Recipe

These quick and easy pan-fried chicken breasts are topped with a simple pan sauce made with capers, butter, white wine, and lemon juice.

Ingredients

• 4 skinless, boneless chicken breast halves
• cayenne pepper, or to taste
• salt and ground black pepper to taste
• all-purpose flour for dredging
• 2 tablespoons olive oil
• 1 tablespoon capers, drained
• ½ cup white wine
• ¼ cup fresh lemon juice
• ¼ cup water
• 3 tablespoons cold unsalted butter, cut in 1/4-inch slices
• 2 tablespoons fresh Italian parsley, chopped

Preparation

Step 1

Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2-inch thick.

Step 2

Season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour and shake off any excess.

Step 3

Heat olive oil in a skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side; remove to a plate.

Step 4

Cook capers in reserved oil, smashing them lightly to release brine, until warmed though, about 30 seconds.

Step 5

Pour white wine into skillet. Scrape any browned bits from the bottom of the pan with a wooden spoon. Cook until reduced by half, about 2 minutes.

Step 6

Stir lemon juice, water, and butter into the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low and stir parsley through the sauce.

Step 7

Return chicken breasts to the pan cook until heated through, 1 to 2 minutes. Serve with sauce spooned over the top.

Nutrition Facts

Per Serving: 321 calories; protein 24.7g; carbohydrates 8.4g; fat 18.2g; cholesterol 87.5mg; sodium 223.6mg.

Ingredients

• 2 (14.5 ounce) cans chicken broth
• 2 cups baby carrots
• 1 onion, chopped
• 1 clove garlic, minced
• ⅛ teaspoon celery salt
• 2 skinless, boneless chicken breast halves
• 1 tablespoon chopped fresh cilantro (Optional)

Preparation

• Step 1
  Bring the chicken broth to a boil in a medium saucepan over medium high heat. Add the carrots, onion, garlic and celery salt.
• Step 2
  Reduce heat to low and add the chicken breast. Cover and simmer for 20 minutes.
• Step 3
  Carefully remove the chicken breast, cut it into chunks and return it to the pot. Stir in the cilantro OR dill to taste.

Ingredients

• 2 quarts water
• 20 small meatballs
• 2 (8 ounce) cans tomato sauce
• 2 cubes beef bouillon cube
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ¼ teaspoon dried thyme
• salt to taste
• ground black pepper to taste
• 2 stalks celery, sliced
• 2 carrots, sliced
• 1 clove garlic, minced
• 1 cup elbow macaroni

Preparation

• Step 1
  Bring water to a boil in a large saucepan. Add meatballs, tomato sauce, bouillon, oregano, basil, thyme, salt and pepper to taste, celery, carrots, and garlic, and simmer for 30 minutes.
• Step 2
  Add macaroni and cook until pasta is done. Top with parmesan cheese to serve.

Ingredient

• 1 Tablespoon vegetable oil
• 1 Cup long grain white rice
• 1/3 Vup finely chopped white onion
• 1 Clove garlic, minced
• 2 ¼ Cups chicken broth
• 3 Tablespoons tomato paste
• 1 ¼ Teaspoon kosher salt
• 1 Serrano chile
• 1 Fresh cilantro sprig

Preparation

• Step 1
  In a large heavy saucepan, heat the vegetable oil on medium-high heat.
• Step 2
  Add the rice, onions and garlic. Saute until the rice has an opaque color and is fragrant, about 2 minutes.
• Step 3
  Add the chicken broth, tomato paste and salt. Mix well to incorporate evenly. Then add in the chile and cilantro sprig.
• Step 4
  Cover, reduce the heat to low, and simmer until is ready, about 30 minutes. Fluffy with a fork and serve immediately.

Ingredient

• ½ cup butter
• 1 large onion, chopped
• 10 cloves garlic, chopped
• 1 (12 ounce) can beer
• ¼ cup dry white wine
• 3 (1.41 ounce) packages sazon seasoning with saffron (such as Goya® Azafran)
• Hot sauce
• Salt to taste
• 1 pound large shrimp, shells left on
• 3 cups cooked white rice, or to taste
• 1 tablespoon chopped fresh parsley

Preparation

• Step 1
  Melt butter in a large skillet over medium heat. Add onion and garlic and cook until tender but not brown, about 5 minutes.
• Step 2
  Stir beer, white wine, sazon, hot sauce, and salt into the skillet. Bring to a boil. Reduce heat and simmer for 15 minutes.
• Step 3
  Add shrimp to the skillet and cook until pink, 3 to 4 minutes. Add rice; heat through for about 5 minutes. Stir in parsley.

Ingredient

• 1 (8 ounce) box elbow macaroni
• ¼ cup butter
• ¼ cup all-purpose flour
• ½ teaspoon salt
• Ground black pepper to taste
• 2 cups milk
• 2 cups shredded Cheddar cheese

Ingredient

• 4989,5 grams. patty pan squash, stems trimmed and halved
• 2 tbsp. extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 2 cloves garlic, minced
• 1 tsp. chopped fresh thyme leaves
• Pinch crushed red pepper flakes
• 1 tbsp. freshly chopped parsley

Preparation

1. Preheat oven to 218c. Toss squash with oil on a large rimmed baking sheet. Season with salt and pepper.
2. Roast until tender and golden, about 20 minutes. Add garlic and thyme to baking sheet with squash and toss to coat. Roast until garlic is golden and fragrant, about 5 minutes more.
3. Sprinkle a large pinch of red pepper flakes and parsley over squash and toss to coat.