I love how food brings people together, so I invited my friend Lindsey and her beau Dr. Ryan to join me in the Connecting Kitchen. Cooking together is a great way to connect with someone you are dating or in a relationship with. Check out the video to see for yourself! And thank you to both of them for being good sports!
We all had a ball while making this Chicken Piccata over fresh pasta with sautéed greens, one of my favorite meals! It’s easy, it’s tasty, and there’s something so fun about pounding the chicken breasts into tender pieces.
We all got to know each other better. We laughed and cooked, and talked about all the different things you learn in the kitchen, like team work, and that cooking takes practice and doesn’t have to be perfect. We all agreed that making dinner is much more fun when you cook with someone you care about and helps you make that stronger connection.
They gave this meal an overwhelming 2 thumbs up! Champagne and strawberries dipped in chocolate are always a romantic combo and added extra sweetness to this celebration.
If you’d like to build a better connection with someone, this Chicken Piccata is a great choice! (Recipe is below.)
Don’t forget the Strawberries dipped in chocolate! So easy to make also. Melt some of your favorite chocolate chips in a double boiler over medium heat. I used a combo of bittersweet and semi-sweet. Use a good quality chocolate. It makes a difference. I used Ghirardelli brand.
Stir the chocolate chips as they melt until you have a melted sauce. Remove the chocolate from the stove and dip your (dry) strawberries into the chocolate. Set them on some wax paper or parchment paper. Refrigerate to set quickly or just let them set. There is something so delicious about the strawberry and chocolate combination, fruity, rich, and sweet!
Happy Valentine’s Day!
|Prep Time||30 minutes|
|Cook Time||30 minutes|
- 1 1/2 lbs. boneless chicken breasts
- 1/2 cup all-purpose flour
- 6 tbs. butter
- 4 tbs. olive oil
- 1/3 cup fresh lemon juice
- 3/4 cup chicken stock
- 1/3 cup capers drained
- 1/3 cup fresh parsley chopped
- 6 cups mixed greens, spinach, kale, chard
- 1 lb. fresh linguine pasta or dried linguine
- salt and pepper
- Start by heating a large pot of water on high heat so it will be boiling when it's time to cook the pasta.
- While the water's heating, slice the chicken breasts cutting them in half lengthwise so they are half as thick. Place them between sheets of wax paper and pound until tender. Season the chicken breasts with salt and pepper.
- Spread the flour on a plate. Dredge the chicken breasts in the flour until well covered. Set aside.
- Add 2 tablespoons of butter and 2 tablespoons of olive oil to a frying pan. When sizzling, add 3-4 chicken pieces or as many fit without overcrowding. Cook on medium-high heat for 3-4 minutes until browned and then turn over and cook on the other side. Remove the chicken breasts from the pan and set aside. Add 2 more tablespoons of butter and olive oil and cook the remaining chicken breasts. Set aside.
- Add the lemon juice, chicken stock, and capers to the pan with the butter and olive oil. Simmer for a few minutes adding 2 more tablespoons of butter. Pour the sauce into a small saucepan and keep warm.
- Add the pasta to the boiling water and cook for 4 minutes for fresh pasta or as directed on the package for dried pasta.
- In the frying pan that had the sauce, add the mixed greens and heat on low. Cover with a lid and cook for a few minutes until wilted.
- Assemble your plates by spooning one serving of pasta, and a large spoonful of the mixed greens on each plate. Add a piece of chicken and spoon the sauce over the top.