Tuesday, December 1, 2009

Chicken Tuesdays-Chickens and Cookbooks

Since I am going thru my cookbooks as I can, and with chicken tuesdays here already this week-thought I would think of these two together-lol

chicken_on_book_logo_take_2.jpg chicken on books image by jncarriere

Have you ever thought about how many chicken recipes and books must be out there?

I found an ebook online http://www.dunway.com/chicken_recipes/index.html

at amazon Showing 1,586 Results here for chicken cookbooks in the title

at Barnes an Noble-same lots and lots and lots of chicken cookbooks too

allrecipes online same thing here lots of recipe choices

I could put in any search and come up with lots and lots of choices for chicken recipes. I could put in a method of cooking and come with lots of recipes too.

I found a chart of world consumption of chicken here wow!!-who knew-lol

So with all these choices-what's a girl to do-lol- Sharing today something light

Chicken Piccata Recipe

This flavorful dish, made with chicken breasts, is light in fat and calories; use fresh lemon juice for the best flavor.

Ingredients:

  • 3 tablespoons Dijon mustard
  • 2 eggs
  • 1 cup Italian-seasoned dry bread crumbs
  • 6 chicken breast halves, boneless, skin removed
  • 2 tablespoons olive oil
  • 1/4 cup chicken broth
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons capers, drained
  • 1/4 teaspoon salt, or to taste
  • 1 tablespoon fresh chopped parsley, or 1 teaspoon dried parsley flakes

Preparation:

Pound chicken breasts between sheets of waxed paper or within a food storage bag until thinned and evenly flattened. In a shallow dish, whisk together the mustard and eggs. Place bread crumbs in a wide, shallow bowl or pie plate. Dip the chicken breasts into the egg mixture then into the bread crumbs, coating well. Heat oil in a large skillet over medium heat. Cook the chicken until browned on both sides and done in the center, about 3 minutes on each side. Transfer chicken to a warm serving platter. Pour excess fat from skillet; add chicken broth, lemon juice, capers and salt. Bring to a boil, scraping browned bits from the bottom of skillet. Stir in chopped parsley. Spoon sauce over chicken, and serve immediately.
Makes about 6 servings.
from here http://southernfood.about.com/od/chickenbreastrecipes/r/bl90805b.htm which also includes lots more chicken breast recipes to choose from
and another version from Food Network Picture of Chicken Piccata Recipe

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