- Sep 13, 2010
- near Montreal, Quebec
I had a chicken breast that was just past its best before date, so I really wanted to use up ASAP. I opened the package and gave it a good sniff. No unwanted odours were detected. So, I made chicken piccata, a salad of rainbow chard, sorrel, green crisp lettuce, shaved red onion, scallion greens, yellow bell pepper, and carrot and dress it with my batch vinaigrette. I served some fusilli tossed with basil pesto as the carb portion of the meal. This time I didn't follow the recipe so much as follow @Cooking Goddess's instructions and eyeballed everything, rather than measuring. I didn't have any fresh lemons, because the season is pretty much over, so I used some bottled, organic, lemon juice. This was the best rendition of this dish that I have managed yet. Thank you CG.