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Wild Blessings
Wild Blessings

Wild Blessings

A learning resource that can help you get outside and connect with nature.

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Burdock Root Mushrooms

Chicken Piccata with Burdock Root Mushrooms and Elderberry Capers

Chicken Piccata w/ Burdock Root Mushrooms & Elderberry Capers

  • skinless boneless chicken breast halves
  • tablespoons butter, room temperature and olive oil
  • 1 1/2 tablespoons Bob’s Red Mill gluten free flour
  • Additional all purpose flour
  • olive oil
  • dry white wine
  • Sumac juice
  • Bone broth
  • Burdock roots prepared and cooked
  • Elderberry capers
  • chopped fresh parsley
  1. Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness. Sprinkle chicken with salt and pepper. Mix 1 tablespoon butter and 1 1/2 tablespoons flour in small bowl until smooth. Place additional flour in shallow baking dish. Dip chicken into flour to coat; shake off excess.
  2. Heat 1 tablespoon oil in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter.
  3. Bring wine, Sumac juice and broth to boil in 1 skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Add prepared Burdock root discs heat through. Stir in capers, parsley and remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve.

Thomas Cooper and Lauren Essick fixed this dish for our Forage to Feast event! Plus we made this vegetarian version of Chicken Piccata with portabello mushrooms.  We added Milkweed pods to this dish.  Here is a picture.

 

Portobella mushrooms with Milkweed Pods and Elderberry Capers

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About Wild Blessings

Welcome to my website. My name is Holly Drake and I love to study, teach, and talk about wild foods. I live in the beautiful Appalachian Mountains of North Carolina with my husband Jason and my dog Max where I explore the beauty of God's creation to learn as much as I can about wild foods that are available to us for free.

Recent Posts

  • 2022 Year in Review
  • An Eye for Wild Blessings in 2023
  • Wild Preparedness – Water
  • Befriending Jerusalem Artichokes
  • Asian Cuisine Forage to Feast
  • Asian Forage to Feast – Saturday
  • Wild Fiesta Forage to Feast
  • The Wildly Preserved
  • Befriending Plants – The Presence of Pine
  • You Know You are a Forager When…
  • Wild Food Recipe Secrets
  • Wild Blessings Video of Adventures
  • Befriending Plants: Magnificent Mullein
  • Oils in the Life of Jesus Christ: April 2, 2021
  • Wild Blessing’s Final Fling – Plantasia
  • Thank God for Goldenrod
  • Curses and Blessings…BURdock
  • Befriending Plants…Heal All
  • Wild Shopping Tips
  • Foraging in April
  • The Passing of a Pioneer, Linda Runyon
  • Forage to Feast with Marc Williams
  • A Dandelion Celebration
  • Tapping Maples
  • My Facebook Confession
  • Pine is Fine
  • Paleo Wild and Free
  • A Personal Hero, Linda Runyon
  • Spring Fling March 31
  • Wild Food Lunch w/ Friends

 

Support Wild Blessings

 

Help me offer many resources and classes for free.

 

PATREON – You can become a regular supporter on Patreon.com. Go to their website, or search for Patreon.com/wildblessings and sign up to be a regular contributor.

 


 

PAYPAL – Whether you are paying for an upcoming event or contributing a donation, you can always use PayPal.com. Look there for my account, Holly Drake.

CONTACT:
HollyDrake56@gmail.com
 

          

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Ph. 828-406-8241

e: hollydrake56@gmail.com

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A learning resource that can help you get outside and connect with nature.
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