Boneless. skinless chicken breasts, about 6 oz. each
1/2 Cup all purpose
1 1/2 Tsp. Kosher
1/2 Tsp. Freshly
ground black pepper
3 Tbs. Extra-virgin
1 1/2 Cup chicken
2 Tbs. Fresh lemon
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
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
yellow cake mix
(8oz) pineapple slices in natural juices, drained, save juice
Sticks butter, melted
Cup packed brown sugar
Grated peel of one orange
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
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