|
Featured Cookbook
ORDER/INFO
-
Lemon Caper Chicken Piccata and Portobello Mushrooms
-
Lemon Cream Capellini
Book Description
This menu cookbook from Holly Rudin-Braschi is the first ever written specifically for electric tabletop grills and provides everything the home cook needs to make delicious and healthy meals using their particular type of indoor grill. Beginning with the basics of all types of tabletop grills on the market and the special techniques used for each one, GRILL POWER goes on to cover a broad range of dishes
... (more)
Grill Power: Everything you need to know to make delicious, healthy meals on your Indoor Electric Grill
Authors: Holly Rudin-Braschi,Holly Rudin-Braschi
Date: September 2000
ISBN: 1928998372
Publisher: Q V C Publishing
Paperback
ORDER/INFO
|
In the good old days, BEG (Before Electric Grills), just thinking about the dassic Italian dish "Piccata al limone" (or scallops in lemon), started a craving that wouldn't stop until I broke down and made it. The sheer amount of butter involved in this recipe makes my fat meter go berserk, so I've always restrained myself from making it often...until now because I can serve my guilt-free grilled version whenever the mood grips me. The secret to getting this recipe right is making sure all the "piccata" or scallops are of equal thickness so they will cook fast and evenly. I do it the Italian way by pounding the poultry with a heavy metal meat mallet called a "batficarne" (literally meat pounder in Italian). A few sharp whacks with my trusty kitchen hammer, and the day's frustrations melt away with the promise of succulent, tenderized meat.
Menu Game Plan
Prep and Cooking Time:
50 to 60 minutes
-
Preheat the grill.
-
Marinate the chicken.
-
Make the pasta.
-
Make the sauce.
-
Grill the chicken and mushrooms while the pasta and sauce are cooking.
-
Mix the pasta while the chicken is resting.
-
Slice the chicken and mushrooms.
-
Servings: 4
-
1 1/2 cups lemon juice
-
2 tablespoons extra-virgin olive oil
-
2 tablespoons Dijon-style mustard
-
1 tablespoon pressed garlic
-
1 teaspoon freshly ground pepper
-
1 1/2 teaspoons light salt
-
1 1/4 pounds boneless, skinless chicken breasts (turkey breast scallops may be substituted)
-
2 medium portohello mushrooms
-
Nonfat or olive oil cooking spray
-
Lemon Cream Capellini
-
2 tablespoons capers
-
1/3 cup finely chopped parsley
-
1 whole lemon
-
Preheat the grill. If you have a grill with a variable temperature control, set it to medium-high (1 or 2 steps below high) or to about 350 to 400 degrees F.
-
Mix the marinade. In a blender, mix the lemon juice, oil, Dijon-style mustard, garlic, pepper and salt.
-
Divide the marinade between two (1-gallon) zippered freezer-weight storage bags, 1-quart airtight containers or shallow square glass dishes (8 x 8 x 2-inch). Set aside while you prepare the chicken and mushrooms.
-
Pound and marinate the chicken. Spread a large piece of plastic wrap on a flat work surface. Arrange the chicken breasts in a single layer over the plastic wrap. Cover the breasts with another large piece of plastic wrap. Pound the breasts with the flat side of a meat mallet, bottom of a large heavy skillet or rolling pin until evenly flattened to about 1/4- to 1/2-inch thick.
-
Put the pounded breasts into one of the marinade-filled bags, containers or dishes. Turn the chicken so all surfaces are coated with the marinade. Zip the bag dosed, or cover the container or dish and marinate in the refrigerator for 20 minutes or up to 24 hours.
-
Prepare and marinate the portobello mushrooms. Using a small pairing knife cut the stems from the portobello mushrooms and slice the caps into 1-inch thick strips.
-
Put the mushrooms into the remaining marinade-filled bag, container or dish. (Note: If you are marinating the chicken overnight, do not put the mushroom slices in the marinade filled bag or container until up to 2 hours before cooking. The mushrooms will get too soggy if marinated longer.)
-
With your fingertips, gently turn the mushroom pieces so all surfaces are coated with the marinade. Zip the bag dosed, or cover the container or dish and marinate in the refrigerator for 20 minutes or up to 2 hours.
-
Grill the chicken and mushrooms. If you have a grill with a small grilling surface, grill the mushrooms first, then the chicken.
-
If you own a larger capacity grill, grill everything snnultaneously. Transfer the grilled food to a platter covered with aluminum foil to keep it warm until serving time.
-
Spray all surfaces of the mushrooms and chicken with cooking spray before putting them on the grill. Grill the mushrooms according to the Grill Times (below) until grill marks appear, they are cooked through and a little over half their size when raw. Grill the chicken according to the Grill Times until the interior temperature reaches 160 degrees F on an instant-read thermometer. The meat should no longer be pink in the center, and all the juices should run clear when pricked with the tip of a knife.
-
To serve, slice the lemon into very thin rounds. Place equal amounts of pasta on four dinner plates. Slice the chicken breasts across the grain into 1/4- to 1/2-inch slices. Arrange equal amounts of the chicken and the grilled mushrooms on top of the Lemon Cream Capellini on each plate.
-
Sprinkle each plate with equal amounts of the capers, and parsley. Garnish with the thinly sliced lemon. Serve immediately with hot garlic bread and a Caesar salad.
Grill Times
Two-Sided Contact Grill:
Mushrooms 6 to 8 minutes/chicken 4 to 6 minutes.
Hibachi Grill, Combination Grill or Infusion Grill:
Mushrooms 12 to 16 minutes/chicken 8 to 12 minutes. Turn the chicken and mushrooms halfway through the grilling time. Grills with lids may be covered halfway through the grilling time. Infusion grills with lids may be covered for the entire grilling time.
More From This Book:
-
Lemon Caper Chicken Piccata and Portobello Mushrooms
-
Lemon Cream Capellini
|
|
