Our lemon tree is loaded with lemons, so I looked up things to cook with lemons. Chicken Scallopini uses lemon juice so I looked up a recipe and came up with this.
2 Chicken Breasts (Boneless & Skinless – Cut in half)
1/4 tsp. salt
1/4 tsp. black pepper
1/4 cup Flour
1/4 cup Italian bread crumbs
1 tbsp. butter
2 tbsp. capers
1 tsp. minced parsley (and some for garnish)
1/4 cup fresh lemon juice
1/4 cup dry white wine (I used Chardonnay)
Cooking spray for pan
I started out covering my counter with plastic wrap and got out 2 boneless / skinless breasts.
I cut them in half horizontally, seasoned them with salt and pepper and covered them with plastic wrap.
I pounded them out to approximately ¼” thick.
I dredged them in a mixture of half flour and half Italian bread crumbs.
I spray my non-stick pan with a little red pepper olive oil and pre-heated it over medium high heat and placed in 2 pieces of chicken.
I cooked it for 3 minutes and flipped them. (You can see the red and golden potatoes cooking on the back burner)
Once all 4 pieces were cooked, I put 1 tbsp. of butter and 1/2 tsp. of flour in the pan. I mixed them together and than put in the capers, parsley, lemon juice and white wine. I let this cook down for approximately 2 minutes.
Once it started to reduce, I put the chicken back in and gave each piece a good coating while they reheated.
Here it is plated up with the potatoes and some green beans.
Have been busy with my other toy projects so the pellet Akorn has been cold for a while. Today kids want to eat pizza so I fired up the pellets akorn. It heats up to 500+ degrees in less than 10 min and the pizza was perfect. I fitted a WiFi PID controller and was going to tweak the algorithm but...too many projects!
Right now the temperature overshoots 50-80 degrees if set below 300 degrees, but gets better as it goes higher.
Anyway here is the pizza and the good looking grill haha.
Dumped in the last of my Cowboy lump for a Saturday night pork butt. If you've seen any of the negative comments on Cowboy I didn't have any problems with the bag I had. It was definitely a lot smokier start than my old KJ Big Block, but produced good food. See you smoke Cowboy! Up next is a bag of RO XL cut should be fun. For now I've got a pork butt to cook.
My daughter grabbed up some fresh, wild Sockeye filets at Costco a few weeks ago. She dropped them into our freezer since she didn't have room in hers. Yesterday, she asked us to pull two out to defrost for a dinner. They were just around a pound each. They sat in the sink for three hours at which point she called and advised that she cancelled dinner due to a sudden stomach ailment. We put them into the fridge then decided today that we should cook them up to prevent spoilage. This afternoon, I made a brown sugar and kosher salt brine and soaked the fillets for just under two hours.
i fired up the Akorn to about 169 degrees, added some apple chunks and alder chips to supplement and then tossed the fish on. They have been in the Akorn for about an hour now and I think I am going to go for about three more hours before pulling them off. The Akorn has been holding steady now at 168-170 degrees F and that has surprised me. I seriously thought that I couldn't get it to hold that low. First time doing fish on the Akorn At a temperature this low, so any suggestions are appreciated!