Chicken Piccata

I'm back after a 2 month hiatus! I have returned and with my favorite meal...ever. Chicken Piccata...I just like to say it! Anyway, Super easy and delish! Try it with turkey, veal or pork chops and serve it over Angel hair pasta or spaghetti squash.


Chicken Piccata 

2-4 boneless, skinless chicken breast (butterflied about ¼ inch thick)
2 Tbsp grated Parmesan cheese
1/3 cup flour
Salt and pepper
4 Tbsp olive oil
4 Tbsp butter
1/2 cup chicken stock or dry white wine
3 Tbsp lemon juice
1/4 cup brined capers
1/4 cup fresh chopped parsley

Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.

Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3-4 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.

Add the white wine (or chicken stock), lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in the remaining 2 tablespoons of butter. Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley.

Chicken Parmesan Soup

Chicken Parmesan Soup 
Ingredients
2 tablespoons olive oil
3 cloves garlic
1 large onion, chopped
2 cans of crushed tomatoes (28ounces)
4 cups chicken stock
4 boneless skinless chicken thighs, cooked and shredded
1 tablespoon basil
1 table spoon parsley
Pasta of your choice (broken up angel hair or spaghetti works best)
½ cup grated parmesan cheese

Directions
Place a large pot over medium-high heat and add olive oil, garlic and onion. Cook until onions are tender about 3-4 minutes. Add tomatoes, stock, chicken, spices and bring to a boil. Add Pasta. Season with salt and pepper let simmer for 10 minutes until pasta is cooked. Add grated parmesan cheese before serving.

Chicken Rice Soup

I hope you all like soup because I am addicted. I make a lot of soup. This is one I just put together because I was bored and was running out of my freezer supply of soup. I will make big batches and freeze soups in individual containers so I can grab them for lunches or a quick dinner. Like most of my recipes this is more of a guideline recipe. Play around with the ingredients. 

Chicken Rice Soup

Ingredients

2 tablespoons olive oil

1 onion, diced

2 garlic cloves, chopped

2 carrots, peeled, chopped to desired size

2 celery stalks, chopped to desired size

1 bay leaf

1/8 teaspoon cayenne pepper

½ teaspoon dried basil

4 cups chicken or vegetable broth
2 cups cooked rice ( I had left over brown rice. Use whatever kind you prefer) 

2 cups cooked, shredded chicken

1 cup chopped baby spinach.

Salt and pepper to taste
 

Directions

Place a soup pot over medium heat and add the olive oil. Add the onion, garlic, carrots, celery, basil, cayenne pepper and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the broth and bring to a boil. Add in the rice, chicken and spinach; season with salt and pepper.