On Sat, 28 Feb 2009 12:25:44 -0500, "Debbie"
> wrote:

>Pick a flavour and add it to the chicken.

Lemon is always good... chicken piccata, for instance.

Chicken Piccata
Recipe courtesy Giada De Laurentiis

2 skinless and boneless chicken breasts, butterflied and then cut in
half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and
shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter
with 3 tablespoons olive oil. When butter and oil start to sizzle,
add 2 pieces of chicken and cook for 3 minutes. When chicken is
browned, flip and cook other side for 3 minutes. Remove and transfer
to plate. Melt 2 more tablespoons butter and add another 2
tablespoons olive oil. When butter and oil start to sizzle, add the
other 2 pieces of chicken and brown both sides in same manner. Remove
pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove
and bring to boil, scraping up brown bits from the pan for extra
flavor. Check for seasoning. Return all the chicken to the pan and
simmer for 5 minutes. Remove chicken to platter. Add remaining 2
tablespoons butter to sauce and whisk vigorously. Pour sauce over
chicken and garnish with parsley.


Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 4 servings

Episode#: EI1A09
Copyright © 2006 Television Food Network, G.P., All Rights Reserved



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I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West