ChickenBreasts

Heat oven to 200 degrees.
Cut breasts in half horizontally and give them a few light taps with a meat mallet to give them a uniform thickness. Salt and pepper meat and dredge in flour. Heat half the oil in a sauté pan over medium heat until shimmering and add half the breasts and cook until golden. Transfer breasts to a platter and keep in warmer while you cook the second batch. Cook the second batch and add them to the warming platter.

Add the shallot to the skillet and sauté until slightly softened, but not brown. Cut 6 very thin slices from one of the lemons and juice the other 1 1/2 lemons yielding approximately 1/4 cup juice. Add the broth to the skillet and deglaze the pan. Add lemon slices and cook until the liquid reduces to a scant half cup. Add the capers and lemon juice and reduce again to a scant half cup. Remove the skillet from heat and stir in the butter and continue to stir until the sauce is smooth. Pour the sauce over the breasts and garnish with parsley. Serve with small steamed new potatoes to mop up all that delicious sauce.


	Chicken Breasts
All cooks get in the doldrums from time to time as they are faced with making mid-week meals that are quick to prepare but tasty and just a bit removed from the usual fare. Chicken breasts are quick to cook and because they complement so many different flavors, just a few extra minutes spent making a special sauce to enhance the meal is time well spent. First, get the best quality meat. Foster Farms is readily available and consistently good. The one time I bought a store brand, the meat was flavorless and stringy and had unappetizing pockets of fat in the wrong places. The most common mistake made with chicken breasts is overcooking. Use a medium to medium-high heat to give the breasts color and flavor and then finish in the oven if necessary to avoid over-cooking. Sue Kleber		Chicken Piccata (Serves 4) 4 to 6 boneless skinless chicken breasts flour for dredging salt and pepper 1/4 cup olive oil 2 TB minced shallot 2 lemons 1 cup chicken broth (low sodium preferred) 2 TB capers, rinsed and drained 3 TB butter, softened or cut into 6 pieces 2 TB Italian parsley, minced
		Heat oven to 200 degrees. Cut breasts in half horizontally and give them a few light taps with a meat mallet to give them a uniform thickness. Salt and pepper meat and dredge in flour. Heat half the oil in a sauté pan over medium heat until shimmering and add half the breasts and cook until golden. Transfer breasts to a platter and keep in warmer while you cook the second batch. Cook the second batch and add them to the warming platter. Add the shallot to the skillet and sauté until slightly softened, but not brown. Cut 6 very thin slices from one of the lemons and juice the other 1 1/2 lemons yielding approximately 1/4 cup juice. Add the broth to the skillet and deglaze the pan. Add lemon slices and cook until the liquid reduces to a scant half cup. Add the capers and lemon juice and reduce again to a scant half cup. Remove the skillet from heat and stir in the butter and continue to stir until the sauce is smooth. Pour the sauce over the breasts and garnish with parsley. Serve with small steamed new potatoes to mop up all that delicious sauce.
		Chicken Paprikash (Serves 4) 4 to 6 boneless skinless chicken breasts salt and pepper 1/2 tsp sweet paprika 1/2 cup flour for dredging 1/4 cup olive oil 2 large shallots , minced or 1/3 cup finely minced onion 1/2 tsp kosher salt 1/2 lb mushrooms, sliced 1 TB flour 1 tsp paprika 1 cup chicken broth 1/2 cup sour cream
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		Heat warming oven to 200 degrees. Slice breasts in half horizontally and use a meat mallet to lightly even thickness. Salt and pepper cutlets. Combine the 1/2 cup flour and the 1/2 tsp paprika ona plate and dredge the cutlets. Heat half the olive oil in a sauté pan and heat to shimmering over medium heat. Cook half the cutlets until golden and remove to a warming platter. Cook the second batch of cutlets and add to platter. Add the shallot or onion, 1/2 teaspoon salt and the mushrooms to the sauté pan and sauté until golden. Sprinkle one tablespoon of flour and one teaspoon of paprika over the mushroom-shallot mixture, stir to combine and sauté for a minute or two. Add the chicken broth and stir until smooth. Turn the heat down tolow and add the sour cream and heat just until thesauce is warm. Do not allow to boil or the sauce mightbreak. Adjust for salt and pepper and pour the sauceover the chicken breasts. Serve with a cooked package of white and wild rice blend.