Chicken Piccata/Pineapple U/D Cake

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Chicken Piccata

Submitted by Mondie Westbrook

 

4 Boneless. skinless chicken breasts, about 6 oz. each

1/2 Cup all purpose flour

1 1/2 Tsp. Kosher salt

1/2 Tsp. Freshly ground black pepper

3 Tbs. Extra-virgin olive oil

1 1/2 Cup chicken stock

2 Tbs. Fresh lemon juice

2 Tbs. Unsalted butter, cut into small pieces

1 Tbs. drained bottled capers, rinsed

Thin slices lemon and fresh parsley for garnish

 

Sprinkle a small amount of water on a large plastic sheet of plastic wrap.  Place 2 of the chicken breasts on the plastic and sprinkle again with water.  Cover with another sheet of plastic wrap and pound with ponder until about 1/4 inches thick.  Repeat with remaining chicken breasts.

 

Mix flour with salt and pepper in a shallow pie plate.  Heat half of the olive oil in a large skillet on high heat until almost smoking.  Working in two batches, place the chicken in the flour mixture, coating on all sides.  Shake off excess flour and add to the skillet.  Cook until lightly browned on both sides and cooked through (just takes a coups of minutes).  Transfer to a plate and cover loosely with foil.  Repeat with remaining chicken.

 

Pour off fat from skillet and return skillet to heat.  Add chicken stock and lemon juice.  Bring to boil, stirring to pick up browned bits in bottom of pan.  Return chicken to pan and simmer, turning often, until warmed through and the sauce starts to thicken.  Add butter and capers.  Season with salt and pepper and heat just until the butter melts.  Serve on warmed plates with a spoonful of sauce, topped with lemon slices and parsley.

 

Note:  I serve with saffron rice and it is delicious!

 

 

Pineapple Upside-Down Cake

Submitted by Marian Werner

 

1 Box yellow cake mix

1 Can (8oz) pineapple slices in natural juices, drained, save juice

1 1/2 Sticks butter, melted

1/2 Cup packed brown sugar

1 Cup chopped pecans

Maraschino Cherries

Grated peel of one orange

 

Heat oven to 350o.  Melt butter and spread evenly on bottom of a 9-10 inch square or round cake pan.  Sprinkle brown sugar over butter and arrange pineapple slices in pan.  Sprinkle with pecans, place cherries in center of pineapple slices or cherries with stems can be added after baking.

 

Mix cake mix according to box instructions as for the eggs and oil, but substitute the pineapple juice in place of the water.  Mix in the grated orange peel.  Follow time on box for mixing and baking.  Bake 30-35 minutes or until inserted toothpick comes out clean.

 

Immediately turn pan upside down on serving plate.  Leave pan over plate for a few minutes.  Remove pan and let sit 15 minutes before serving.