Chicken Picatta

Ingredients


2 skinless and boneless chicken breasts, butterflied and then cut in half

Sea salt and freshly ground black pepper

2 cups all purpose flour, for dredging

6 tablespoons unsalted butter

5 tablespoons extra-virgin olive oil

1/3 cup fresh lemon juice

1/2 cup chicken stock

1/4 cup brined capers, rinsed

1/3 cup fresh parsley, chopped

Directions

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.



In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.



Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.



[from Sue, from http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-piccata-recipe/index.html]

BBQ Chicken

For the chicken: I buy the frozen tenderloins, use Sweet Baby Ray's origional sauce: Lay the ck in a glass dish and cover with the bbq sauce. Cook at 350 for 1 hour

[from Ada]

Scrambled Eggs & Cheese Toast

Breakfast: Scrambled egg and cheese on toast. So easy and DELICIOUS!!! :) Litterally scramble an egg with cheese, and put it on toast..viola! Its a whole house pleaser!!!

[from Ada]

BBQ Chicken Sandwiches

I also love the crockpot! This is for BBQ Chicken Sandwiches

• I use one chicken breast per adult (but no more than 4-6)
• Place in greased slowcooker
• Pour one bottle of BBQ sauce over it (we like KC Masterpiece...just use your favorite)
• Cook on high 4-6 hours or low 8-10 hours
• Once done cooking, shred.

We like to put cheese on top of the meat (on our sandwhich). In the summer, we usually have it with watermelon and some fresh garden peas (or whatever we are picking at the time). Maybe some pasta salad.


In the winter, I will cook some frozen peas or often do a pasta salad with it, also.



It is such a simple meal and really good. We like to make this for people when we make them dinner. You can easily make enough for your family and the other one.



You will have leftovers, and they are really good warmed up the next day!

[from Valerie]

Southwest Chicken

2 cans kernal corn

2 large cans black beans

6-8 chicken tenderloins (I use frozen)

Large jar of salsa

cheddar cheese



Rinse and drain corn and beans, layer in bottom of crock pot. Pour about a third of the salsa over it. Add the chicken and top with rest of salsa. Cook on high 4-6 hours or low 8-10. You can add cheese the last 5 minutes, or just allow each person to add their own. We serve it with brown rice and chips, or make borritos out of it. It also freezes well!!!

[from Ada]

Charisa' Chicken

I'm a huge crock pot fan. I use mine at least once a week. My favorite thing to do is pull out of the freezer a bunch of chicken legs... pour "greek seasoning" on it, a can of diced tomatoes with chilies, and some green olives. Let that puppy go all day and enjoy over rice. It's SO GOOD. If you don't have "greek seasoning" I just use dried herbs like mint, oregano, parsley, garlic

[from Charisa]