Tonight's Menu
Chicken Piccata
Spaghetti with butter and cheese
Steamed Broccoli
Wine Pairing: Citrusy light white such as Pinot Grigio, Chablis
This can be served with rice or pasta as a side dish accompanied by a steamed vegetable. It tastes great with veggie rice and simple spaghetti tossed in butted and cheese.
Chicken Piccata
Ingredients: (serves 4-6)
2 skinless and boneless chicken breasts, butterflied and then cut in half
Salt, paprika and freshly ground black pepper
All-purpose flour, for dredging
2 tbsp butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
splash of white wine
1 tsp capers
1/3 cup fresh parsley, chopped
- Season the chicken with with salt, pepper and paprika. Dredge chicken in flour and shake off excess.
- In a pan over medium heat, melt the butter with olive oil. Add chicken and cook for 3 minutes per side till chicken browns and is just shy of fully done. Remove chicken and keep warm.
- In the same pan, add capers, lemon juice and stock and wine. Bring to a boil scraping all the brown bits from the pan. Return the fried chicken to the pan and simmer for 3-5 minutes.
- Serve drizzled with the lemon sauce and sprinkled with parsley.
Ingredients: (serves 4-6)
Spaghetti pasta
Butter
Salt
Freshly ground black pepper
Fresh Parmesan cheese
Red pepper flakes
2-3 cloves garlic
- Boil pasta in salt water according to package directions. Drain
- In a skillet melt butter and add grated garlic, red pepper flakes and boiled pasta. Remove from heat
- Gently coat the pasta with the butter mixture. Sprinkle black pepper and grated Parmesan and serve immediately.