My friend had been working non-stop for the last month or more, so I decided to offer her a home cooked meal and some fabulous wine from my little collection. She immediately agreed stating that she would have no make-up on and highly likely would be wearing slippers :). Absolutely fine by me as I would like be in a similar state of dress and make-up’less.
She came over around 6.30pm and sat at my island snacking on some cheese and crackers while I went about putting together a Martha Stewart favorite of Chicken Puttanesca with Orzo.
I opened a ridiculously outstanding bottle of Modus Operandi Cabernet Sauvignon 2012 and I took my time making dinner so we could catch up with everything and anything.
Dinner was fantastic and tasted even better on Sunday reheated. I will probably also have it for the next two nights.
Our evening ended with a sweet gift of some macarons from La Maison du Macarons in New York City.
What an absolutely perfect evening after a crazy busy week in New York.
I will not admit that I opened another bottle of fabulous red wine.
- 3/4 pound orzo
- 1/4 cup extra¬ virgin olive oil
- 1/3 cup chopped fresh parsley
- Coarse salt and ground pepper
- 1 large cloves garlic, finely minced
- 3 tablespoons capers plus 1 tablespoon brine
- 4 chicken cutlets (about 1 pound)
- 1 can (28 ounces) diced tomatoes
- 1/2 cup chopped Kalamata olives
- Cook orzo according to package instructions; drain and transfer to a bowl.
- Add 2 tablespoons oil and the parsley. Season with salt and pepper.
- In a medium bowl, whisk garlic, 1 tablespoon oil, the brine, and 1/2 teaspoon pepper; toss with chicken.
- In a large nonstick skillet heat remaining tablespoon oil over medium-high. Cook chicken until golden and cooked through, 5 to 8 minutes, flipping halfway through.
- Transfer to a plate. Add tomatoes and their liquid, olives, and capers to skillet; boil until thickened, 4 minutes.
- Stir in any juices from chicken and season with salt and pepper. Serve chicken with orzo and sauce.