Time to catch up… We had a great time hosting the engagement party. We were certainly glad to have rented the canopy because it was cold and rainy although lucky for us, the rain held off until the food was served. The amazing thing is that we actually were able to stand under the canopy – if it had been up to my husband we would have been standing on top of it. If you ever need anything assembled, my husband is not the first guy you’d call for help. After the rental company dropped it off along with 50 tables and chairs, my husband went out to set it up with Tim. Not that he gives up easily, but seriously…14 minutes after being out there he was back inside fuming, telling me to call the company to send someone out to set it up. I had to tell him that they don’t do that and sent him back out with the warning that he’d better not come back inside in under an hour. As it was getting dark I started to worry until I heard our neighbor out there and figured we finally had a fighting chance on getting the canopy up. Our neighbor is not only a super nice and handy guy but he’d already dealt with the same canopy for a party he’d had a few weeks earlier. So thank you Jim for getting that canopy up and helping John save face by explaining that the equipment was all rusted and bent.
We had plenty of food some made ahead, some provided by Tim’s mother, and delicious appetizers friends brought. The only thing that I had to do at the last minute was to make the chicken piccata – why I made so much I’m not sure but by the time I sliced and pounded the chicken breasts, I ended up with about 50 cutlets. At least I had great help from Tim’s mother and we sort of got a rhythm going with me dusting the cutlets and Kath sautéing like crazy. I had a number of guests who have severe gluten intolerance and decided to make this a gluten free dish that everyone could enjoy although I was a little leery of how the almond flour would work out. Frankly, it turned out great and I’d definitely make it again because the almond flour actually seemed to make it a little lighter yet the flavor was marvelous. I especially liked this recipe because it made plenty of extra gravy and who doesn’t like a little extra gravy on top?
GLUTEN FREE CHICKEN PICCATA (for less than 50)
4-6 Chicken breasts, pounded to thin slices
1/2 Cup Almond flour
5 TBL Olive oil, or enough to coat bottom of pan
1/4 Cup Lemon juice
1 Cup Chicken stock – I found gluten free chicken broth made by Swanson
Capers for topping
- Coat chicken breasts in almond flour then sauté in hot olive oil until lightly browned
– Remove chicken and keep warm while making sauce:
– Add lemon juice and chicken stock to pan, loosening chicken bits, reducing sauce
– When sauce has thickened, add chicken and capers
And that’s all there is to it…unless you’re doing 50 of them in which case bring a stool over to the stove.