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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.

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Chickweed Recipes

April 24, 2023

Befriending Knotweed

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Hiking Habit

January 26, 2023

2022 Year in Review

January 4, 2023

Archive

Chickweed Recipes

April 24, 2023

Befriending Knotweed

April 14, 2023

Hiking Habit

January 26, 2023

2022 Year in Review

January 4, 2023

An Eye for Wild Blessings in 2023

January 3, 2023

Wild Preparedness – Water

December 3, 2022

Befriending Jerusalem Artichokes

December 3, 2022

Sharing the Magic

June 2, 2022

Asian Cuisine Forage to Feast

July 27, 2021

Asian Forage to Feast – Saturday

July 21, 2021

Wild Fiesta Forage to Feast

July 11, 2021

The Wildly Preserved

March 11, 2021

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