Inspiring People to Cook Again
Indian Chicken Curry is a recipe I made up after having something similar in Miami. This Indian curry recipe has a bunch of ingredients but they all get tossed into the crock-pot or slow cooker, so it’s super easy to make. The flavors are intoxicating […]
Move over boring tuna salad – My healthy tuna salad is moving in. It’s packed with fresh vegetables and not loaded down with a ton of mayonnaise so it’s a leaner option to the traditional version. Since my husband and I like to eat as […]
Chicken Piccata (or Veal Piccata) is one of those staple dinner recipes that I like to make for a dinner party. It’s simple and delicious. Surprisingly, it is a dish that most people think is difficult or complicated. Making a dinner like Chicken Piccata is actually so much easier than you think and I hope this recipe becomes one that is most useful to you, especially if you’re looking for the perfect entree for a small (or even large) dinner party.
In the recipe below and the video demonstrating how to make Chicken Piccata, I’ll show you that this dish is only a few steps and that you can make this for 4 or 40 people and they’ll all be amazed at how great you made it. Look for the full recipe details and cooking tips right below the video.
Ingredients:
Directions:
On a cutting board, fillet each chicken breast and trim off any fat. Place two pieces of chicken at a time between two pieces of parchment paper. Pound with a flat mallet, until the cutlets are about 1/4-inch thick. Set aside and repeat until all the chicken is pounded thin. I like to cut the breasts into two pieces to make them more manageable and they also make more reasonable serving sizes like this.
Put some flour in a shallow dish. First, season each side of the chicken cutlets with salt and pepper and then dredge each cutlet lightly on each side with flour.
Heat oil in a skillet over medium-high heat. When the oil is nice and hot, brown a few cutlets at a time for 3-5 minutes on each side until golden. Once the chicken is brown, place the pieces in a single layer on a cookie sheet with a rim, or a glass casserole dish. Continue until all the chicken is browned. You don’t need to cook the chicken now. Just brown it. You’ll finish cooking it in the oven.
Turn up the heat and pour the white wine in the pan and boil down for a minute so the alcohol cooks off. Then add the lemon juice, chicken stock, bouillon, butter and then, the capers. Allow the sauce to cook for a minute or two. Pour the sauce over the chicken, place the lemon slices on top, cover with foil and place in a 350-degree oven for about 20 minutes. Remove chicken and sprinkle with fresh parsley before serving.
Cook’s Tips:
If you are making this for just 3-4 people, you could both brown the chicken and then cook it in the same pan to avoid using the oven. In that case, you would brown the chicken, then cover the pan and simmer on low for about 15 minutes instead of using the oven.
Chocolate Nutella stuffed pancakes provide the ultimate breakfast surprise. My recipe for Chocolate Nutella Stuffed or filled Pancakes is a way to get the flavor of Ebelskiver or Danish filled pancakes without the special pan. A new recipe that I have been testing out with […]
Italian Chicken Panini is one of my kid’s favorite sandwiches. The salty taste of the prosciutto goes so well with the melted mozzarella. Have you ever wanted to make these Panini’s at home like you see in magazines or have had at a great bistro café […]
Pasta salad is the perfect dish to bring to a potluck dinner or an outdoor BBQ. My mother in law’s recipe is always a hit.
My mother-in-law Judie was a great cook. She was famous for making simple and delicious home-cooked meals like pot roast, chicken and dumplings and meatloaf, but one of her “Almost Famous” dishes that she would make for most potluck dinners, pool parties and luncheons was her Tortellini Pasta Salad. It’s a simple dish that uses store-bought Caesar salad dressing so it can be made in no time at all.
Judie’s Tortellini Salad
Prep Time: 15 minutes
Start to Finish: 20 minutes
Servings: 10
Ingredients:
Directions:
Add cooked, tortellini to a large bowl and toss with olive oil.
Add all the vegetables, parsley, cheese, and Caesar salad dressing, toss again. Add olives salt and pepper and toss lightly once more.
Cover and refrigerate for at least one hour or overnight.
Toss well before serving.
Cooking Tips:
Be sure to not over cook the pasta. It is best when cooked al dente.
Pasta salad can be made a day or two in advance and stored in the refrigerator.
If salad seems too dry when ready to serve simply add more salad dressing and toss before serving.
The recipe above originally appeared on BettyCrocker.com. If you like this recipe, please share it recipe with a friend. Just click on the cute little icons below this sentence to share these on your Facebook page, twitter page, etc. with just one click!
Other than the holidays, summertime is my favorite time to be with family. Most of my extended family and friends live in New Jersey and all of them love to cook. This year, I decided to start snapping up recipes from everyone’s houses while we […]
Fresh fish is one of the healthiest things you can eat. Try this fresh fish recipe for a healthy, tasty and fast alternative to your regular routine. You can put all of your own favorite vegetables and your favorite fish right into a foil pouch […]
