Dog 3 said:
Anyway, I bought these very thin
sliced chicken breasts from the butcher. I don't feel like grilling
them "
-----------------
Thin chicken slices are ideal for Chicken Piccante.

In butter or oil, quickly saute the chicken slices.
Quickly add lemon juice (lots), vermouth and capers. Stir and baste
over chicken slices. Don't overcook.

Quick and so good.
Nancree

nancree wrote:
> Dog 3 said:
> Anyway, I bought these very thin
> sliced chicken breasts from the butcher. I don't feel like grilling
> them "
> -----------------
> Thin chicken slices are ideal for Chicken Piccante.
>
> In butter or oil, quickly saute the chicken slices.
> Quickly add lemon juice (lots), vermouth and capers. Stir and baste
> over chicken slices. Don't overcook.
>
> Quick and so good.
> Nancree

Actually the chicken should be removed from the pan soon as it's cooked
(barely)... then prepare the sauce... otherwise chicken leather. And
there's nothing "Piccante" (piccata) about your recipe, you forgot the
pepper.

<snip dinner info)
>
>First I have to shower. I know I'm going to be sore as hell tomorrow. I've
>not worked so hard in the gardens for almost a year and a 1/2.
>
>Michael

Me too, Michael! I spent about 4 hours on Saturday and maybe 6 on
Sunday in the garden. I love to garden so I try and spend as much time
as I can in the dirt. ...planted some tomatoes, shallots, basil this
weekend and did some major weeding, shaping and turning the soil. I
feel like 100 years old today, but I loved it. I hope my back/neck
feel better soon so I can do it again. :-)

I want one of those miner hats when I go on snail patrol! Where can I
get one?

Ginny

Sheldon wrote:

> nancree wrote:
>
>> Dog 3 said:

>> Anyway, I bought these very thin sliced chicken breasts from the
>> butcher. I don't feel like grilling them

> Thin chicken slices are ideal for Chicken Piccante.
>
> In butter or oil, quickly saute the chicken slices. Quickly add
> lemon juice (lots), vermouth and capers. Stir and baste over
> chicken slices. Don't overcook.
>
> Quick and so good. Nancree
>
> Actually the chicken should be removed from the pan soon as it's
> cooked (barely)... then prepare the sauce... otherwise chicken
> leather.

Obviously they don't teach saute cookery in the Navy galleys you spent
all that time in. The additions are part of the cooking process and are
added before it's fully done. They aren't a separate sauce to be added
later. So no chicken leather.

Do read a real Italian cookbook instead of all this guessing.

> And there's nothing "Piccante" (piccata)

Piccante is an Italian word and has nothing to do with pepper. It means
piquant or spicy when describing food. Piccata is an entirely different
word and technically means sauteed veal.

> about your recipe, you forgot the pepper.

About your post. You forgot anything approaching correct information.

Pastorio

Ginny Sher wrote:
> <snip dinner info)
> >
> >First I have to shower. I know I'm going to be sore as hell
tomorrow. I've
> >not worked so hard in the gardens for almost a year and a 1/2.
> >
> >Michael
>
> Me too, Michael! I spent about 4 hours on Saturday and maybe 6 on
> Sunday in the garden. I love to garden so I try and spend as much
time
> as I can in the dirt. ...planted some tomatoes, shallots, basil this
> weekend and did some major weeding, shaping and turning the soil. I
> feel like 100 years old today, but I loved it. I hope my back/neck
> feel better soon so I can do it again. :-)
>
> I want one of those miner hats when I go on snail patrol! Where can
I
> get one?
>
> Ginny

Vintage ones on Ebay; maybe a plumbers supply outfit - wholesale type
that caters to the trade. Or a sports store like Scheel's where they
sell spelunking gear (cave exploring).

N.

Ginny Sher wrote:
> [snip]
> I want one of those miner hats when I go on snail patrol! Where can
> I get one?
>
Any good sporting goods store should have a headlamp. And outdoors
outfitters like REI. -aem