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Menu Plan for Summer I: Week 10, Sunday

Grilled Chicken Piccata
Hot German Potato Salad
Creamy Coleslaw (Cabbage Salad)

Cooking time:  35 minutes for menu       Cooking schedule: see below for instructions

          Who says Chicken Piccata can't be converted to the grill?  We  can convert just about anything...
The Hot German Potato Salad will make enough for two meals as will the coleslaw.  If you have yogurt lurking in the fridge, use that for the cabbage, otherwise, use milk,

Grilled Chicken Breasts Piccata

Total time: 30 minutes
  Capers, tarragon and lemon add a wonderful flavor to chicken breasts. Marinated for just 15 minutes, cooked on the barbecue grill and finished with a lemon, tarragon, caper sauce, these boneless chicken breasts make a lovely gourmet summer dinner, worthy of dinner guests... or just you!

Grilled Chicken Breasts Piccata Ingredients:

 Instructions:

Hot German Potato Salad

Total time: 35 minutes  
    Potato salads are always popular in the summer and every country seems to have their own version.  Germany is lucky enough to have 2: German Summer Salad, which is normally served at room temperature, and this one, traditionally served hot.  We usually eat it cold the second time... This makes enough for 2 meals.

Hot German Potato Salad Ingredients:

 Instructions:

Cabbage Salad, traditional, sort of 

Total time: 20 minutes  
    This dressing is a combination of yogurt and mayonnaise, lending it a more traditional flavor.

Cabbage Salad Ingredients:

 Instructions:

Cooking Schedule: 35 minutes for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
scissors, 2 small bowls, medium bowl, large bowl,
medium saucepan with steamer basket, large skillet,
dish for marinating, barbecue grill or skillet, juicer

Light/turn on barbecue grill
Juice/squeeze lemon
Mix lemon juice, oil, divide
Chop capers, add to juice/oil for marinade
Add tarragon to juice/oil for sauce
Spoon marinade over chicken, set aside
Put water on medium-high heat for potatoes
Cut potatoes, steam
Slice cabbage, pepper
Sauté bacon
Chop onion, celery

Turn bacon
Make the dressing for cabbage
Add dressing to cabbage (start with half), stir
Chop pickle
Remove bacon, drain on paper towels
Remove fat from skillet (leave 1 tbs)
Add onion, celery, sauté
Start to cook chicken
Mind the potatoes, remove from heat when done
Turn chicken
Add sugar, stock, vinegar to skillet, stir, scrape
Dissolve cornstarch, thicken dressing for potatoes
Add potatoes, pickle, stir, remove from heat
Remove chicken, let rest
Slice chicken
Drizzle sauce over chicken, sprinkle with capers
Serve