Chicken Piccata

Chicken Piccata Recipe- Chicken is not fried in oil and there is no butter added to the recipe.

1/4 cup all purpose flour
1/2 tsp salt
1/2 tsp ground black pepper
1 tsp extra virgin olive oil
2 cloves garlic
1/2 cup onion (diced)
4 4 ounce boneless, skinless chicken breasts
1/2 cup low sodium chicken or vegetable broth
1/4 cup white wine
1 Tbsp capers
1 lemon (juiced)
Preheat the oven to 200°F.

Using a very sharp knife, carefully slice chicken breast on the bias into 1/2 inch thick slices (meat cut this way is called scaloppini). Place the scaloppini between two sheets of plastic wrap and pound until they are about 1/4 inch thick.

Place flour, salt and pepper in a small brown paper bag. Add 1/2 of the chicken scaloppini and shake to coat well. Take the coated chicken from the bag and repeat with the other 1/2 of the chicken. Shake all the excess flour off each piece.

Spray a non-stick pan with Pam spray and turn the heat to medium. Place the chicken pieces and cook so each side browns, 4 minutes each side. I do not add butter or oil during this cooking process. When chicken is browned set aside on a plate.

In the same pan that the chicken was cooked in, add the olive oil, garlic and onion. Cook until soft and then add the wine. The liquid should come to a rolling boil and scrap all the brown bits that were on the bottom of the pan. Add the chicken broth, lemon juice, and capers. Stir and place the chicken pieces back into the pan. Place pan in oven for 10 minutes.

Serve with fresh lemon slices as a garnish.

Homemade Dijon Salad Dressing

Dear Readers,

Making homemade salad dressing is really simple and you can control the amount of fat. Many of the bottled salad dressings that are on the shelves contain a lot of additives, oil, and sugar that is unnecessary. The idea of adding sugar to salad dressing is strange. The idea is accenting the vegetables and lettuce not dreading it with high calorie, sugary goop. I make a light and simple salad dressing that is healthy and fresh tasting. Enjoy my recipe.


3 large garlic cloves (minced)
1/2 juice of fresh lemon
2 tbsp champagne vinegar
2 tbsp Dijon mustard
2 tbsp olive oil
pinch salt
pinch fresh ground pepper

Directions:
1-In a blender add the garlic, lemon juice, vinegar, and Dijon mustard. Blend until all ingredients are well incorporated. While blender is on slowly drizzle in the olive oil.

2-Add the salt and pepper. Taste to make sure the flavor is well blended.

3-For a less tart dressing add in another 1 tsp of olive oil. This is optional.