Now, here is one thing you typically don’t see a lot of here: recipes for one. It’s just not my style, obviously. I cook for at least 4 mouths so we have plenty of leftovers to get us through. But with the Huz gone for a few weeks for work, I can’t cook for four every night and I don’t want to eat leftovers at nearly every meal either.
So when I found a single chicken breast in the fridge with no plans for its demise, I decided that I would just cook a single chicken breast for one. I settled on piccata since capers aren’t the husbands favorite thing.
Chicken Piccata For One
- 1 chicken breast, pounded
- 1 Tbls whole wheat pastry flour
- salt and pepper
- 1 Tbls butter, divided in half
- 1 tsp olive oil
- 2 Tbls white wine
- 2 Tbls lemon juice
- 2 tsp capers
- 2 ounces whole grain pasta
- garlic powder
Cook pasta per package instructions omitting salt.
Sprinkle the pounded chicken breast with salt and pepper. Dredge through flour.
Heat 1/2 of the butter and the olive oil in a small skillet over medium-high heat. Add the chicken. Cook about 5 minutes until nicely browned. Flip and repeat until chicken is cooked through. Time may vary depending on the thickness of the chicken.
Remove chicken from heat and set aside. Deglaze the pan with white wine. Add lemon juice and capers and simmer a couple of minutes. Simmer while you prepare the pasta.
Once the pasta is done cooking, drain and return to pot. Add remaining butter and a couple dashes of garlic powder. Serve chicken over pasta and drizzle with the piccata sauce.
I was really surprised by how quick and easy it is to actually prepare a semi-decadent dinner for one and it is a heck of a lot better than a frozen dinner like so many singles turn to.
And pounding the chicken is a great way to get out some pent up anger, right? Or at least that’s what I was telling myself.
Salt and pepper, a healthy amount of pepper.
Dredge in flour.
Heat butter and oil in a small skillet.
Add chicken and cook about 5 minutes. Flip!
Remove from heat and prepare sauce.
Deglaze pan with white wine.
Add lemon juice and capers and simmer a few minutes to heat through. Pour over chicken.
Devour. With wine. And a small salad to round out the meal. And wonder why it took you two weeks to cook a good meal.