-For Jews, there is one day every week called Shabbat/Sabbath, which is sundown on Friday to sundown on Saturday. It is the day of rest where you put your phone down, close your laptop and spend time with family and friends. For more observant Jews, they follow a sort of guidelines of what they can and cannot do on Shabbat.-

After this first shabbat dinner, it became a tradition for one of our friends to host dinner every Friday night and we would simply eat, hangout and maybe play a few card games. By the end of the first semester I began dating one of the guys who invited me for my first Shabbat dinner in Herzliya. He’s a great guy and its fair to say that our relationship revolves around food. Since we both love cooking and food in general, we make dinner for each other quite often. 

This past week I decided to make Shar (my boyfriend) and his brother Noy Chicken Piccata and a lemony-wine orzo. Chicken Piccata is an American dish with an Italian name, and bears resemblance to Sicilian cooking style. Whenever my mom made it she always served it with orzo and roasted veggies (usually green beans or broccoli). Perfect for a weekday dinner, this dish is quite simple (yet, flavorful) and doesn’t take long to prepare or cook!


Chicken Piccata & Wine Orzo

Serves 4-5    –    Prep Time: 10 minutes    –    Cook Time: 25 minutes

Chicken Piccata Ingredients

  • 8 chicken cutlets

  • 1 egg

  • 4 tablespoons of lemon juice

  • margarine

  • 1/2 cup flour

  • 1/2 teaspoon paprika

  • 3/4 cup boiling water

  • 2 teaspoons or 2 cubes of chicken bouillon

  • 3 cloves garlic, crushed

  • 2 tablespoons cilantro, chopped

Wine Orzo Ingredients

  • 2 cups orzo

  • 3 cups boiling water

  • 1 cup of dry white wine

  • Salt

Instructions

  1. Boil water and wine for orzo in a non-stick pot.

  2. While that’s boiling, prepare the chicken:

    1. Beat the egg with 1 tablespoon of lemon juice. Combine flour and paprika.

    2. Heat margarine in a large skillet over a medium-high flame.*

    3. Dip chicken in egg, then flour. Brown chicken in margarine.

    4. Dissolve bouillon in water, add with lemon juice and garlic to skillet.

    5. Cover, simmer for 15 minutes.

  3. Add the orzo to the boiling water and wine and add salt. Lower flame to medium and stir every few minutes. Cook for 10 minutes or until tender.

  4. Strain excess liquid from orzo.

  5. Serve chicken and orzo with cilantro on top! Goes great with roasted veggies.

Notes

*If you don’t have a large skillet, you can use a medium size. When you’re browning the chicken you’ll have to brown the chicken cutlets separately. Once finished with this step, add all the chicken to skillet and follow the rest of the steps. Halfway through simmering, switch the top pieces (that are not fully covered in the liquid) with the bottom so they get all get juicy!

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