chicken piccata

Ingredients

• 2 lbsChicken cutlets, tenders or chicken breasts (halved horizontally)-I like to pound out the chicken but not a must-makes is more tender
• 2 ½ tspSalt, divided
• ½ tspPepper
• 1 cupFlour for dredging (I like to add my fave Italian dried herbs, optional)
• 6-10 tbspButter, cut into pieces, divided
• 4 tbspOlive oil, divided
• 1Shallot, minced
• 1 tbspGarlic, minced
• 1 1/2 cupsChicken stock
• 1Lemon juiced (1 tbsp)
• 2 tspLemon zest
• 2 tbspCapers, drained
• Parsley, chopped, for garnish (optional)

Method

1. Season the chicken with 2 teaspoons salt and pepper on both sides. Place the flour on a plate. Dredge the chicken in the flour and shake off any excess. Discard the flour when finished dredging.

2. Heat 3 tablespoons butter and 2 tablespoons oil in a large skillet set over medium-high until the butter has melted.

3. Working in batches, taking care not to crowd the pan, add ½ the chicken and sauté until golden brown, about 2 ½ - 3 minutes per side, until cooked through. Set the chicken aside on a plate when they finish cooking.

4. Add 3 more tablespoons of butter and 2 more tablespoons of olive oil and finish cooking the 2nd batch of chicken.

5. Add the shallot to the pan drippings and sauté until soft and fragrant, about 1 minute. Add garlic and saute for 1 minute longer.

6. Add the stock and simmer until reduced by half, about 4-5 minutes.

7. Reduce heat to low, then stir in the remaining 4 tablespoons butter, capers, lemon juice, and zest to taste. Season with remaining ½ teaspoon of salt. Garnish with parsley if using.

8. Serve the chicken with the piccata sauce poured over the top of the pan-fried chicken, alongside your favorite pasta, mashed potatoes, rice or salad.

inspired by the modern proper

Lasagna Soup

 

FOR THE SOUP:

•  2 tsp. olive oil
•  1-1/2 lbs. Italian sausage (ok to split sausage with ground beef)
•  1 large yellow onion, chopped 
•  3-4 large garlic cloves, minced (depending on personal taste)
•  2 tsp. dried oregano
•  1/2 tsp. kosher salt
•  1/4 tsp. ground black pepper
•  1/4 tsp. crushed red pepper flakes (can skip is using spicy sausage)
•  3 T. tomato paste (add more for even deeper tomato flavor)
•  2 (14.5-oz.) cans fire-roasted diced tomatoes 
•  2 bay leaves
•  4-6 c. low-sodium chicken stock (depending on how thick you want it)
•  8 oz. of fave pasta (broken lasagna noodles are fun!)
•  1/2 c. fresh basil leaves, sliced thinly

FOR THE CHEESY Topping:

•  8 oz. ricotta
•  1/2 c. grated Parmesan cheese
•  1 c. shredded mozzarella cheese
•  1/4 tsp. kosher salt
•  freshly ground black pepper, to taste

Heat olive oil in a large pot over medium heat. Add sausage and brown for 3 minutes, breaking it up into bite-size pieces with a wooden spoon.

Add onion, garlic, oregano, salt, pepper, and red pepper flakes, and cook until onion is softened and sausage is browned, about 7 more minutes.

Stir in tomato paste and cook for 2 minutes more.

Add diced tomatoes, bay leaves, and chicken stock. Bring just to a boil, then reduce heat and simmer for 15 minutes.

Meanwhile, prepare pasta in a separate saucepan according to package directions, to el dente. Do not over cook. Drain. 

In a medium bowl, create the "cheesy topping" by combining the cheeses, salt, and pepper. Set aside.

Stir fresh basil into soup right before serving.

To serve, add cooked pasta to individual bowls and ladle soup over the top. Serve with dollops of cheesy yum and additional shredded mozzarella.

inspired by Aunt Sue and afarmgirldabbles.com 

barbecue sauce with a touch of bourbon

small onion, chopped
3 cloves garlic, minced
2 T olive or avocado oil

saute....3-5 minutes

add:
2 c ketchup (as healthy as possible)
1/2 c bourbon
1/2 c cider vinegar
1/2 c water
5 T dark brown sugar or maple sugar
2 T molasses, honey or maple syrup
1 T worcestershire sauce
1/2 tsp dried mustard
1 tsp chili powder
large lemon juiced
pinch of red pepper flakes to taste
1/8-1/4 tsp cayenne pepper
1/4 tsp black pepper

Boil medium heat for 10 minutes and simmer for another 20 minutes.

Cool and then put in the food processor or bullet to puree to a smooth consistency (optional).

Can be made ahead of time and store in the refrigerator.

So delicious on baby back ribs & grilled chicken

created by Char