Chicken Piccata and Cous Cous

Neal and I had recently purchased a massive amount of chicken (it was cheaper to buy such a large quantity). 

But of course, we were struggling on how to use it all! I came up with the idea for Chicken Piccata. It`s such a tasty dish that doesn`t take very long to cook and yet carries so much flavor! I had all the ingredients too, which is a huge plus! If you look into your fridge or pantry and see chicken, capers, onion, garlic and lemons, this is the dish for you. 


  • 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
  • 1/2 cup onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup brined capers, rinsed
  • 1/3 cup fresh parsley, chopped

How it came together:

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, I added 1 tbsp of oil oil and cooked the onion for 1-2 minutes until clear.  Once clear, I began to melt 2 tablespoons of butter and added 2 more tablespoons olive oil. When butter and oil started to sizzle, I added the 2 chicken breasts and cooked for 2 minutes. When chicken was browned, I  flipped and cooked other side for 2 minutes. At this point I added the chicken broth, lemon juice and capers and garlic and put the burner on low so everything could simmer. Also I covered the pan to speed up the cooking process.

The chicken was melt in your mouth done in about 20 minutes.

I also made cous cous with some of the sauce that the chicken had been absorbing. It turned out great!


Pasta Puttanesca

I just learned that Pasta Puttanesca roughly translates as “pasta in the style of a whore.” I wonder if we could change all that wish fresh tuna – maybe get rid of that fishy taste?

Planning on make this dish tomorrow as I have some of the ingredients already! Photos to come.

Pasta Puttanesca


24 ounces tomato sauce
1 pound spaghetti or angel hair pasta
5 ounces Italian tuna, packed in olive oil
2 ounces anchovies, packed in olive oil
1 eggplant, diced (and peeled if you prefer)
1 small onion, diced
2 cloves garlic, minced
1/4 cup olives (green or Kalamata), roughly chopped
1 teaspoon capers
1 tablespoon sugar
Red pepper flakes to taste
A handful of fresh oregano, parsley, or chives (finely chopped)


  1. Bring a large pot of salted water to boil and cook the pasta.
  2. Over medium heat, pour the olive oil from the tuna and anchovies into a large saucepan. Add the onion and sautee until translucent. Add the eggplant and garlic; sautee until the eggplant is softened and the onions begin to caramelize.
  3. Add the anchovies and stir until they have melted down. Add the tuna, breaking it into small chunks, and sautee for another minute or so.
  4. Add the tomato sauce, olives, capers, sugar, and red pepper flakes. Bring to a simmer. Serve over pasta and garnish with fresh herbs.

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