Thursday, February 14, 2013

Valentine's Day - Easy Last Minute Dinner by the Fire



Photo and recipe by Joyce Bahorich


Chicken Picatta:

4 tablespoons light butter
2 tablespoons olive oil
1 pound boneless skinless chicken breast, thinly sliced
Flour to coat chicken
1/4 cup dry white wine
2 tablespoons fresh lemon juice
2-3 tablespoons fresh parsley, chopped and/or 1 tablespoon capers
Lemon slices optional
Parsley sprigs, optional

Place chicken between wax paper and pound until 1/8” thick (or purchase thinly sliced chicken breast).  Heat 2 tablespoons of butter and oil in large skillet over medium heat.  Dredge both sides of chicken in flour and shake off excess.  Cook chicken until slightly browned on each side.  Place on platter and keep warm.  Season with salt and pepper.  Over low heat, add wine to skillet drippings, scraping up brown bits with a wooden spoon.  Cook until wine begins to evaporate.  Add lemon juice, remaining butter, parsley, and/or capers.  Return chicken to skillet, turn to warm and coat with sauce.  Remove to platter and garnish with fresh lemon slices and parsley.  Wine Suggestion:  North Coast Clos Du Bois Chardonnay
Yield:  4-6 servings


Green Beans with Italian Tomatoes:

16 ounces fresh, snipped, green beans (rinsed)
2 cups water
1 (14.5-ounce) can garlic/herb diced tomatoes
1 teaspoon season salt

Snap beans and place in saucepan with water.  Bring to boil on high; cook 7-10 minutes, stirring often, until beans begin to soften.  Drain; stir in tomatoes and salt.  Reduce heat to low; cover and cook 10 minutes stirring often until desired tenderness.
Yield:  4-6 servings

Pine Nut Couscous:

1 (5.6 ounce) box Near East Toasted Pine Nut Couscous
1 1/2 cups low sodium chicken broth
1 tablespoon butter or margarine
2 tablespoons fresh chopped parsley

In a medium saucepan, mix together broth, contents of spice packet (from couscous), and butter/margarine; bring to boil over medium-high heat; stir in couscous, cover and remove from heat.  Let stand for 10 minutes.  After sitting covered for 10 minutes, if couscous is not moist you may add more chicken broth as needed, stir over low heat to warm up.  Remove from heat and cover to keep warm.  Stir in chopped parsley and serve.
Yield:  4-6 servings

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