Yesterday the three of us went up and down Rue de Cler to all of the markets. Our legumes from one shop, fromage et le pain from another, and le poulet towards the end. The lettuce was so soft..., I cannot get over it. At the fromagerie I had a hard time figuring out the cheeses and quantities. We went with gorganzola and parmesan to be safe. I've decided each time I go to the fromagerie I will try a new cheese, why not? In terms of cooking all of this great food, everything went decently smooth. We only have two burners on our stove top so that made things interesting!
Chicken Scarpariello ingredients:
4-6 chicken breast, pounded thin or 1 1/2 pounds chicken breast cut into 1" cubes
flour for dredging
salt & pepper to taste
vegetable or olive oil for browning chicken (enough to lightly coat the pan)
4-6 Tablespoons butter
2-4 cloves garlic, minced
1 jar of capers (optional - but I like them)
1/2 to 3/4 c dry white wine
1 T. dried parsley
juice of 1 lemon
Dredge chicken in flour withsalt and pepper. Saute until golden brown in oil, turning once to cook evenly (about 3 minutes on each side) until just not pink. Add butter to pan, and then minced garlic stirring to coat chicken. Add the wine and reduce heat to reduce liquid. Add capers. Then add parsley and finish with the juice of the lemon. Serve immediately.