Tuesday, October 10, 2006

Quick, Easy, and Elegant

After last night's late meal, I wanted to make something "fancy" for DH (though he really enjoyed the sloppy joes!), so I picked Chicken Piccata. This is a dish that is made in nice Italian restaurants, yet is really quick and easy to make. I always have the ingredients on hand, so it was a simple decision.

Chicken Piccata
2-3 boneless, skinless chicken breast halves
1/2 c flour
1 T olive oil
1 T butter
1/4 c white wine
2 T fresh lemon juice
salt to taste
freshly ground pepper
1 T chopped parsley ( I used 2 t dried)
2 t capers, drained

Put breast halves between two pieces of plastic wrap, and flatten with a heavy saucepan or a meat mallet. Dredge chicken in flour; sauté over medium heat in butter and oil until browned on both sides and cooked inside. Remove to a plate and keep warm. Deglaze the pan with wine and lemon juice. Bring to a boil. Season with salt and pepper to taste; add parsley and capers. Serve chicken with sauce poured over. Recipe can also be used with veal or pork.

Have you tried the new whole grain Rice a Roni? Tonight we had the Chicken and Herb Clasico flavor, and we've also tried the one with Garlic. Both are really good, easy, and are much healthier than the original flavors. Yes, I know they're high in sodium, but sometimes I just need something out of a box.

For a salad, I kept it simple - I sliced up two large, ripe tomatoes, topped them with chopped purple onion and crumbled bleu cheese, and sprinkled them with olive oil and balsamic vinegar. This has got to be my most favorite way to eat fresh tomatoes. The combination of flavors is divine.

2 comments:

Pam said...

I love this recipe!! Thanks for sharing Cyndi!

Sara said...

Sounds delicious - I didn't realize piccata could be so easy. As for tomatos, if you have any ideas, come visit my blog. I bought a case of tomatos on Saturday and am now wondering what to do with them. I can only eat so many slices to tomato with my dinner, no matter how good they are.