Editor's Note: Emma Rogers and Tyson Bird are senior journalism majors who write "Dinner for 2ish" for the Daily News. Their views do not necessarily agree with those of the paper.
We started cooking together in the summer of 2015 and have planned and cooked a dinner every week since. Our recipes are often inspired by the New York Times’ cooking website but are adapted to fit Muncie availability and a college budget. Looking for something fancy to spice up a cold night? This chicken picatta is very simple but very impressive.
Chicken picatta
Estimated cost per serving: $2.25
Ingredients:
- 1 chicken breast, split in half to form two smaller filets
- 1 cup white wine (or chicken broth)
- Juice of one lemon
- 4 tablespoons butter
- 2 tablespoons olive oil
- Flour
Directions:
- Dredge the chicken breasts on both sides in the flour. This allows them to cook evenly and thicken the sauce.
- Heat the olive oil over medium-high heat with two tablespoons of the butter. This allows the cooking oil to be richer but not too hot.
- Place the floured chicken breasts in the oil/butter mixture and cook for four minutes on each side.
- Remove the chicken to a plate. Without cleaning the pan, add the wine and lemon juice, using a whisk to scrape up the brown bits from the pan and stir the sauce. Bring to a boil, then add the rest of the butter.
- Add the chicken to the sauce pan and simmer for about five minutes, until the sauce has thickened. Plate the chicken and pour some extra sauce on top.
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