I'll start off with an easy and delicious meal. I apologize for not having pictures of most of my 133 tried-and-trues. As I move along with this project, I will definitely start taking pictures. The chicken piccata is an adaptation from a Giada De Laurentiis food network recipe. The roasted parmesan broccoli is an adaptation from a couple of combined food network recipes plus my own added twists.
CHICKEN PICCATA (serves 4)
Ingredients:
-1 lb chicken breast cutlets
-salt and ground black pepper
-flour for dredging
-1/3 c lemon juice
-1/2 c chicken stock
-1/4 c capers
-1/3 c chopped fresh parsley
-4 T butter
-a swirl of extra virgin olive oil around the pan
Instructions:
1) season the raw chicken cutlets with salt and pepper and dredge in flour on both sides
2) in a skillet large enough to fit all of the chicken, melt 3 of the 4 tablespoons of butter and add the olive oil
3) when the butter and olive oil start to sizzle, add the chicken and cook for about 3 minutes on each side
4) remove the chicken and transfer to a plate
5) in the pan, add the lemon juice, chicken stock and capers; bring this to a boil, scraping up the bits from the bottom of the pan
6) check for seasoning, return the chicken to the pan and simmer for 5 minutes (or until the sauce is reduced to your liking)
7) remove the chicken to a platter
8) add remaining tablespoon of butter to the sauce and stir vigorously in the skillet
9) pour the sauce over the chicken and garnish with the parsley
-1 lb chicken breast cutlets
-salt and ground black pepper
-flour for dredging
-1/3 c lemon juice
-1/2 c chicken stock
-1/4 c capers
-1/3 c chopped fresh parsley
-4 T butter
-a swirl of extra virgin olive oil around the pan
Instructions:
1) season the raw chicken cutlets with salt and pepper and dredge in flour on both sides
2) in a skillet large enough to fit all of the chicken, melt 3 of the 4 tablespoons of butter and add the olive oil
3) when the butter and olive oil start to sizzle, add the chicken and cook for about 3 minutes on each side
4) remove the chicken and transfer to a plate
5) in the pan, add the lemon juice, chicken stock and capers; bring this to a boil, scraping up the bits from the bottom of the pan
6) check for seasoning, return the chicken to the pan and simmer for 5 minutes (or until the sauce is reduced to your liking)
7) remove the chicken to a platter
8) add remaining tablespoon of butter to the sauce and stir vigorously in the skillet
9) pour the sauce over the chicken and garnish with the parsley
ROASTED PARMESAN BROCCOLI (serves 4)
Ingredients:
-1 head of broccoli
-1 T olive oil
-salt and freshly ground black pepper
-2 T of good grated parmesan
-freshly squeezed lemon juice to your liking
Instructions:
1) preheat the oven to 400 degrees
2) cut the broccoli lengthwise and arrange in a single layer on a baking sheet3) drizzle the broccoli with the olive oil, salt, pepper, and lemon juice and lightly toss
4) roast this in the oven for 15 minutes; halfway through, lightly toss again
5) sprinkle the parmesan on top and roast for 5 more minutes
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