Grilled Chicken Breast Piccata
|
Cooking time: 30 minutes for menu Cooking schedule: see below for "menu" instructions |
Grilled Chicken Breasts Piccata 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!
2 chicken breasts, boneless, skinless
3 tbs capers (with liquid)
4 tbs lemon juice
4 tbs olive oil
2 tsp fresh snipped tarragon
Chop 2 tbs capers. Put lemon juice and oil in small bowl and whisk to combine - mixture will get very thick. Put 3 tbs of the marinade into separate bowl for sauce. To the remaining marinade add the chopped capers. Put chicken in a shallow dish, pour the marinade with the chopped capers over and let marinate for 15 minutes. Snip the tarragon and add it to the sauce (reserved 3 tbs of marinade), set it aside. Remove the chicken from marinade, discarding that marinade, and cook on barbecue grill for 8 - 12 minutes per side depending on size, or until done - you know, not pink; take a peak and see. Or can be sautéed in nonstick skillet over medium heat for the same time - or until done. Remove from heat, slice, drizzle the sauce over the top, sprinkle with remaining capers and serve.
German Summer Potato Salad Time: 15 minutes
No cooking time - just remove from fridge, stir and let warm up a bit. Serve when ready.
Green Beans with sautéed Celery Time: 20 minutes
Green beans, cooked quickly, then tossed with sautéed celery and a bit of Prosciutto for flavor, something a little different from our summer bounty.
5 - 6 oz (150gr) green beans
1 slice Prosciutto (1oz, 30gr)
1 - 2 stalks celery, (about 1/2 cup sliced)
1 tbs olive oil
1 1/2 tbs white balsamic vinegar
1 tsp brown sugar
1/4 tsp dry mustard
2 tbs snipped fresh chives
Top and tail beans...cut off the ends. Cut into 1 1/2 inch lengths (4cm). Put into a small saucepan, cover with water, put on medium heat and bring to a boil. Turn down to low and simmer until done, 10 - 12 minutes. Chop Prosciutto. Thinly slice celery. Drain beans and put into serving bowl, cover to keep warm. Heat oil in a small skillet. Add Prosciutto and sauté briefly. Add celery and sauté about 5 minutes. Add remaining ingredients to pan and heat through, stirring to dissolve mustard and sugar. Add to beans, stir gently to combine and serve.
top of page
Cooking schedule: 30 minutes |
Start to cook chicken |
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
All rights reserved unless otherwise indicated
