Jump to content

Recommended Posts

Our lemon tree is loaded with lemons, so I looked up things to cook with lemons. Chicken Scallopini uses lemon juice so I looked up a recipe and came up with this.

Ingredients:

2 Chicken Breasts (Boneless & Skinless – Cut in half)

1/4 tsp. salt

1/4 tsp. black pepper

1/4 cup Flour

1/4 cup Italian bread crumbs

1 tbsp. butter

2 tbsp. capers

1 tsp. minced parsley (and some for garnish)

1/4 cup fresh lemon juice

1/4 cup dry white wine (I used Chardonnay)

Cooking spray for pan

I started out covering my counter with plastic wrap and got out 2 boneless / skinless breasts.

49752066241_67ae0fda02_z.jpg

I cut them in half horizontally, seasoned them with salt and pepper and covered them with plastic wrap.

49751531848_b86ce6ebfe_z.jpg

I pounded them out to approximately ¼” thick.

49751533103_3c832c560d_z.jpg

I dredged them in a mixture of half flour and half Italian bread crumbs.

49752399757_7568b65b15_z.jpg

 

49752066631_7f045f5206_z.jpg

I spray my non-stick pan with a little red pepper olive oil and pre-heated it over medium high heat and placed in 2 pieces of chicken.

49752066751_79fa37f39c_z.jpg

I cooked it for 3 minutes and flipped them. (You can see the red and golden potatoes cooking on the back burner)

49752067316_32a5a6d672_z.jpg

Once all 4 pieces were cooked, I put 1 tbsp. of butter and 1/2 tsp. of flour in the pan. I mixed them together and than put in the capers, parsley, lemon juice and white wine. I let this cook down for approximately 2 minutes.

49752399372_a6abb2432a_z.jpg

Once it started to reduce, I put the chicken back in and gave each piece a good coating while they reheated.

 

Here it is plated up with the potatoes and some green beans.

49751532678_57504b7d42_b.jpg

This was so good!

 

Thanks for looking.

Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
  • Similar Content

    • By DerHusker
      Wanted to try out one of my new knives so decided what better way that to make some Pico de Gallo. Sorry I didn’t get any pics as I was filming a video instead. (Video link below)
       
      https://www.youtube.com/watch?v=bpc7ojxlHUA&t=19s
       
      Thanks for watching.
       
      The recipe is in the video but not listed in writing. I shared it on this site before so if you don’t want to listen to the entire video you can hit this link instead.
       
       
    • By DerHusker
      If I had stopped at the cheap Mercer knife, I had purchased from Amazon I’d have been fine. (See previous thread) Unfortunately, there was a sale over Labor Day at Cutlery and More, so my wife is now mad at me because I purchased 3 more new knives.
       
      She suggested I have a problem  and to this I must agree.  I didn’t “need” any of these knives, but one was such a good price and the other two are, as Old Man Parker said on Christmas Story, “Indescribably Beautiful!”.  Below is a short video of the objects of my wife’s wrath.
      This first knife is a 9” Dragon Storm Chef’s knife by Apogee Cutlery. It’s made of BD1N steel with a HRC of 63. It was on Clearance with an additional 20% off for Labor Day.
       
      This next knife is an Enso SG2 7” Bunka knife. It’s made of 101 layers of stainless with a SG2 steel core with an HRC of 63. It was on sale with special price and 20% off for Labor Day.
       
      This last knife is an Miyabi Artisan 9.5” Kiritsuke knife. It’s made of 2 layers of hammered stainless with a SG2 steel core with an HRC of 63. It was offered at special introductory price for Labor Day.
       
      Here’s the video:
       
      https://www.youtube.com/watch?v=K3fkX9xlPvk
       
      I’m going to have to cook some good food using these knives to get out of the Doghouse. 
       
      Thanks for looking.
    • By DerHusker
      The last time we rented an Airbnb I vowed to buy a knife roll and bring some of my knives with me so I could have the use of sharp knives instead on the dull knives they always seem to have. (It’s not that they need to be expensive, but if they were at least sharp I wouldn’t complain)
       
      Well we just got back from spending a week in Reno at an Airbnb and you can guess how the knives were. So, I’ve made good on my vow and got myself a cheap knife roll. I also purchased this Mercer Millenia 8” chef knife to go in it.
       
      As I said they don’t need to supply expensive knives and this new Mercer knife is proof of this. (It cost me whooping $18.00) So here is a video of the new knife and roll and the different knives I’ll be taking with me when we go on our next trip like this. (An assortment of mostly Mercer and Victorinox knives)
       
      Video:
       
      Thanks for looking.
    • By HokieOC
      Finally pulled the trigger on a Joetisserie and can’t wait to start using it. First up want to do a chicken as that seems simple and easy, but given the two pack Costco sells has anyone done two birds at the same time on a KJ Classic? I’ve searched but haven’t found much Info with people cooking two, other than a picture which seems to be a Big Joe. Seems like it might be tight but should make it as long as they aren’t over 5lbs each. Also wondering if that affects cooking time. 
    • By DerHusker
      I picked up 2 lb. of 98% fat free ground turkey breast the other day.  I made some more of the 4 bean Turkey Chili I made a month ago with it but this time it was virtually free of points. (Only 1 WW Purple point)
       
      I diced up all the onions and peppers, mixed up the spices. Here are most of the ingredients.

       

       
      1 ½ Tablespoons Olive Oil
      2 lb. Pounds 98/7 Lean Ground Turkey
      ½ Yellow Onion (Diced)
      ½ Red Onion (Diced)
      I Poblano Pepper (Diced)
      1 Red Bell Pepper (Diced)
      1 ½ Teaspoons Minced Garlic
      1 6 Oz. Can Diced Green Chiles
      1 15 Oz. Can Corn
      1 15 Oz. Can Crushed Tomatoes
      1 15 Oz. Can Tomato Sauce
      1 15 Oz. Can Chili Beans
      1 15 Oz. Can Black Beans
      1 15 Oz. Can Dark Red Kidney Beans
      1 15 Oz. Cannellini Beans
      1 15 Oz. Can Chicken Broth
      2 Tbsp. Chili Power
      1 Tsp. Cumin
      ½ Tsp. Crushed Red Pepper
      ½ Tsp. Chipotle Pepper Power
      ½ Tsp. Black Pepper
      ½ Tsp. White Pepper
      ½ Tsp. Salt
      ¼ Tsp. Cinnamon
       
      While I was prepping everything our new dog Lady came in to visit.

      I got out my enameled Dutch oven and placed the OO. I put it on the side burner of my Gasser.

      I put the Turkey in once it was heated up.

      I cooked it until just slightly brown.

      Next, I added the Poblano pepper, onions, Bell pepper and garlic. I covered this and cook it for 10 minutes stirring occasionally.

      Once the veggies had softened,

      I added in the spices and rest of the ingredients.

       

       

       

      and mixed everything together.

      I brought this to a boil and then covered. I turned the burner to low and let the chili simmer for 30 minutes, stirring occasionally.

      Here it is after cooking.

      Here it is in a bowl, garnished with onion, cilantro, some lime and some Non-Fat Greek yogurt.

      This was delicious and only 1 point per serving. (A serving = 1 cup. This was a large bowl, so it was a double serving so 2 points) Eating like this makes me forget I'm losing weight.
       
      Thanks for looking.
×
×
  • Create New...