Chicken Piccata

Chicken Piccata

This is a recipe I knew before I met Heather and, had she not been a strict vegetarian at the time, one that I no doubt would have made to woo her. It’s delicious, impressive, and very easy to prepare. If you make this for the lady or gentleman of your fancy, it could very well result in after dinner sexytimes. I make no promises, but your odds are definitely improved.

In the past, I have enjoyed this dish on a bed or angel hair pasta (with a simple garlic butter sauce), but it plays well with a myriad sides. Last night, I served it with my roasted broccoli, but it also goes very well with roasted  brussels sprouts, steamed or sautéed green beans, peas, mashed potatoes, or any combination thereof. Note that I have made the recipe for two, but it scales up perfectly to serve however many people you prefer.

Chicken Piccata

Active time: 20 minutes | Total time: 20 minutes | Serves: 2


1 boneless, skinless chicken breast, halved horizontally (to make two thinner fillets)

1/4 cup all-purpose flour

salt and fresh ground pepper

3 tablespoons unsalted butter

2 1/2 tablespoons extra-virgin olive oil

1/4 cup chicken broth

1 lemon, juiced (about 2 tablespoons)

2 1/2 tablespoons brined capers, rinsed and drained

2 1/2 tablespoons fresh parsley, chopped (this is mostly garnish, so chop more or less to taste)


  1. Season the chicken filets with salt and pepper (both sides) and dredge them in flour. Shake them off, but don’t go nuts; that extra flour will come in handy later when you scrape the pan to make the sauce.
  2. Add 1 tbsp of butter and 1 1/2 tbsp of olive oil to a large skillet over medium heat. When it starts to sizzle, add the chicken, cooking each side for about 3 minutes. Remove and set aside.
  3. Add the chicken broth, lemon juice, and capers. Bring to a boil, stirring and scraping the pan to get all of those nice, flavorful brown crispy bits. Put the chicken back in the pan, then reduce the heat and let everything simmer for about 5 minutes.
  4. By now the chicken should be a nice golden brown and everything should smell capery and buttery and awesome. Plate the chicken, then add the remaining butter to the pan. Scrape it around again and whisk everything together until it begins to thicken. Pour the sauce over the chicken, sprinkle the parsley on top, and serve.


  • Get the most juice from your lemon by microwaving it for about 20 seconds. Then, roll it on the counter until it is noticeably softer. This helps burst the the little juice cells inside which makes the juicing easier and yields the most liquid.
  • You a regular skillet (vs. non-stick). Otherwise, you won’t get those brown crispy bits that add extra flavor. Don’t worry; because of the oil and butter, the meat sticking to the pan is not an issue.
  • Because we’re dealing with hot oil, butter, and chicken juices, I like to use a splatter screen. Of course this is totally optional, but I am a kitchen neatnik and mine has served me very well.

Penne with Two Tomatoes & Mozzarella

Penne with Mozzarella & Two Kinds of Tomatoes

So, listen. Heather will probably post some recipes on this site that require dedication, skill, and a certain amount of culinary prowess. Hers will be the recipes of a woman who practically grew up in the kitchen. One who, taught by a master cook, constantly challenges her palate and her skill set, always combining fresh and exotic ingredients into uniquely nutritious, flavorful, unforgettable dishes.

The recipes I post will be the recipes of a man who has to fend for himself while that woman is out.

My recipes will be delicious and healthy, but always very easy to prepare. Knowing your way around the kitchen will be helpful, but not required. If you can boil water and chop vegetables without chopping your fingers, you’ll be safe with me. To that end, I give you …

Penne with Two Tomatoes & Mozzarella

Active time: 15 minutes | Total time: 20 minutes | Serves: 4
Adapted from: Everyday Food


3/4 pound penne rigate

1 pint grape or cherry tomatoes

1/2 cup thinly sliced sun-dried tomatoes

6 ounces fresh mozzarella

1/4 cup chopped chives

1 tablespoon olive oil

2 cloves garlic (sliced thin)

salt and fresh ground pepper


If you want to save a little prep time up front, slice your sun-dried tomatoes, chives, and garlic ahead of time. This is not critical, as you can easily do it while your pasta is cooking, but if you don’t trust yourself to focus on two tasks at once, this may save you some stress. Otherwise, just follow the steps below.

  1. Put the mozzarella in the freezer so it gets cold, firm, and easier to slice. While that’s chilling, fill a big pot with water and set to boil. Once the water reaches a nice, rolling boil, add dash of salt and the penne. Cook until al dente (7 to 8 minutes). Scoop out 1/2 cup of the pasta water, then drain the pasta and set it aside.
  2. Meanwhile, rinse your tomatoes, slice the garlic, chop the chives, and cut the mozzarella into approximately half-inch cubes. How small you chop the chives is up to you, but I prefer them small so that they can get all over the pasta. Put your pot back on the stove over medium heat, then combine the olive oil, pasta water, both kinds of tomatoes, and garlic. Cook until the tomatoes get soft and their skins begin to split—2 to 4 minutes—stirring occasionally.
  3. Add the pasta, chives, salt, and pepper (to taste). Stir everything around until its all evenly distributed. Serve hot, sprinkling the mozzarella cubes on top last.

Two Years!

Two years ago today, Heather and Mike became Heather+Mike! Here’s to many wonderful moments together and many more anniversaries to come!

Roasted Broccoli for Lazy Jerks

roasted broccoli
Sometimes, Heather leaves the apartment for a while during mealtime and I am left to my own devices. Now, I can cook—my mama raised me right—and I enjoy it, but sometimes there are more important things to do like play video games or watch The Dark Knight for the second dozenth time. In times like these, I prefer to prepare a quick and simple meal for myself that is still reasonably delicious and healthy. This usually includes a lean protein like grilled chicken breast or salmon, a simple carb like rice or tater tots, and a green vegetable. Bucking the cliché, broccoli has always been one of my favorites. I used to prefer it simply steamed, served with a little bit of salt and pepper, but recently I have become obsessed with roasting it. Here’s what I do, in five ridiculously simple steps:



You may have noticed that a little web ad now appears in our sidebar. This is a widget from the site, whose mission is “to ensure the future of wild cats through scientific leadership and global conservation action.” Heather and I care a lot about animals—endangered or otherwise—and big cats are a particular passion of mine, so we felt that giving a little web real estate to a good cause was appropriate. Please take a few minutes to read about Panthera’s work and, if you can, get involved in some way. If you can’t dedicate your time or money, at least spread the word. The big cats of the world will thank you (or at least they would if they weren’t so busy being awesome).

We now return you to our regularly scheduled deliciousness.

Welcome to Heather+Mike!

©Puja Parakh

Well, we finally did it. For more than a year, I have been promising to set up a “family” blog where Heather and I could write about Youngcentric things like cooking, craft projects, our various adventures and, of course, our cats. Anyone else would simply have installed WordPress, selected a stately prebuilt theme, and called it a day. However “anyone else” is not a prideful and persnickety graphic designer. So, for about a year, I tinkered and procrastinated, chasing other interests—video games, comics, freelance projects, my own website—like a puppy chasing butterflies through a meadow. When Heather was forced to publish an amazing how-to about menu planning to her old LiveJournal page a couple months ago, I decided it was finally time to knuckle down and get to work. Welcome to the fruits of our planning, design, and passive-aggressive fights with WordPress!

Heather+Mike is “the official Young family blog.” We’ll write about whatever tickles our fancy, but it will most likely most often take the form of a food and crafting blog with random asides. (Sharing about cooking and crafting might be the only thing Heather loves more than actually cooking and crafting.) There will almost certainly also be a significant number of cat pictures and videos. Because that’s how we roll.

Keep checking back and enjoy!

All content copyright © 2024 Heather and Michael Young. Please do not take or copy anything without permission.