Rachael Ray Chicken Piccata + A Treat for Furry Friends

Those who follow me on Instagram likely know that I have a cat named Hampie who I am slightly obsessed with. I got her as a rescue at the Charlottesville-Albemarle SPCA as soon as I graduated college and she has traveled with me through new cities, different houses and apartments, and had an array of roommates, both human and furry. Through it all, she's become a bit of a spoiled city cat who has zero interest in going outside and prefers the more sophisticated taste of people food to her own. 

Note: This is Hampie's usual attempt to eat my dinner, but I do not actually let her eat my food, promise!

Rachael Ray has come out with a line of cat and dog food that gives pets a delicious meal inspired by people food and you can even find her corresponding recipes for humans on the Chef Tails website. I chose to try out the Chicken Piccatta while Hampie dined on the Chicken Purrcata. Though I'm not going to say Hampie still wasn't curious as to what was on the table, she thoroughly enjoyed her own meal and will definitely be sniffing around for seconds.

Rachael Ray Chicken Piccatta

4 chicken breasts, butterflied and pounded very thin
Salt and pepper
Flour, for dredging
2 tablespoons extra virgin olive oil
2 tablespoons butter
1 lemon, half for juicing, half thinly sliced
2 cloves of garlic, finely chopped
1/4 cup chicken stock
1/8 cup dry vermouth
1/8 cup flat leaf parsley
Warm bread

Heat a large skillet over medium to medium-high heat. Warm a serving platter or large plate in a 250°F oven.
Season the chicken with salt and pepper and dredge in flour.
Heat the EVOO in the skillet, giving a couple of turns to the pan while heating. Cook the chicken in small batches, browning lightly on each side, adding more EVOO as necessary. Transfer to a warm platter and cover with foil.
To the skillet, add the butter and melt. Add the lemon slices and lightly brown. Add the garlic and stir for a minute; deglaze the pan with the vermouth or wine. Add the chicken stock, lemon juice and parsley. Slide the chicken into the pan and pass through the sauce.
Return to the platter and serve with bread, for mopping.

Since everyone, furry friends included, should be able to enjoy meals with wholesome, nutritious ingredients, you can find more information on the Rachael Ray Nutrish Cat and Dog Food here and also check out all of the Chef Tails recipes for people.

1 comment

Back to Top