Day 3: Chicken Piccata

As today is July 4th, dinner will be served at the house of my in-laws, which means that my culinary adventures would have to be confined to lunch. The benefit in this is that Michael was home today and therefore could embark on the journey with me.

So, after a light breakfast of peach Greek yogurt and a banana-nut muffin (both of which Gabriel ate over half), we loaded up on this gray and dreary day and headed to Wal-Mart to do some shopping.

Given the choice, I would have rather headed over to Market Street, but I believe they are closed today due to the holiday, and I didn't want to risk it, but Wal-Mart made up for it by being pleasantly deserted.

I am feeling in a quite adventurous mood, and wanting to branch away from the troublesome tomatoes that I seem to be having such a fuss with, so we gleefully wander the store, obtaining (among other things):

Salsa Verde (to go on my carnitas lunch),

Fresh mozzarella, proscitto, and basil roll,

White clam sauce,

Chipotle chicken chili,

White chicken chili,

Smoked oysters,

...and boneless, skinless sardines packed in olive oil.

The sardines Michael and I are trying for a snack, and I will let you know how it turns out.

For lunch, he and I roll up our sleeves and attempt a Chicken piccata.

Michael sets up the appetizer of garlic herb cheese spread and Ritz crispy crackers, as well as this soy Vanilla Chi beverage. (I checked and re-checked: no mayo) while I fed the kids. Breading the chicken in the seasoned flour, Mike browns the chicken in some olive oil. The recipe called for butter, but I wanted the healthiness of the oil. Also, it was $10 and I want to get some use out of it. Anyways, I start the angel hair pasta on to boil.

The chicken is traditionally (supposedly) supposed to be butterfly cut, but I opted for little strips because they cook really quickly and I was sleepy.

The appetizer made me nervous, being white and therefore the devil, but I pushed through my squeamishness and it actually turned out to be quite tasty, especially against the pleasant crisp of the crackers. The chi was creamy and just a little sweet, very good.

When the chicken was browned, we added the wine, and then the sauce provided (we cut corners just a little considering the kids were supposed to be asleep at 11 and it was pushing 1), and served it with sliced and pepper avocado--my lunchtime staple--and thick slices of garlic bread.

The verdict: Incredibly rich and quite filling. Neither Mike or I were able to finish, and we are just now nibbling on our dessert--peanut butter fudge--two hours later. That being said, it was just more decadent than we were used to, since we tend to eat very bland food, and it was still very tasty. I am counting it as a win =)

Tune in next time for sales from the dark, fishy underbelly of sardines!