Easy Chicken Piccata
2 chicken breasts
1 pkg frozen artichoke hearts
1 tablespoon capers
2 tablespoons butter
¼ cup white wine
1 cup reduced sodium chicken broth
2 tablespoons half & half
Pound chicken breasts between plastic wrap to slightly flatten. Melt butter in sauté pan, add chicken, salt and pepper to taste. Heat 3 minutes on each side until slightly golden. Add artichokes, capers, broth , and wine. Reduce heat and simmer for 10 minutes. Just before serving, add half & half to pan, stir to mix all ingredients. Set aside off heat. Place lemon slice on each.
Sauted, wilted Spinach
1 large bag fresh spinach
1 tablespoon each: Olive oil, butter and water
Garlic salt, pepper
Wash spinach and remove larger stems. Place butter, olive oil and water in large sauté pan. Add spinach, garlic salt & pepper. Leaves will begin to wilt. With tongs, turn spinach once or twice, and remove from heat after 3 minutes. Set aside.
In medium saucepan, heat 4 cups salted water until boiling. Add ½ lb orzo, stirring until well mixed. Reduce heat to medium and continue boiling, stirring occasionally until done---4 or 5 minutes. Remove from heat; Mix in 1 tablespoon butter and ¼ cup parmesan cheese. Stir well to blend.
When chicken, spinach and orzo are cooked, begin plating: Serving of spinach first, chicken breast placed on top , then orzo alongside. Gently stir pan juices with artichokes, capers and lemon, then pour over chicken, spinach and orzo. Optional: garnish with fresh thyme and thin lemon slice.
Caprese Salad Skewers:
Boconcini mozzarella balls (marble sized)
Olive oil, balsamic vinegar
On 6" skewer, alternate tomato, cheese and basil leaf until filled. In a small bowl, place 2 tablespoons each olive oil and balsamic vinegar. Salt and pepper to taste, and mix well. Just before serving, drizzle dressing over each skewer and place across the orzo on each plate.
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