(no subject)

It's another installment of Cora Indecision Dinner Theater!

I'm making chicken piccata for dinner, probably with a shaved fennel salad on the side. (For those of you who are unfamiliar, chicken piccata is a dish of pounded, floured and very lightly pan-friend chicken, served with a sharp, bright lemon-caper sauce. The sauce is light and not too greasy, a bit salty in a caper-brine kind of way, and pretty sour.) I need a grain or other starch to soak up the loverly piccata sauce juices, which I always make too much of because I luuuuuuurve them.

[Poll #1335860]

(The selections I chose are based on the extremely scientific metric of 'things that happen to be in my kitchen.' Also, assume that any starch would be cooked simply in either lightly salted water or chicken broth until tender, except of course for the toast, which would be toasted.)

Chicken Piccata

I went with the orzo, because a) it was the runaway poll victor, b) it turns out I had a package of 'garden medley' flavored orzo, which would go great with the flavor of the piccata sauce, and c) jmpava's swing vote was for the orzo. ;)

From Food 2009

(Picture taken with iPhone, hence not-great quality.)

( Chicken Piccata with Orzo )

( Thin-Sliced Winter Salad )