Chicken Picatta

Hi. I'll skip the small talk and get straight to the Chicken Picatta. You're welcome.

Chicken Picatta

(4 servings)

4 chicken breasts, thinly sliced (about 1/2 inch thick)

1/3 Cup lemon juice

1/2 Cup chicken broth

6 Tablespoons butter

4 Tablespoons olive oil 

1/4 Cup capers, rinsed 

1/4 Cup fresh parsley, chopped

Salt & pepper, to taste

About 1/2 Cup of flour (for dredging)

1. Season chicken pieces with salt and pepper. Dredge the pieces in flour and shake off the excess flour.

2. Heat the olive oil and 4 tablespoons of the butter in an extra large skillet over medium-high heat. 

3. When butter is melted add the chicken pieces and cook on each side for about 4-5 minutes (cooking time will vary depending on your skillet, stove and the thickness of your chicken).

4. Remove chicken pieces from skillet and place on a plate (NOT the plate you will eat from, as the chicken is not yet done cooking).

5. Add the lemon juice, chicken broth and capers to the skillet and bring to a boil. 

6. Place chicken pieces into the pan, cover, and simmer over medium-low heat for about 5 minutes until chicken is cooked through.

7. The chicken is done! Place on a platter or on your plate.

8. Sauce time! Add the last 2 tablespoons of butter to the skillet and stir for about 30 seconds.

9. Drizzle the sauce over each chicken piece and garnish with freshly chopped parsley and thin lemon slices.

Bon appetit!

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Zesty Lemon-Garlic Vinaigrette

If you're going to be eating a lot of salads you have got to keep them interesting. Got to. Salad dressing is fun because there are so many different flavors to choose from.

Full disclosure: there's always a bottle of Ken's Ranch Dressing in my refrigerator (...and an unopened bottle in my pantry as back-up). Hey, the man knew his way around a salad bowl!

But I also like to whip up my own dressings. This Zesty Lemon-Garlic Vinaigrette is an old favorite. It's simple and delicious. Enjoy it with a simple romaine and tomato salad or drizzle it over some fresh spinach leaves. It also makes a lovely Greek or Mediterranean salad dressing.

If you're feeling zesty yourself, substitute another dried herb for the oregano. See how you like parsley, rosemary, marjoram, or basil. Have fun with it.

My tip to you: If you're not doing so already, start stocking your pantry with dried herbs, spices, seasonings, vinegars and such. That way you will have everything you need when you want to make a marinade or dressing. It's so wonderful when you find a recipe that you want to make and you realize that you already have everything you need to make it. 

Look for sales on spices at the grocery store. The more expensive brands, usually packaged in glass bottles, are great. Quality ingredients = quality food. But if your grocery budget is tight you can purchase inexpensive generic brands at grocery stores, drug stores or the dollar store. Better yet, buy a spice rack so you will have some basic spices to work with. Buy spices that you've never tried before and search for recipes that call for those new spices. 

I also recommend buying a good brand (I use Christopher Ranch) of minced garlic to keep in your refrigerator, especially if you're a garlic lover like me. (If I hand-minced all the garlic I use in a typical week I'd have carpal tunnel!) Lemon juice concentrate and lime juice concentrate are two other staples in my refrigerator.

Have fun!

Zesty Lemon-Garlic Vinaigrette

Yield: 4 servings (2 Tbsp servings)

6 Tablespoons extra virgin olive oil

2 Tablespoons fresh lemon juice

1 Teaspoon red wine vinegar

1 Teaspoon salt

1 Clove garlic, minced 

1/2 Teaspoon dried oregano

1/4 Teaspoon ground pepper

1. Whisk all ingredients together. Pour over your salad.

2. Now wasn't that easy? 

3. Be sure to shake/whisk before pouring on your salad, as the oil and other liquids will separate. Store in an airtight container in your refrigerator for up to 2 days.