Re: Maxwell’s review, April 23
Your review of Maxwell’s American Brasserie surprised me because of your snide take on the restaurant. You take aim at the suburban landscape, architecture and interior, which our family finds pleasant and comfortable and inviting. How bad was your mood when you deigned to pay Maxwell’s a visit? Or is it simply your suburban bias at work? Even though you rated it “very good,” it deserves better than your snooty Denver attitude and disdain for anything suburban.
Jerry McCarty, Centennial
Re: Chicken Piccata, March 5
I clipped and then misplaced (after preparing it once) a recipe for chicken fillets marinated in a caper dressing then grilled and served with grilled romaine which was drizzled with the remaining caper dressing. This was sooo good, and I’d very much appreciate it if you could find it.
Shari Person
This recipe ran with a story about food on the internet.
Chicken Piccata
From the Simply Recipes portion of , serves 4.
Ingredients
2-4 boneless, skinless chicken breast halves (1 1/2 pounds total)
1/3 cup flour
2 tablespoons grated parmesan cheese
Salt and pepper
4 tablespoons olive oil
4 tablespoons butter
1/2 cup chicken stock or dry white wine
3 tablespoons lemon juice
1/4 cup brined capers
1/4 cup fresh chopped parsley
Directions
Cut chicken breast halves in half horizontally, butterflying them open. If you are working with large breast pieces you may want to cut them each into two pieces. If the pieces are still pretty thick, put them between two pieces of plastic wrap and pound them with a meat hammer to an even 1/4-inch thickness.
Mix flour, grated parmesan, salt and pepper. Rinse chicken pieces in water and dredge them thoroughly in flour mixture until well coated.
Heat olive oil and 2 tablespoons butter in a large skillet on medium-high heat. Add half of the chicken pieces (you don’t want to crowd the pan). Brown well on each side, about 3 minutes per side.
Remove from pan to a plate. Cook other breasts in the same manner; remove from pan. Cover with aluminum foil and keep warm in oven while preparing sauce. Add chicken stock (or white wine), lemon juice, and capers to the pan. Use a metal spatula to scrape up the browned bits. Reduce sauce by half. Whisk in remaining 2 tablespoons butter. Pour sauce over chicken. Sprinkle with parsley.
