Chicken and vegetable creamy piccata
1.25 kg chicken breast strips
1 tbsp minced garlic
Juice of 3 lemons
50 ml dry white wine (optional; substituted by hot water)
400 ml pouring cream
1/4 kg zucchini (peeled, quartered, sliced)
1/4-1/3 kg potato (scrubbed, rinsed, boiled, peeled, diced)
300 gm button mushrooms
2 chicken bouillon cubes
50 gm butter + 1 tbsp corn oil
Salt + pepper + herbes de Provençe
In a large cooking pan; combine zucchini and a very small amount of water; enough to boil and cook them; only for ten minutes. Remove zucchini without its remaining waters and combine with diced potato. Leave aside; covered. Heat a wide skillet on high. Add oil and butter to melt. Add chicken; in batches, to stir fry; only to sear and change colour. Remove with a slotted spatula, on to a plate and leave aside. With the final batch; stir in the garlic; only to become translucent. Return all other chicken batches to skillet. Add seasoning. Add the mushroom, wine, lemon juice and the bouillon cube. Allow to cook for 15 minutes then pour the cream and stir in combined cooked vegetables. Bring to the boil and remove away from heat. Serve with boiled pasta and cheese, or fluffed rice, or rice with fried vermicelli.
*A version of this article appears in print in the 29 September, 2022 edition of Al-Ahram Weekly.