

i made this the other night, and it was so good dw started putting away the leftovers before i was finished eating. AND she added a little water to scrape up any sauce. and this from a serious calorie counter/cutter.

i have to admit i think it was the best piccatta i've ever made. (the butter doesn't hurt).


limey thymey chicken piccata

15 chicken tenderloins
sea salt, fresh cracked black pepper
flour
4 tbsps unsalted butter
2 tbsps light olive oil
1 fourteen oz. can of light/fat free chicken stock
10 six inch sprigs of lemon thyme (regular thyme is ok)
3 tbsps capers
1 large lime
2 tbsps dried parsley

wash, pat dry, and sprinkle the chicken tenderloins with s&p, and lightly toss in flour.
in a large saute or frying pan, melt 2 tbsps butter in 2 tbsps of light olive oil over medium heat, and brown the tenderlions until they've acheived a good golden color on both sides. set chicken aside.
deglaze pan with most of the chicken stock, and turn heat up to high to bring to a boil. add sprigs of thyme and reduce stock a little.
pour off reduced stock and thyme into a pyrex cup, place chicken back in pan and pour stock/thyme over chicken. sprinkle with parsley and capers. add juice and a little zest of the lime, and remaining butter distributed around the pan.
simmer uncovered for just about 5 minutes, then turn the tenderloins and simmer another minute or 2 as the sauce thickens.
plate the chicken around roasted garlic potato wedges, and drizzle the sauce over everything (removing the unsightly thyme stems).
if the sauce is getting too thick at any point, just add a little of any remaining chicken stock to help thin it out, or vice versa, reduce it a little longer after plating the chicken.

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Old 08-25-2006, 01:41 AM   #2
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Thanks Bucky,
this lookslucious..I now have our suday meal idea..Thanks again.

kadesma
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Old 08-25-2006, 01:51 AM   #3
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Sounds very nice BuckyTom. I love the idea of lime so must give it a try.

One of my favourite sandwich fillings is chicken, capers, lemon zest and juice, mayo, S&P. Magic stuff.
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Old 08-25-2006, 04:00 AM   #4
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What a delicious idea Bucky!! We keep most of the ingredients required or equivalents, so we will try this on very soon... thanks
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Old 08-25-2006, 10:42 AM   #5
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This looks really good, Bucky. l imagine the lemon-thyme adds a great dimension of flavor. Always wanted to try that, and lemon grass. Thinking out loud, wonder how a little tequila might taste, added to the dish - like tequila lime chicken -- and garnished with lime? Mango-sticky rice for dessert? Thanks for the inspiration.
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Old 08-29-2006, 12:53 AM   #6
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mish, if you try the tequila, let me know how it comes out.

i got tequila-lime marinated out a while ago using it on fish skewers on the grill. i might be tempted again. btw, what tequila would you use?
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Old 08-29-2006, 12:58 AM   #7
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Thanks, BT for sharing your recipe. Just so happens I have some lemon thyme in my herb garden.
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Old 08-29-2006, 01:02 AM   #8
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Love the name!
Your recipe sounds marvelous -
now, who got the leftovers?
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Old 08-29-2006, 01:10 AM   #9
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i never saw any leftovers jkath. same as the last batch of sausage and peppers.

and sc, give it a go. i planted lemon thyme this year, and it smells so good. this was my first attempt cooking with it. worked out well.

i've been thinking of using ishbel's trick of planting it between slate steps in a garden walk. it would smell fantastic as you'd mash it a little with each step. (and my sneakers wouldn't stink ).
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Old 08-29-2006, 01:28 AM   #10
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Quote:
Originally Posted by buckytom
i never saw any leftovers jkath. same as the last batch of sausage and peppers.
oh I'm so sorry! Next time you need to hide them in something marked "remains of the experiment, August '87"
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