Chicken Piccata, Splendido
evenly with the smooth side of a mallet until they are ½ inch thick.
with salt, pepper and cayenne to taste and set aside.Melt the butter with the oil in a nonreactive large skillet or sauté pan over moderately high heat. Add the shallots, garlic and tomatoes and sauté for 1minute. Stir in the wine, capers, artichoke hearts and simmer for 2 minutes.
breasts midway through cooking,
placed in a sauce boat for the table.
1 pound baby spinach leaves, washed and lightly patted with paper towels
2 tablespoons chopped garlic
the juice of 1 lemon
Splendid Sass says
All of this looks amazing! Can't wait to try these recipes. Spinach is my favorite too. The picatta is a must try for me.
Your images are mouth watering…so wish I had a piece of the cake with my morning coffee!!
Splendid Market says
DC ~ the cake is amazing with coffee in the morning. I'm not usually one for sweets, but I just couldn't stop nibbling on that cake. It's really amazing. I think I will need to make one today.
I'm inspired Emily! It will be on my short list of recipes to try out in our new kitchen. 🙂 Hope you are well!
pretty pink tulips says
I treasure my autographed books, cookbooks included!! How fun and special they are.
This chicken piccata looks delish, but I'm going straight for that dessert!!
HAMPTON HOSTESS says
I'm coming over to your house for dinner! I love chicken picatta but never had it with artichokes and tomatoes–it sounds so delicious! Hope you are having a fantastic week, xxBarbara
Kimberly Daugs Vande Noord says
EM, AT PRESENT I AM Q-ING WITH A PESCATARIAN daughter AND your take on MarlA’S lemon Capers Recipe inspired me to substitute Wild Pacific Cod and everyone at my table loved it. What a cheeky picture of Trump and Marla in Robin Leaches book and so glad you did not throw the baby out with the bath water. Books are always worthy!
Ohhh… I’ll bet it was delicious on the cod! Good idea. Who knew what the future would hold when that shot was taken! Hoping you and your girls are all well! Xoxo