Chicken Piccata
Ingredients:
- 2 Chicken Breasts
- Salt and Pepper
- 1 Egg
- 3 Lemons
- 1/4 Cup Flour
- 1 Tbs. Paprika
- 1 Tbs. Garlic Powder
- 2 Tbs. Butter
- 2 Tbs. Oil
- 1 3/4 Cup Chicken Broth
- 1 Cup Heavy Cream
- Angel Hair Pasta
- Fresh Parsley, chopped
Directions:
- Pound chicken breast to 1/4 inch-1/2 inch thick. Season with salt and pepper on both sides.
- Mix egg and 1 tbs. lemon juice in a shallow dish
- Mix flour, paprika, garlic powder in a shallow dish
- Dredge chicken in egg mixture then flour mixture
- On Med heat melt 2 tablespoons butter & 2 tbs. oil. Add chicken and cook until done and crispy. Remove chicken (put in warm oven).
- On med-low heat in the same pan chicken previously cooked in add chicken broth, juice of 2 lemons. Whisk, scraping bottom of pan. Allow sauce to cook, bubble and thicken until reduced to about half. Sprinkle in s&p while cooking.
- Reduce heat to low and add in 1 cup heavy cream. Whisk and allow sauce to cook until it thickens. Add more cream if too tangy.
- Pour sauce over chicken and cooked angel hair pasta. Top with parsley.
Rosemary Parm Rolls
Makes approx. two dozen
Ingredients:
- 1 package dry yeast
- 1/4 cup warm water
- 2 1/2 cups flour
- 1 tsp. salt
- 2 tbs olive oil
- 2 tbs honey
- 3/4 cup cold water
- 1/2 cup chopped fresh rosemary
- 1/2 cup butter
- 1 cup grated parm
- 2 Tbs. garlic powder
Directions:
- Dissolve yeast in warm water and let stand for 10 minutes.
- In mixing bowl, combine flour, salt, olive oil, honey and cold water. Add yeast mixture and knead with dough hook (or by hand) for 5 minutes. Add in 1/4 cup rosemary and mix in.
- Form into 2 inch balls
- Melt butter in small bowl
- In a shallow bowl mix remaining 1/4 rosemary, garlic power and parm.
- Dip each ball into butter and then roll in rosemary, parm mixture.
- Please in baking dish about 1 inch apart. Let rise for 2-3 hours in warm area.
- Bake at 400 degrees for approx. 12 min. or until tops are golden brown.
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