Tuesday, May 15, 2007

Season of new recipes!

Since school is out once again I am committed to trying some new recipes. I went through a ton of my Cooking Light Magazines from the last year and ripped out a bunch of new recipes and planned a few of them in the next 2 weeks. Here is the first one that I tried and it was so yummy! It also was pretty simple for a cooking light recipe. Lew and I gave it 2 thumbs up. Enjoy!

Chicken Piccata with Capers

  • 4 chicken breast halves
  • 1/4 C flour
  • 1 tbs butter
  • 1 tbs olive oil
  • 1/2 cup white wine
  • 1/4 cup fresh lemon juice
  • 2 tbs capers
  • 2 teas. minced fresh garlic
  • 1/4 teas. salt
  • 1/4 teas. fresh ground pepper
  • 4 cups hot cooked spaghetti
  • 2 tbs chopped fresh flat leaf parsley and lemon slices for garnish
Directions: Pound chicken breasts to 1/2 inch thickness. Dredge through flour. Heat butter and oil on med-high heat in skillet. Add chicken, cook 3 min. each side or until brown. Remove chicken, keep warm. Add white wine, lemon juice, capers, and garlic to pan; scrape pan to loosen browned bits. Cook for 2 minutes or until slightly thick. Sprinkle with salt and pepper. Serve chicken over pasta. Top with sauce; sprinkle with parsley and top with lemon wedges.


Mrs. Ellis said...

Yum. Yum, can we come over for dinner for one of you yummy experiments???????

Prellis said...

This looks so good and not that hard to make, hum!