Currently, I'm a part of a thirty day challenge! Do something every day for thirty days and it becomes a habit! I committed to writing daily! Goal is to actually write some fiction... but inspiration wanes so I will have to do my blogging in the meantime.
Hence, I'm blogging this recipe without pictures! I will have to insert the pics the next time I make this. Because make it, I will! It was fabulous!!! I mean really fantastic! I have made chicken piccata many times. I usually use white meat tenderloins and saute in a lemon caper sauce, but this recipe transformed the dish so that every single bite of chicken was bursting with lemony, buttery yumminess!
Tools Needed:
* Crock Pot
* Kitchen Shears
* Crock Pot Liner (if you don't like to do the dishes)
Ingredients:
* Boneless, skinless chicken thighs
* Flour
* 1/2 onion, sliced
* 1/4 C capers, drained
* 2 cloves garlic, minced
* 1/3 C Sauvignon Blanc wine
* 2 fresh lemons (no bottled juice)
* 2 TBsp melted butter
* 1 TBsp olive oil
First, you will need one package of boneless, skinless dark meat chicken thighs. Using kitchen shears, cut your meat into thin strips. Salt your meat with garlic salt. Add flour to a freezer bag and toss to coat. Spray your crock pot (hopefully shielded with the liner that you can toss when done).
Now, slice your onion, mince that garlic, drain the capers, measure your wine and olive oil, melt your butter, and juice those lemons. Zest a wee bit from the lemon as well. Mix your "sauce" together and pour over your chicken. Cook on low for 6 - 7 hours.
Serve over rice or noodles. I like the Lipton garlic noodles. Top with some fresh Parmesan. Delicious!!!!!
(Pics to come!)
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