Caramelized onion and tomato flatbread

Carbs are my demon. Period.
There is no way around this persistent craving I have. I've tried substituting with whole grains, veggies, whole wheat flour, whole grain pasta, legumes, and gluten free products. What's left is an unsatisfied feeling that I did not get what I was initially craving ....carbs. In particular, Flour/yeast/pasta.
What I have learned emphatically is sometimes I. just. have. to. give. in., in a healthier version, with a revamped approach.
After yet another disappointing step up on to the scale for 2 weeks in a row now, I have accepted my weakness and rewarded myself today with the good work I've accomplished thus far, a 5 lb weight loss overall.
The dough for the flat bread is made in the food processor  within 5 minutes. Which makes for a simple and faster route to carb heaven.
*Please enjoy responsibly

                                                                The Dough
2 1/2c. all purpose flour- plus more for dusting
1 packet rapid rise yeast
1 t. honey
2T EVOO
1 1/2c warm water(not hot)
1 t. kosher salt

In a small bowl mix water, yeast packet, and honey. Let sit 10 minutes until foamy bubbles appear. In a food processor (with dough blade), combine flour and salt with pulse button. Turn processor to "on" and slowly pour in wet ingredients and continue to run until dough forms a ball and wraps around dough blade. I let it run a full 30 seconds. Remove carefully from processor onto a floured surface and sprinkle dough with more flour and shape into a ball. Place into a well greased bowl and cover with a towel. Let rest for one hour. (Should double in size)
Punch air bubbles out of dough and reshape back into a ball, sprinkling with more flour to keep from sticking to your hands. Let rest again for 10 minutes. Cut into 4 equal pieces and shape again into smaller rounds of dough.
Working the dough (one ball at a time of course), start by shaping the dough in your hands into an oval shape. On a well floured surface, begin using a rolling pin to stretch the dough into an oblong shape. I used my left hand to "anchor" the dough while rolling out away from me. Repeat rolling dough until about less than 1/4 inch thickness, the odder the shape dough...the more "rustic" it looks.
Place on an un-greased cookie sheet and preheat oven to 450 degrees.

The "Sauce"

1/2 c. EVOO
6 cloves garlic-minced
1 T chopped rosemary
1 t. red pepper flakes
s/p
In a small saucepan heat over low to medium heat until fragrant and before garlic begins to brown, set aside.

The Toppings

Caramelized balsamic onions (see recipe below)
Sliced tomatoes- 1/4" thick
Handful fresh basil-sliced thin
2 balls of fresh mozzarella-sliced
Kosher salt
Large handful of arugula- tossed with 2T EVOO, 1T red wine vinegar, s/p to taste

For caramelized onions slice 4 medium onions into 1/2" slices and saute in skillet with 1 T. EVOO low and slow for about 20-25 minutes until well browned and soft. Stir in 1 T balsamic glaze right before onions have completed cooking. Set aside to cool.

The Assembly

Brush flat bread with EVOO sauce covering all the dough. Place mozzarella on dough, then onions scattered around, then tomato slices. Sprinkle tomatoes with salt and chopped basil. Bake in 450 degree oven for about 20 minutes or until dough is lightly browned and cheese is completely melted and beginning to brown as well. Remove from oven and let cool as long as you can possibly wait. I added more balsamic glaze to finished flat bread which added a tangy and sweet compliment. Sprinkle with more fresh basil and arugula and cut into pieces easy enough to hold. Enjoy!

I look at it this way, it was 10x better than any pizza I could order and did not include pepperoni/bacon/extra cheese/sausage. Win-win.

                                                        Minus the arugula for your viewing pleasure


 

Quick and Painless Chicken Stir-fry

The Year of the Dragon is upon us. And when I'm hungry I've been known to be a little "dragon-ish" myself. When you're in a hurry for a quick meal, this is the answer. You could even make a batch of rice a day or two ahead and microwave to heat it up when your ready for this dish. Chop all the veggies and chicken prior to heating up the wok or skillet.

When I first read this recipe in our local newspaper I thought the cucumber was an odd addition. Turns out the cucumber does add a cleansing note to the dish and is delicious.

I added a few additions to this recipe and it literally took me 10 minutes to make it once the chicken hit the pan.

Adapted from here: .http://www.pittsburghlive.com/x/pittsburghtrib/lifestyles/fooddrink/s_778140.html

Ingredients: Serves 2-4

2 boneless, skinless chicken breasts, cut into bite size chunks
1 carrot- peeled and sliced thin
4 scallions- white parts cut into one inch pieces( reserve green part for garnish)
1 c. sliced mushrooms
1 medium cucumber- peeled, sliced in half lengthwise,  seeds removed with a spoon, then cut into 1 in. chunks.
2 T. cornstarch
2 T vegetable or Canola oil

Marinade:
3 t. sugar (you could also use agave or honey)
1/4 c. sherry
2 cloves minced garlic
1 t. ground ginger
1 T. Hoisin sauce
1 T. water
( I added pinch of red pepper flakes and 1 t. Chinese five spice powder to marinade)

Mix sugar, sherry, ginger and garlic in a bowl and add chicken. Marinate for 10 minutes. Remove chicken to a plate with a slotted spoon and sprinkle with cornstarch and toss. Reserve marinade.
Add hoisin sauce and water to marinade, and pepper flakes and five spice if you have it.

Heat up oil in a skillet or wok over high heat then add chicken. Stir rapidly for 3 minutes. Add carrot, cucumber, mushrooms, scallions and continue to stir 2-3 minutes.
Pour the marinade over stir-fry and cook for 2 minutes. Serve over rice and garnish with remaining sliced green tops of scallions.

Creamy Chicken Marsala

I got my wish.

I was craving Chicken Marsala (with a side of pasta) and found this recipe in Taste of Home magazine. Although their recipe includes Gorgonzola cheese, I omitted that step because I was afraid the pungent cheese would interrupt or, take over, the flavors of the marsala and mushrooms.

There are so many places for gorgonzola, just not here.

This recipe is a creamier version, with a lighter colored sauce. I had to make several adjustments to the recipe and was extremely thrilled with the result.

Here's my version, adapted from this recipe: http://www.tasteofhome.com/recipes/Chicken-Marsala-with-Gorgonzola

                                      "Come to Mamaaa..... "

Ingredients- Serves 4

3 skinless, boneless chicken breasts
All purpose flour for dredging
2- 8 oz. pkgs of mushrooms sliced (button or baby portabella-I used button)
3 T. butter, divided
2 garlic cloves-minced
1 c. Marsala wine
1/3 c. heavy whipping cream
2 T minced fresh parsley, divided
Salt and pepper to taste

Cut chicken breasts into thirds, season with salt and pepper and pound individual pieces with meat mallet (evenly) until 1/4 to 1/2 inch thickness. Dredge pieces of chicken in flour and tap off extra flour.
Heat in a large skillet 2 T. of the butter (I added a drizzle of EVOO as well) and saute chicken over medium heat until lightly golden brown. Repeat the saute with remaining chicken and transfer to a plate to rest.
Once chicken is completed and resting on a plate add remaining 1 T. butter to same skillet and saute mushrooms until tender and juices have released. Add minced garlic and cook for 1 minute.
Add marsala wine and bring to a gentle boil and cook until liquid is reduced by half. This took me a good 10-12 minutes.
Once liquid is reduced by half, add the cream and return to a gentle boil for 5 minutes, the sauce will start to thicken up a bit.
Return the chicken medallions to the skillet and simmer for 5 minutes.
Taste the sauce, does it need a touch of salt or pepper?
Add 1 T. chopped parsley to sauce and stir. Garnish dish with remaining 1 T. parsley and enjoy!

Note: I HAVE to have pasta with this dish. One suggestion is angel hair with a simple, chunky tomato sauce. I saute 3-4 minced garlic cloves in EVOO, add a pinch of hot pepper flakes, then add 2- 14 oz. cans of diced tomatoes and simmer over medium heat for 15 minutes. Add chopped fresh basil at the end of cooking and stir. Boil 1/2 lb. of dried pasta as directed and use tongs to incorporate sauce. Garnish pasta with extra basil and Parmesan.

 

                   

Pantry Pasta

Sounds dull doesn't it.

But I'm feeling a little less than enthusiastic, and utilizing what's on hand. When I am NOT in the mood to hit the grocery store, trust me, I will make due.

I re-read this and think that I sound like a braggart, but I know this is where my culinary creativity, magician-like, meal-producing,  devotion begins. Way back when, when I didn't have a proverbial "pot" to tinkle into.

Come to think of it, my "pot" is still lacking...isn't most every one's?

I am not a braggart, just cheap. Though I do have a problem. I'm a hoarder with food. When I find an AWESOME deal, not a good deal, but AWESOME, I load up as if the Apocalypse will happen within the next 20 years. I honestly think this comes from having very little for many years. And also appreciating the savings/value of a dollar. Even the peels from potatoes, eggshells, coffee grounds, and whatever else will compost, goes into our future garden that has been tilled in prep for the next growing season.

I will take unused produce, chop it up and freeze it. It will be a future meal/meals, and that makes me very happy that I have not wasted, or thrown away a precious commodity.

I have even acknowledged to myself, and now anyone reading this, even if I hit the lottery, I would still relish and continue my cheapness, scouring the ads, cutting coupons, printing my e-coupons, and rejoice on the thousands of dollars saved with very little work. Call me crazy.

Food is a gift. Savor and be thankful. And don't forget to work it.

The following recipe came out of need, and quite frankly, laziness. I HIGHLY recommend any shellfish, since it flavors the tomato-based broth so well, but chicken would work. The capers added just the right amount of tangy- hello I'm in here too.

Ingredients: (Serves 4)

2 T. extra virgin olive oil
3-4 cloves garlic- minced
2- 14.5 oz. cans diced tomatoes
1 can black pitted olives- drained and sliced in half lengthwise
3 T. capers- drained
1 T. dried basil
1 pound shellfish- I used frozen sea scallops (thawed and drained)
1 pound angel hair pasta- cooked al dente
salt and fresh ground pepper- to taste
shaved Parmesan cheese- garnish

Cook pasta as directed to al dente, drain and reserve. Or cook while prepping sauce.
In a large skillet, saute olive oil and garlic over medium heat for 2-3 minutes. Do not brown.
Turn up heat to med-high and add tomatoes. Simmer until bubbly with lid on for 8-10 minutes. Add olives, capers, basil and simmer another 5 minutes with lid on, stirring occasionally. Season with salt and pepper to taste. Add shellfish (or chicken) and poach in tomato base until just cooked through. For scallops, this took about 5 minutes (please don't over poach as scallops will become rubbery and unattractive), with lid on. I broke up cooked scallops to stretch out, since they were fairly large. Taste again, does it need salt? pepper?
Incorporate pasta into tomato-seafood deliciousness with tongs in batches to make it easier to blend.
Serve with fresh shaved Parmesan.

Helloooo pantry pasta !

Keeping it real Pasta Carbonara

I love Pasta Carbonara. According to the stories I've been reading, it was created by a chef after hours due to it's simplicity of ingredients, and quickness of preparation. It is easy to prepare but I must warn you ahead of time to follow the instructions or you may end up with scrambled eggs and noodles, as I did on the first try.
With my second attempt being a success, I learn quickly what not to do.
Pasta Carbonara is a classic dish that doesn't need hoots and whistles. I wisely decide to stick with the classic recipe and was rewarded (the second time) with a velvety sauce clinging to the pasta, with bright and fresh green peas and crisp morsels of bacon all playing a part in this harmonious blend. A majority of the recipes called for pancetta, but let's face it, pancetta is pricey and out of my budget. I found the bacon to be a perfect substitute. I don't usually favor "Rules" to any recipe, but trust me on this, they are very easy rules to follow.
Rule #1- Prepare in a LARGE skillet. Mine initially was too small and it was extremely difficult to manage a pound of pasta.
Rule #2- Have all the ingredients prepared ahead of time. Once the cooked pasta hits the skillet, it's literally one minute cooking time.
Rule #3- Do not cook eggs with pasta for more than one minute. You will have scrambled eggs!

Ready? Set? Go!

Ingredients: Serves 4 "real person" portions
Adapted from here: http://www.foodnetwork.com/recipes/guy-fieri/carbonara-classica-recipe/index.html

1 lb. smoked bacon- cut into 1/2 in. dice
6 large eggs
1/2 c. grated parmesan cheese
1 T. fresh ground pepper
1/4 t. cayenne pepper
1 lb. spaghetti-uncooked
1 c. frozen peas
2 T. kosher salt
4 T. chopped fresh parsley

In a large skillet saute bacon until crisp. Remove to a paper lined plate and reserve 2 T. fat in skillet.

Separate 5 eggs and reserve yolks. Discard (or save) the egg whites. Crack 6th egg and add it to yolks. Whisk in parmesan cheese, black pepper, and cayenne. Set aside.
Cook the pasta in salted water until al dente. One minute prior to end of pasta cooking time add the peas. Drain pasta and peas, reserving 1 c. of the pasta liquid.
Add the pasta and peas to heated skillet (where the bacon was cooked) over medium heat (you should hear a sizzle). Add egg mixture to skillet while turning pasta with tongs. Start adding reserved liquid to fortify sauce and make it creamy. Do not cook longer than 1 minute! You made need to remove from heat while incorporating all. Add 3 T. parsley, 2/3 of bacon, and keep tossing pasta with tongs. Serve garnished with remaining parsley, bacon, and some additional grated cheese.

Grilled Chicken Alfredo Pasta

This recipe is heavily adapted from this: http://thepioneerwoman.com/cooking/2011/02/pasta-ai-quattro-formaggi/. I LOVE, LOVE, LOVE......this website! But I don't like goat cheese. Gasp! I don't like Pecorino (sheep's milk) cheese, either, for the record. So I played with it and came up with a gooey pasta dish that is not for the dieter in mind, but the recipe is very adaptable in so many ways. You could literally throw any cheese you like in here, serve it without the chicken, add more veggies, make it Cajun, or serve it with seafood.
Now THAT's a good recipe!

It is so rich, and decadent.

Serves 4 (with leftover pasta):
The Chicken:
4 boneless, skinless chicken breasts
olive oil for basting
kosher salt and fresh ground pepper
Cavenders blend seasoning
Baste both sides of chicken with olive oil. Season both sides with kosher salt, fresh ground pepper, then sprinkle both sides with Cavenders. Grill over medium heat until done. Set on cutting board and cover with foil. Start pasta.
The Pasta:
1 lb. penne pasta, cooked AL dente and drained.
16 oz. sliced mushrooms
2 c. heavy cream or half and half
1 c. milk-warmed in the microwave
4 large cloves of garlic, minced
1- 8 oz. brick cream cheese
8 oz. blend of shredded asiago, provolone, mozzarella cheese (Sargento has this).
In a large pot, saute mushrooms in a little bit of olive oil and season with kosher salt and ground pepper until liquid is evaporated and mushrooms are slightly golden brown, set aside on a dish. In same pot, add the heavy cream and bring up to a simmer, but not boiling. Add garlic and simmer on low heat for 3 minutes. Start adding the cream cheese, breaking up with a spoon, spatula, etc... to quicken the melting process. Pull out your whisk when the cream cheese starts to melt and start whisking to incorporate.
Now, start adding the shredded cheese blend in increments while whisking away. Keep adding cheese, and whisking until completely melted. It's going to be a little thick, don't panic. Start now to add the warmed milk, also in small batches, while whisking to incorporate. If it's still too thick, add a little more milk until it's... oh so creamy! When you have the consistency the way you want it, throw the mushrooms into the happiness and prepare yourself for the "ooh's and ahhh"s". Pour the drained penne into the cheese mixture and make sure you coat every last one of 'em!
To Serve:
Cut the chicken breasts against the grain (as pictured). Plate up the pasta heaven and set the breasts atop the pasta with a little extra sauce. If I had fresh parsley, I would have chopped it and sprinkled it on top of this dish.

Chicken Tostadahhhhh's

Where do I begin? With the recent trip to the lovely and sunny Georgia and my introduction to tomatillos? Or the best salad I ever had the luxury to experience? Or the overwhelming pang of sadness I felt while listening to my oldest grandgirl speaking in a newer, almost grown-up tone? Or the much required trip to the local Georgian Publix grocery store, while fondling produce I can't find here...? Or the sense of depression I feel when I have to leave my family once again?
With every experience in my life, I have found the need to make lemon-aid out of lemons, and count my many blessings, in spite of my sometimes sad moments. Like that salad Gen made. Since I left Georgia, my brain has been salivating for layers upon layers of fresh flavors from that salad, not necessarily duplicating, but keeping the recipe fresh. Hers included a sweet chicken breast, slow cooked in cola and brown sugar, atop a bed of crunchy romaine lettuce, with so many levels of lime, cilantro, tomatillos, crunchy won-ton strips, basmati rice and beans, and a HOMEMADE ranch that rocked my world.....I could have slurped it from the bowl, it was that good.
I would happily drive the 1300+ miles this second if I knew she were preparing it again.
Regarding tomatillos, I need to locate seeds, so I can cultivate once the winter has released it's frozen, miserable grip up here in the northeast. Any suggestions? Tomatillos aren't exactly indigenous to this area, but I see no reason why I can't grow them here.
With that being said, my "lemon-aid" was this simple, fresh, recipe for chicken tostadahhhh's, brought me back for a second, to a wonderful, warm state. Complete with grandgirls, a fresh new house, new life/jobs outside of the military, and not a single uniform to be seen.

You could easily prepare this without the chicken if you wish, or add fresh tomatillos, or anything you like. The choices are endless.

Yields 6 servings

6- 8 inch flour or corn tortilla shells
3 large boneless, skinless chicken breasts, cut into 1/2 in. strips (across the grain)
1/2 of a dry packet of chili seasoning
2 cloves garlic, minced
1- 15 oz. can refried beans (heat this in a bowl in the microwave for 1 minute, it will spread easier when heated)
2 peppers, seeded and cut into strips (I used  red and yellow)
1 large onion,peeled and cut into strips
1 avocado, pitted and removed from shell, and diced or sliced.
1 c. romaine lettuce, cut into this strips
1 lime, cut into wedges
fresh cilantro, chopped for garnish
1/4 c. sour cream, thinned with 2 T. milk
1 c. shredded cheese-your preference
1 c. black olives, roughly chopped
3 scallions, white and green parts, chopped

Salsa Cruda
3 roma tomatoes, diced ( I would have used tomatillos, if they were available....waaah)
1/2 of a small red onion, diced
2 cloves garlic, minced
juice of 1/2 lime
juice of 1/2 lemon
2 T. fresh cilantro, chopped
2 T. olive oil
salt/pepper to taste
The key to this recipe is prepare all your ingredients ahead, this will make the prep oh, so easy. I had many bowls of fresh, chopped/minced/sliced ingredients, and it was well worth the effort. Make the Salsa Cruda first and set aside in the fridge while you prepare the rest of the ingredients. Combine the sliced chicken breasts in a bowl with the chili seasoning, garlic, and enough olive oil to blend all ingredients, set aside.
Saute the peppers and onions in a large skillet with a touch of olive oil, add salt/pepper to taste, until softened, but not over-done. Set aside pepper/onions onto a platter.
Rinse out skillet, and dry. Add enough oil (I used canola) to skillet to crisp and brown tortilla shells, about 1/2 in. in the skillet. Heat over medium to med-high heat, and cook shells until golden brown and crispy. Drain on paper towels and sprinkle with coarse kosher salt.
In another skillet, over medium high heat, add the chicken and saute until just cooked through.
The Assembly:
Arrange a tortilla shell on a plate. Spread refried beans as a base on shell. Add some chicken to the base, and then some peppers/onions. Then add some black olives, shredded romaine, cilantro, Salsa Cruda, and then drizzle with a spoon, the thinned sour cream. Top with avocado, scallions, and serve this with lime wedges.

The Pursuit of Southern Cooking as told by a Yank-Part One

Southern Fried Chicken with Pan Gravy

Where's the mashed potatoes, you ask? Well, I am out of them. Any other of the 364 days of the year, you will find potatoes here. For some reason, I ran out without noticing....Hmmph! Then I thought, I should have made grits! Just showing my true Northern colors, once again. Grits would have been so good with this. Cheesy grits, with tons of butter... The key, I believe, to making proper Southern Fried Chicken is seasoning the chicken. Typically, this would be fried in shortening, but I used canola oil. You can use bone in chicken or boneless, such as breasts. The result is a crunchy, light crust, and tender chicken on the inside.

Preheat oven 275 degrees

1 c. buttermilk-seasoned with salt and pepper, in a separate dish
2 c. self-rising flour- seasoned with 1t. garlic salt, 1t. paprika, 1/2t. onion powder, 1t. black pepper, in a separate dish
3 large eggs-whisk in 2 T. water
Chicken pieces, bone-in, or- I used 5 boneless, skinless, chicken breast halves
Season both sides of chicken with salt and pepper. Add chicken first to buttermilk, then dredge into flour- shaking off excess, then into the egg bath, then again into the flour mixture. Set aside on platter until all pieces completed. Use enough canola oil (or shortening) in a large skillet until about 1 inch in pan. Heat oil over medium-ish heat until a splatter of water from your hand into oil starts to make a crackling noise. Add pieces of chicken to oil and adjust heat, if too high. With metal spatula, gently loosen chicken, if needed without turning. When underside is a light golden brown, gently turn over with spatula (do not use a fork, you will lose the juices this way). You should only have to turn chicken over once. This took me about 4-5 minutes per each side. When other side also a light golden brown, transfer pieces of chicken to cookie sheet. Bake in 275 degree oven for 30 minutes.

Pan Gravy

Discard all but 2 T. of the oil, reserving browned bits in pan. Return skillet to a medium-high heat and whisk in 2 T. all purpose flour. Cook for at least 3 minutes to remove flour taste. Add 1 c. chicken broth, and whisk constantly! You may notice it becomes lumpy when you add the broth, don't panic, but keep whisking until smooth. Add salt and pepper to taste, I like alot of pepper in this gravy. Continue to cook another 2 minutes while whisking. If it's too thick, add a little more broth until you've reached desired consistency. Serve over chicken. Pure Southern bliss...

Lemon-Herb Shrimp Pasta

This pasta dish includes an herb butter compound prepared prior to making this dish, or ahead, depending on your schedule. It's a delicious blend of fresh herbs, garlic, wine, and of course, butter. When you mix the fresh herbs into the butter, in a food processor, it turns into a beautiful pastel green color, which reminds me of Spring. Speaking of Spring.....WHERE ARE YOU SPRING??!! I digress...back to the recipe. Still trying to use up that opened bottle of white wine that was barely touched this last visit with family. Perhaps it was the screw top? You will have leftover herb butter, which you could slather on a steak, grilled chicken breast, or a loaf of crusty Italian bread, sliced lengthwise, and toasted under the broiler. Enjoy.

Herb Butter:
1/2 c. butter (2 sticks)-softened at room temp.
1 T. extra virgin olive oil
4 garlic cloves
Splash of white wine
1/4 c. fresh chives-roughly chopped
1/2 c. fresh basil-torn in half
Combine all ingredients in food processor until well blended, stopping halfway to scrape down sides. Refrigerate. Can be made days ahead.
Pasta:
2 T. extra virgin olive oil
Herb butter
1 lb. Fettuccine (or whatever you have on hand)
1 lb shrimp-thawed
2 Roma tomatoes-chopped
3 green onions-sliced into thin rounds
Juice of half of a lemon
Fresh shredded Parmesan cheese
Start the pasta water, and cook according to package directions. Drain pasta. In a large skillet, add olive oil and 3 T. herb butter until melted over med heat. Add tomatoes, shrimp, and green onions. Stir frequently, tossing shrimp mixture to coat evenly with butter, about 3-5 min. until shrimp are cooked. Add lemon juice and 3 T. more herb butter and continue to coat all shrimp. Return pasta to pot and pour shrimp mixture over pasta, and toss to blend. Pour pasta into a large pasta bowl, and sprinkle with Parmesan cheese, and serve with remaining lemon wedges. Yields 4 main dish servings.

Chicken Piccatta

There's this Italian restaurant that was close to my former place of employment, and occasionally we would order from them. My absolute favorite dish on their menu was "Chicken Frankie." It is essentially Chicken Piccatta with this lovely, velvety sauce that I would literally lick out of the "to-go" container it came in. This was...oh....10 plus years ago. Since then I have spent, literally, years perfecting this recipe, and I have finally nailed it. I still lick my plate every time I make this. This is my interpretation of "Chicken Frankie," and dare I say...it's better. GASP!
The restaurant, Ciccanti's, is still going strong with delicious, homemade Italian food. If you're in the Pittsburgh area, it's worth the visit. http://www.ciccanti.com/index.html

Step One:
5 boneless, skinless chicken breasts-trimmed of fat and stuff
flour for dredging
salt/pepper
What you need to do here is prepare the chicken first. Cut breasts into two pieces (if the breasts are huge, cut into thirds). Mix salt and pepper into flour, set aside. Pound chicken breast pieces between plastic wrap until about 1/2 in.thick. Dredge in flour and shake off excess. Set aside, and continue with the rest of the chicken.
Step Two:
2 lemons-both juiced, one zested
4 oz. Capers-drained
1 c. pitted black olives-halved lengthwise
12 oz. jar roasted red peppers-drained and chopped into bite size pieces
1-1/2c. dry white wine
Prepare these ingredients ahead, prior to cooking the chicken. Juice your lemons, you'll only have to zest one of them! Slice your olives, red peppers, drain your capers, and throw them all together into a happy bowl and set aside. Measure your wine, and prepare for a magical moment.
Step Three:
3 T. extra virgin olive oil
3 T. salted butter
In a large skillet, melt butter in oil over a gentle medium heat and add chicken breasts. Do not overcrowd the pan, you'll have to do this in batches. Gently saute breasts until light golden brown and GENTLY turn over to cook other side, you should only flip the chicken once. Transfer chicken to platter, and continue to cook the rest of the chicken in batches until completed.
The Finale:
1 stick of salted butter
2 T. fresh, chopped parsley
There should be lovely, browned bits of heaven at the bottom of your skillet now! With all the chicken removed from skillet, waiting patiently on the platter, it's time to make the sauce. Over med-high heat add the lemon juice and use a whisk to scrape off those bits off the bottom. When the lemon juice comes to a boil, add the white wine. Bring to a boil and whisk occasionally until sauce reduces by half. Once the sauce has reduced add a whole stick of butter and whisk away! You will notice a lovely, velvety sauce appear before your very eyes. Add the lemon zest and whisk. Carefully add your chicken back into the sauce, and all the peppers, capers, and olives. At this point, reduce the heat to a low simmer, cover with lid, and cook for at least 5 minutes. Right before serving, sprinkle some fresh, chopped parsley on top.
Serving suggestion: I HAVE to make a side dish of angel hair with a fresh marinara alongside, it's perfect, like peanut butter and jelly....