» A profile of guest blogger Aggie Goodman from ‘Aggies Kitchen’ at Look and Taste’s Food Tips

Featured Blogger #30 Aggie Goodman from ‘Aggies Kitchen’

How long have you been blogging about food for?

I started Aggie’s Kitchen last June so about 9 months.

Who is your favourite tv chef?

Definitely Giada DeLaurentiis but there are plenty of great ones to watch.

Describe your blog in 5 words?

Fresh and flavorful everyday food.

If you could only have one more meal what would it be?

My grandparents’ lasagna and homemade bread.

First special food experience memory?

There are so many since I grew up in an Italian kitchen! I do remember making homemade pasta, maccheroni, with my grandmother and mother one Sunday morning and making one of the noodles into a funny shape different from the rest. Whoever found that “different” noodle in their bowl was supposed to wash the dishes!

Barefoot Contessa’s Chicken Piccata

We have eaten very well this week. I made this chicken dish the night before I cooked up Ellie’s Fish Tacos with Chipotle Cream…and I have been happily eating leftovers for lunch all week.

This chicken dish is a classic. Its one everyone should learn to make. You could really impress with this dish too. And honestly, there is not much to the recipe. It is just a wonderful combination of great flavors.

I decided to cook my chicken in the oven from the beginning, I just sprayed each breaded cutlet with nonstick spray (or you can drizzle with olive oil) to give the breading a little extra something. I also added capers to my sauce…because honestly, I can’t have chicken piccata without them. Instead of using lemon halves, I added sliced lemons to the sauce and served them with the chicken. It all went together perfectly with steamed broccoli and a roasted vegetable medley.

This Barefoot Blogger recipe was chosen by Lindsey of Noodle Nights and Muffin Mornings. What a great pick! Check out the rest of the Barefoot Bloggers and see what they cooked up!

Chicken Piccata
Recipe from Ina Garten, Barefoot Contessa at Home or Food Network

2 split (1 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 extra-large egg
1/2 tablespoon water
3/4 cup seasoned dry bread crumbs
Good olive oil
3 tablespoons unsalted butter, room temperature, divided
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 cup dry white wine
Sliced lemon, for serving
Chopped fresh parsley leaves, for serving Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.

Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.

Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.

For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.