-=> Ben Collver wrote to Dave Drum <=-

 DD> I'm not sure if Recipe Source is still being updated or if it's static
 DD> these days. I suppose I could click a sidebar link and find out. If it
 DD> really mattered to me.

 BC> So far as i can tell, after consulting the wayback machine, i don't
 BC> think they have added any new recipes since early in 2001.

 BC> I wrote a semi-automated process to scrape recipes from fidonet
 BC> archives and am gradually going back in time and adding the missed
 BC> recipes.  I am in the middle of 2020 now, going backwards...  I am
 BC> focussing on the recipes that are already in MM format, but i have also
 BC> been busting the vegetarian recipes.  Michael Loo posted quite a few!

M Loo was quite the lad. And a friend - even thugh we had some "knock
down, drag out" discussions about what's proper in a recipe. I even 
won a couple of those. One of them was over piccatta when I posted my
recipe for chicken piccata without capers in the ingredients list. Loo
went ballistic claiming that piccatta *had to have* capers. I don't
care for the little salt bombs and don't cook with them. And I finally
found a passage in my LaRousse Gasrtnomique that supported my position.

He still grumbled but did give over.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Piccata
 Categories: Poultry, Citrus, Wine
      Yield: 2 Servings
 
      2    Chicken breast halves or
           - thighs; 4 to 6 oz each
           - boned, skinned
    1/3 c  Flour
      2 tb Grated Parmesan cheese
           Salt & pepper
      4 tb Butter
      4 tb Olive oil

MMMMM---------------------------SAUCE--------------------------------
      3 tb Lemon juice
      1    Lemon; sliced 1/4" thick
    1/2 c  Chicken stock
           +=OR=+
    1/2 c  Dry white wine
    1/4 c  Scallions; stems & bulbs *
           - chopped
           Light cream (opt)

MMMMM--------------------------GARNISH-------------------------------
    1/4 c  Chopped parsley
           Chopped Scallion tops (opt)
 
  * You can sub bottled capers for the scallions if you must
  have capers in your piccata. But they are not necessary.
  
  Skin and bone the breast halves. Butterfly them if extra
  thick. Pound to 1/4" - 1/3" thick (I use a heavy rolling
  pin and really lean into it).
  
  Mix the flour, S&P, and Parmesan well. Rinse the chicken
  breast halves under cold, running water. Dredge each half
  through the mixture until well coated.
  
  COOK THE CHOOK:
  
  Heat the olive oil and 2 TB butter in a large skillet on
  med-high heat. Add the floured chicken pieces. Brown well
  on each side, about 3 - 3 1/2 minutes per side. Remove
  from skillet and cover with aluminum foil. Keep warm in
  the oven while preparing the sauce.
  
  MAKE THE SAUCE:
  
  Deglaze the pan using white wine (or chicken stock) and
  lemon juice, add scallions and sliced lemon to the pan.
  Use a spatula to scrape up the browned bits. Reduce the
  sauce by half. w/hisk in the remaining 2 Tbsp of butter.
  
  Plate the chicken and serve with the sauce poured over
  the chicken. Sprinkle with parsley. Accompany with a
  side serve of pasta (dressed w/basil aioli?) or (real)
  rice.
  
  Serves 2
  
  MM Format by Dave Drum; 15 February 2008
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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