I know, it sounds weird…..chicken piccata with Japanese salad turnip greens. Here’s the story. Once a week I pick up a box of organic veggies from my local CSA. I only find out the contents a few hours before pick up and one item this week was Japanese salad turnips. Delicious on their own, and the greens are edible too. A bonus vegetable! The growers newsletter suggested simply sauteing the greens.
I often cook several vegetables in one day if I’m lucky enough for an extended nap time. So yesterday I sautéed the greens while making a pasta dish for dinner that night, so my side dish would be ready today. However I didn’t think the simple saute was very exciting once it was done. I asked for suggestions on FB but I didn’t have any bacon, maple syrup, or cayenne pepper in the house.
This afternoon I pulled out my thin sliced chicken breast (which I planned to cook breaded for the kids), but decided I needed to do something to incorporate these bland greens. I looked in the fridge and found some chicken broth, lemon juice, and capers…..a-ha! Chicken Piccata!! A very quick and easy fancy tasting meal! I use a great recipe from Giada De Laurentiis on Food Network’s website.http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-piccata-recipe2/index.html
Once my chicken was cooked and the sauce was reducing I took yesterday’s greens out of the fridge and threw them right into the pan. The final product was delicious. My boys ate the chicken with some leftover penne and broccoli from yesterday. And my 8 month old daughter and I ate the chicken with the turnip greens (her’s in tiny tiny pieces!).
It’s very tempting and easy for me to just opt for take-out when I don’t know what to do with a kitchen mishap. But I’m proud of myself for pushing through and throwing a few things together unexpectedly. By no means do I even pretend to think that I really know what I’m doing in the kitchen. I watch those cooking shows on TV and haven’t got a clue as to how these people cook like that…..I’m just trying to avoid the lure of the take-out menus and feed my family of five.
Japanese Salad Turnip Greens
Japanese salad turnips (greens only)
Kosher salt and pepper
In a large skillet over medium heat add 1-2 tablespoons of olive oil. Remove the greens from the turnips and rinse thoroughly. Cut into ribbons. Add greens to skillet and sprinkle with salt and pepper. Cover skillet until greens are wilted. Serve warm.
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.