(no subject)
Jan. 22nd, 2009 03:43 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
coraaIt'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.)
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.)