Chicken Piccata is one of those meals that people typically only eat when they go out to a restaurant. It might be because homemade lemon butter sauce seems...
Chicken Piccata is one of those meals that people typically only eat when they go out to a restaurant. It might be because homemade lemon butter sauce seems like a daunting task - or maybe it’s because “piccata” sounds fancier than it really is (it means to serve something with lemon, butter, and spices). Either way, this recipe will make it easy for even a novice cook to create the perfect chicken piccata; and even more importantly, it will demonstrate the basics of making a pan sauce.
- 3-4 lb boneless skinless chicken breast, butterflied and pounded thin
- 8 lemons, 6 juiced and 2 sliced
- 2 c flour
- 2-3 sprigs fresh thyme
- 1 bunch flat leaf parsley, chopped fine
- 2 c white wine
- ¼ lb + 2 tbsp butter
- Olive oil
- Kosher salt
- Black pepper, freshly ground
- 5 cloves garlic, minced
- 1 medium red onion, sliced thin (any onion will work)
- 2 tbsp capers
First, preheat your Stargazer cast iron skillet over low heat for 5 minutes. After the skillet is sufficiently preheated, add three tablespoons of oil combined with two tablespoons of butter - then, turn the heat up to medium. Adding oil and butter together allow you to enjoy the flavor of butter with the high smoke point of oil.
Next, begin coating your chicken filets in flour (the technical term for this is “dredging”). You will need to pour the flour out onto a baking sheet, a large bowl, or anything with high sides and a large enough area to fit the chicken pieces. Season the flour with a liberal amount of salt and pepper and mix it up. Take the chicken pieces, one at a time, and dredge them in the flour. After each piece is coated, knock off the excess flour and set the chicken aside (if you can, try not to stack them - they might stick together). The time of pan searing is upon us.
Place your floured chickens in the skillet. The number of pieces you can fit will depend on how wide they are. If you can’t fit them all at once, cooking in batches is perfectly fine. You just might need to add a bit more oil in-between batches. The chicken should take around 3 minutes per side and you are looking for a golden-brown color.
Sauce time! This is where you set yourself apart from the rest of the amatuer piccata-makers out there. Your skillet should have little brown bits left behind from the chicken; this is a good thing - do not wipe it out. Add a bit more oil and then add in ¾ of the sliced lemons. Stir them around a bit and allow them to become fragrant - around a minute or two. Then, add in your garlic and onion. Season with a pinch of salt and pepper and cook until soft - 4 to 5 minutes. Next, add in your lemon juice, white wine, and thyme sprigs (throw the whole sprig in there - you’re going to remove it later). This is the part that really builds the flavor of your sauce. You will need to reduce the total liquid in the skillet by around 75% - it should have the consistency of thin syrup. This should take around 10 minutes or so.
Once the sauce is reduced, turn off the heat, remove the thyme sprig (or leave it in - it won’t hurt anything and gives sort of a rustic look) and let it rest for a minute or two. The flavor is all there, but the sauce is so thick that there won’t be enough to coat the chicken. This is where the butter comes in. Put ¼ lb butter into the skillet and gently stir it until it blends completely into the sauce. You should be seeing a dark, rich color with a silky texture. Now add in ¾ of parsley and all of the capers - mix them up to allow their distinct flavors to blend with the sauce.
That’s it - all the hard work is over! Place the cooked chickens back into the skillet and mix them up with the sauce. Use the remaining lemon wheels and parsley for garnishes. Or, if you don’t like garnishes, you can throw them at your guests in a playful and confusing manner.
Roasted Red Bliss Potatoes
All great chefs and experienced home cooks have a couple of go-to side dishes that work with just about everything - this is one of our favorites. Roasted...
All great chefs and experienced home cooks have a couple of go-to side dishes that work with just about everything - this is one of our favorites. Roasted red bliss potatoes are extremely easy to prepare and they produce a hearty, rustic side that compliments countless dishes. Feel free to make this recipe your own by adding different herbs or using different potato types. The world of roasted potatoes is wild and free.
- 2 lbs red bliss potatoes, halved or quartered into 1” by 1” pieces
- 5 cloves garlic, minced
- 2-3 sprigs rosemary, stripped and chopped fine
- Olive oil
- Kosher salt
- Black pepper
First, preheat your Stargazer cast iron skillet over low heat for 5 minutes. After the skillet is sufficiently preheated, add in a few tablespoons of olive oil and turn the heat to medium-high.
In a bowl, toss you potatoes with a tablespoon of olive oil, salt, pepper, and rosemary - make sure the potatoes are completely coated and the seasonings are evenly distributed. Keep the garlic on the side for now.
When your skillet is sufficiently hot, pour in the potatoes. With a pair of tongs, try to turn each potato so that the cut side is facing down. This isn’t 100% necessary, but it will ensure that you get really nice, brown potatoes. Cook with the cut side down for 5 minutes - then, give them a stir and cook for another 5 minutes. After the potatoes have been cooking for 10 minutes or so, give them one more stir and add in the garlic with them. Cook for 5 more minutes or until you can easily pass a fork through a potato.
Peach Dutch Baby
The Ingredients 3 tablespoons butter 3 eggs 3/4 cup all-purpose flour 3/4 cup milk, warm 1 tablespoon sugar 2 teaspoons pure vanilla extract Pinch of salt Confectioners’ sugar,...
- 3 tablespoons butter
- 3 eggs
- 3/4 cup all-purpose flour
- 3/4 cup milk, warm
- 1 tablespoon sugar
- 2 teaspoons pure vanilla extract
- Pinch of salt
- Confectioners’ sugar, for dusting
- 1 peach, sliced
- Sliced almonds (for topping)
- Powdered sugar (for topping)
- Preheat your oven to 400°F.
- Put the butter in the skillet, and place in the oven for a few minutes or until butter is completely melted.
- Blend the eggs, flour, milk, sugar, vanilla, and salt in a stand mixer or blender.
- Remove the skillet from the oven and allow the butter to coat the entire bottom and sides of the skillet. Pour any remaining butter into the batter and mix again.
- Pour the batter into the hot skillet, and place about half of the peach slices in the batter (save the rest for topping). Bake for 20-25 minutes or until puffed and golden brown.
- Arrange the remaining peach slices on top, and add additional toppings like sliced almonds and powdered sugar if desired.
The Ingredients Filling: 3 cups fresh raspberries 3 cups rhubarb, chopped Zest and juice from ½ lemon ⅓ cup sugar 1 tablespoon cornstarch Topping: ½ cup flour ½...
- 3 cups fresh raspberries
- 3 cups rhubarb, chopped
- Zest and juice from ½ lemon
- ⅓ cup sugar
- 1 tablespoon cornstarch
- ½ cup flour
- ½ cup old-fashioned oats
- ¼ cup light brown sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 6 tablespoons cold unsalted butter, cut into cubes
- Vanilla ice cream, optional, for serving
- Preheat your oven to 375°F.
- Make the filling. In a large bowl, add raspberries, rhubarb, lemon zest and juice, sugar, and cornstarch. Toss to combine. Spread evenly into bottom of your Stargazer Cast Iron skillet.
- Make the topping. In another bowl, combine flour, oats, light brown sugar, cinnamon, and salt. Add butter and using your fingers, mix until you have large crumbles.
- Scatter the topping evenly over fruit, covering it completely.
- Bake for 30-35 minutes, until fruit juices are bubbling around outside edges. Place under the broiler for 1-2 minutes to brown top. Allow to cool before serving.
Mexican Spaghetti Squash Skillet
THE INGREDIENTS 1 small spaghetti squash, cut in half with the seeds removed 3 tablespoons extra virgin olive oil, divided Kosher salt, to taste Freshly ground black pepper,...
- 1 small spaghetti squash, cut in half with the seeds removed
- 3 tablespoons extra virgin olive oil, divided
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 pound ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- Pinch red pepper flakes, or to taste
- 1 14½-ounce can diced tomatoes (and their juices)
- 1 15-ounce can pinto (or black beans) beans, drained and rinsed
- 2 scallions, white and light green parts, chopped
- 2 avocados, pitted and diced, for garnish
- Shredded Monterey jack cheese, for garnish
- Limes, for serving
- Preheat your oven to 375°F
- Rub cut sides of squash with 2 tablespoons of olive oil. Season with salt and pepper. Place in your Stargazer Cast Iron skillet, cut-sides down. Bake until the squash is fork tender, about 1 hour. Carefully remove squash from the skillet and place on a plate to cool.
- Place your skillet over medium heat. Add ground beef and cook until no longer pink, about 10 minutes. Remove the beef with a slotted spoon and place in a bowl. Drain off the excess grease. Return the skillet to medium heat and add remaining 1 tablespoon of olive oil. Add onions and cook until softened, about 10 minutes. Season with salt and pepper. Add garlic, cumin, coriander, chili powder, and red pepper flakes and cook for another minute. Add tomatoes and pinto (or black beans) beans and stir to combine. Return the meat back to pan and stir again.
- Using a fork, shred out strands of spaghetti squash and add to the skillet. Toss to combine. Cook until everything is warmed through, 5-10 minutes. Divide among serving bowls with desired garnishes.
The Ingredients 1 loaf brioche bread, cut in cubes 1 cup milk ¼ cup cream cheese ¼ cup butter 1 cup sugar 2 eggs 1 tsp cinnamon ½...
- 1 loaf brioche bread, cut in cubes
- 1 cup milk
- ¼ cup cream cheese
- ¼ cup butter
- 1 cup sugar
- 2 eggs
- 1 tsp cinnamon
- ½ pint blueberries
- ½ pint raspberries
- Powdered sugar
- 3 scoops vanilla bean ice cream
- Preheat your oven to 350°F.
- Heat your cast iron skillet over medium heat then add milk, butter and cream cheese. Wisk together until cream cheese and butter are melted and milk is hot.
- In a large bowl, whisk the sugar, eggs and cinnamon together then toss bread in the mixture to coat. Add milk mixture next and toss quickly (so bread doesn’t get too soggy).
- Pour the bread back into skillet then sprinkle fruit on top. Bake skillet in the oven for 20 minutes or until a knife comes out clean and it is cooked through.
- Allow to cool slightly before adding powdered sugar and ice cream.