I love trying new cooking techniques. Most recently, I attempted poaching. Not the endangering elephants kind, but the cooking something by simmering it in broth kind.
The poaching protein of choice: mahi-mahi. The poaching liquid: chicken broth, white wine, and rosemary. The outcome: delicious.
Poached Mahi-Mahi with Tomato Caper Sauce
Ingredients for fish: (Serves 2)
- 2 mahi-mahi filets
- 3 cups chicken broth
- 1/4 cup white wine
- 2 sprigs rosemary
If you’ve never tried chicken piccata, I suggest you rectify that immediately. Piccata is a method of food prep where meat is sliced, coated, sautéed and served in a sauce.
In the world of chicken piccata, that means that beautiful chicken breasts are sliced, dredged in seasoned flour, sautéed in butter and olive oil and served with a lemon, caper sauce.
If that doesn’t interest you, you can always eat ramen.
My favorite chicken piccata recipe comes from Giada De Laurentis (I’ve tried other recipes and nothing beats hers). My recipe is halved, since I only cook for my roommate and myself. I also nixed the parsley. Here’s how I do it.