10 Minute Chicken Piccata

Quick and tasty Chicken Piccata. It takes about 10 minutes to make and tastes like a restaurant. I made this last night and I actually impressed myself!

• 2 Boneless chicken breasts sliced in half or 3 slices
• 2 TBS Butter
• 1 TBS Olive OIl
• 1/4 cup flour
• 3/4 tsp paprika
• 3/4 - 1 cup dry white wine (can give or take according to taste add more if you are increasing recipe size)
• 3 TBS lemon juice (can give or take according to taste add more if you are increasing recipe size)
• Salt
• Freshly ground pepper (white or black) to taste
• 1 TBS Butter (for sauce at finish)
• 3 TBS capers

Chef's knive; platter for dredging; sautée pan.

RINSE chicken breasts under cold running water, drain, put on paper towel. Pat dry.

SLICE the chicken breasts to desired thickness 1/8 - 1/4" thick. Unlike veal, chicken is better cut than pounded thin.

MIX flour, paprika, salt and pepper

DREDGE chicken in flour mixture.

HEAT butter and olive oil in sautée pan over medium heat; be careful not to burn the butter, if using it. Add chicken breasts - do not crowd the pan. Sautée for about two minutes per side. REMOVE to a warm platter; you can place platter in warm oven.

ADD lemon and wine to pan; DEGLAZE (Dissolve the remaining bits of food) the pan using a wooden spoon or spatula to scrape. This is the basis for your sauce.

BRING to a simmer, reduce heat to medium-low, let sauce thicken.

WHEN sauce is thickened, swirl in butter. Add capers.

POUR pan juices over chicken. Serve.

Enjoy!    ~ Miss D' Lish

Chicken Tetrazzini (Nancee Rose)

Chicken Tetrazzini   

Ingredients:
4 chicken breast halves (on the bone preferred)
One half med. Onion – chopped
2 or 3 stalks celery – chopped
One pound fresh mushrooms - sliced
One pkg shredded cheddar cheese
One can cream of chicken soup
One-cup sour cream
One half-cup red cooking wine
Salt & pepper to taste
Spaghetti pasta (boil about a one & a half inch diameter bunch of raw pasta)
Parsley
Breadcrumbs
Parmesan cheese

Directions:
1. Boil the chicken breast in approx. 4 cups of water with onion and celery. (can add
one can of chicken broth or bouillon)

2. Boil pasta until firm doneness

3. Take out chicken when done & cool, leaving onion and celery in broth, add sliced
    mushrooms to broth and simmer until reduced in size.

4. Meantime, in another saucepan, heat soup, sour cream, wine, and one cup of
    chicken broth (from simmering mushrooms). Do not boil - when at a simmer add
    cheddar cheese and turn off heat. Stir until well mixed.

5. Debone chicken, chop strain mushrooms, onions & celery from broth (can save broth and
    store for future use)

6. Mix all ingredients: chicken, cheese sauce, mushrooms, onions, celery & spaghetti. Add
    salt, pepper and parsley as desired.

7. Put mixture in a greased casserole. Top with Parmesan cheese, breadcrumbs & parsley.

8. Bake at 350 for 20 to 30 mins, until bubbling

Crispy Parmesan Chicken (Angela T Metts)

Crispy Parmesan Chicken

• 1 cup of bread crumbs
• 1 cup of parm. cheese
• 2 tablespoons of garlic powder
• 1 stick of butter
• 3 chicken breast

mix bread crumbs, garlic and cheese in a square pan
melt the butter in a pan over the stove
defrost chicken

dip both sides of chicken in melted butter
dip both sides in mix

bake 375 for 1 hour