½ cup flour (or breadcrumbs)
1 ¼ tsp salt, divided
3 chicken breast, split, skinned & boned (slice thinly in half)
¼ cup oil
¼ cup (1/2 stick) margarine
½ cup marsala wine or sherry
1 cup chix broth/bouillon)
½ tsp pepper
½ tsp garlic powder
1 tbs parsley flakes
1 cup sliced mushrooms
In shall dish, mix flour & 1 tsp salt. Dredge chix in flour and shake off excess.
Heat oil over med hi heat in large skillet & sauté chix 6 to 8 minutes, til brown on both sides.
Remove chix from skillet & set aside (keep warm), add margarine, wine, broth, ¼ tsp salt, pepper, garlic powder and parsley. Reduce heat & simmer 2 to 3 minutes. Return chix to pan, add shrooms, cover & let simmer 10 minutes more til chix is tender & no longer pink.
NOTE: This is a simple recipe from my Mr. Food Cooks Chicken book. I usually double the sauce mix and serve with pasta. Also, you can use canned shrooms with this.
Thursday, December 18, 2008
Chicken Picatta
Coarse salt & ground pepper
½ cup flour
3 lbs chicken cutlets (can take b/s breast and slice in half thinly)
4 tbs olive oil
16 oz linguini
3 cups spinach (optional)
6 tbs butter
1 ½ cup dry white wine
4 tbs lemon juice
4 tbs capers, rinsed & drained
Bring large pot of water to boil.
Place flour in shallow bowl. Season chix with salt & pepper. Dip in flour, turn to coat, shake off excess.
Heat 1 tbs oil over med hi heat in large skillet. Add half chix, cook until lightly browned & opaque, 1 to 2 minutes per side. Transfer to plate & keep warm. Repeat with remaining oil & chix.
Meanwhile, cook linguini according to package directions. Reserve ½ cup of pasta water. Add spinach & stir til submerged. Drain pasta/spinach & return to pot, toss with 1 tbs butter. Season generously with salt & pepper. Add some reserved water if necessary and cover to keep warm.
In skillet (that you cooked chix), pour wine & lemon juice. Cook over med hi heat, stirring to loosen brown stuff on bottom until liquid has reduced to 1/3 cup, 4 to 5 minutes. Remove from heat & swirl in remaining butter. Add capers, season with salt & pepper. Divide linguini & chix onto plates and top with sauce.
Enjoy!
NOTE: I have never ever added the spinach to this. Just isn’t what I imagine the piccata to have.
½ cup flour
3 lbs chicken cutlets (can take b/s breast and slice in half thinly)
4 tbs olive oil
16 oz linguini
3 cups spinach (optional)
6 tbs butter
1 ½ cup dry white wine
4 tbs lemon juice
4 tbs capers, rinsed & drained
Bring large pot of water to boil.
Place flour in shallow bowl. Season chix with salt & pepper. Dip in flour, turn to coat, shake off excess.
Heat 1 tbs oil over med hi heat in large skillet. Add half chix, cook until lightly browned & opaque, 1 to 2 minutes per side. Transfer to plate & keep warm. Repeat with remaining oil & chix.
Meanwhile, cook linguini according to package directions. Reserve ½ cup of pasta water. Add spinach & stir til submerged. Drain pasta/spinach & return to pot, toss with 1 tbs butter. Season generously with salt & pepper. Add some reserved water if necessary and cover to keep warm.
In skillet (that you cooked chix), pour wine & lemon juice. Cook over med hi heat, stirring to loosen brown stuff on bottom until liquid has reduced to 1/3 cup, 4 to 5 minutes. Remove from heat & swirl in remaining butter. Add capers, season with salt & pepper. Divide linguini & chix onto plates and top with sauce.
Enjoy!
NOTE: I have never ever added the spinach to this. Just isn’t what I imagine the piccata to have.
Sunday, December 7, 2008
Mexican Wedding Cake Cookies
These are easy peasy lemon squeezy (sorry, it’s going through my head all day, have no idea what commercial it is and then I have hubby walking around saying it too)
1 cup butter (2 sticks) room temp/soft
½ cup powder sugar (plus extra for rolling them in)
¼ t salt
1 t vanilla
2 ¼ cup flour
1 cup chopped walnuts (we don’t do nuts I our cookies, but did add 1 cup on mini choc. chips)
Cream butter, sugar and vanilla.
Slowly mix in salt, flour and then stir in nuts/chips
Roll 1 T of dough into ball, place on ungreased cookie sheet (for easy peasy lemon squeezy cleanup, use parchment paper!)
Bake at 350 10 to 15 minutes
Roll cookies in additional powder sugar while still warm (but not HOT otherwise it melts and turns gooey!)
I made the dough & baked 12 cookies to be sure they were suitable. Then rolled out the rest of dough, place all on one baking sheet & froze before putting in a Ziploc. These will be cooked Friday night (if not Saturday morning) for the boat parade. If I make them any sooner, the animals will eat them up!
1 cup butter (2 sticks) room temp/soft
½ cup powder sugar (plus extra for rolling them in)
¼ t salt
1 t vanilla
2 ¼ cup flour
1 cup chopped walnuts (we don’t do nuts I our cookies, but did add 1 cup on mini choc. chips)
Cream butter, sugar and vanilla.
Slowly mix in salt, flour and then stir in nuts/chips
Roll 1 T of dough into ball, place on ungreased cookie sheet (for easy peasy lemon squeezy cleanup, use parchment paper!)
Bake at 350 10 to 15 minutes
Roll cookies in additional powder sugar while still warm (but not HOT otherwise it melts and turns gooey!)
I made the dough & baked 12 cookies to be sure they were suitable. Then rolled out the rest of dough, place all on one baking sheet & froze before putting in a Ziploc. These will be cooked Friday night (if not Saturday morning) for the boat parade. If I make them any sooner, the animals will eat them up!
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