30 Minute Chicken Piccata

Contributed by: Meghann Pracanica

This was amazing. My husband LOVED it and said it's probably the best thing I've made. It's so flavorful and super easy to make. I did double to recipe so that there would be leftovers and I'm glad I did because this was gobbled up quickly. Definitely adding it to the rotation.

30 Minute Chicken Piccata
Serves: 4

 

Ingredients

• ¾ pound dried spaghetti pasta
• ¾ cup Italian seasoned breadcrumbs
• 2 eggs
• ¼ cup of 2% milk
• 4 chicken tenderloins, pounded out to thin, flat pieces
• ¼ cup fresh lemon juice
• 1 cup chicken stock
• ¼ cup capers, rinsed
• 4 tbsp. unsalted butter
• Salt & pepper, to taste

Instructions

1. In a large stockpot, bring water to boil and cook spaghetti according to the instructions on the box.
2. In two separate shallow containers, add the breadcrumbs to one container and whisk the eggs and milk together in the other.
3. Take a piece of the flattened chicken tenderloin and dip both sides in the egg/milk mixture, then cover in breadcrumbs. Shake to remove the excess. Repeat until all the chicken pieces have been covered in breadcrumbs.
4. In a large skillet, over medium high, melt 1 tbsp. of butter then place two covered chicken pieces into the skillet. Let it get nice and brown on one side before flipping, about 2 minutes. Repeat with the other two chicken pieces and 1 tbsp. of butter. Place cooked chicken on a plate and set aside.
5. Turn heat down to medium, melt the remaining 2 tbsp of butter and add the chicken stock and lemon juice, scraping the bottom of the skillet to get all the browned bits off. Add in the capers and let simmer for 5 minutes. Add salt and pepper, to taste.
6. Your pasta should be ready and drained at this time so add the pasta to the sauce and toss to coat evenly. Place pasta on a platter and place chicken on top. With whatever sauce you may have left over, pour on top of chicken and pasta.
7. Serve hot.

Source: http://www.tablefortwoblog.com/chicken-piccata/

Spinach, Apple & Chicken Salad

Spinach, Apple & Chicken Salad
Contributed by: Molly Hildebrandt

Wow.  This was really good.  Cam even asked for "more leaves."  It seems like kind of an odd combination, but it's not.  It is very reminiscent of something I've had at some restaurant, but I can't pinpoint it.  It's driving me nuts.  Perfect for lunch or a light dinner.  I'm putting this in the regular rotation for sure!

Prep time: 5 mins Cook time: 10 mins Total time: 15 mins (honestly from start to finish you are probably looking at 30 minutes)

Serves: 1 to 2

Source 

Ingredients
3 to 4 cups cups raw spinach leaves
1 large gala apple
1 chicken breast
¼ cup sliced almonds
¼ cup crumbled feta cheese
2 tablespoons Tuscan Italian Dressing (store bought or homemade ­ I used KRAFT)
Instructions

1. Heat a large skillet over medium­high heat. Cut chicken in half (like your butterflying it), so that you have two
thin breasts. Place chicken in the hot skillet, and cook for 3 to 4 minutes until browned. Turn chicken over, and
cook another 3 to 4 minutes, until cooked through. Remove to a cutting board and cool until your can easily
handle the chicken. Thinly slice the chicken breast halves.

2. Heat a small skillet over medium heat. Add almonds. Toast almonds, stirring occasionally, until lightly browned,
3 to 5 minutes. Remove to a bowl.

3. Thoroughly rinse spinach to remove any dirt. Chop spinach into bite­sized pieces. Dry spinach with a paper
towel.

4. Place spinach, chicken, almonds, and feta in a large bowl. Drizzle with salad dressing. Toss to combine. Serve
immediately.
Recipe by White Lights on Wednesday at http://www.whitelightsonwednesday.com/2014/05/spinach­apple­chicken­salad/


*For our chicken, I seasoned with fresh minced garlic, salt and pepper and we grilled it.

Salmon with Sriracha & Lime

Salmon with Sriracha & Lime

submitted by: Molly Hildebrandt

found here

It wasn't until I was typing this up that I realized I completely missed that I was supposed to use the lime zest.  It was still awesome.  There is heat and sweet and fresh, all without covering up the salmon flavor.  Definitely a new favorite here, especially since these are ingredients I always have on hand.  The dish comes together very quickly.  Maybe 10 minutes of prep and less than 20 to cook.

• {need}
• Juice and zest of 1/2 lime
• 1 tablespoon maple syrup
• 1 1/2 teaspoons tsp sriracha sauce
• 1/2 teaspoon coarse sea salt
• 1 1/4 lbs pounds salmon fillet, skin removed
• 2 tablespoons coarsely chopped cilantro

{do} 

1. Heat oven to 425°. In a bowl, whisk together juice, zest, syrup, sriracha and salt. Place salmon in a baking dish lined with parchment paper; pour lime-maple mixture over top. Roast salmon until cooked through and flaky, 15 minutes. Sprinkle with cilantro; serve.