Quick Chicken Piccata
![](https://picknpayng.com/wp-content/uploads/2021/11/Quick-Chicken-Piccata.jpg)
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.
Chicken Soup
![](https://picknpayng.com/wp-content/uploads/2021/04/Chicken-Soup..jpg)
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.
Meatball Soup
![](https://picknpayng.com/wp-content/uploads/2021/04/Meat-Balls..jpg)
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.
Mexican Rice
![](https://picknpayng.com/wp-content/uploads/2021/05/mexicanRice-Pnp-Nigeria.jpg)
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.
Shrimp Mozambique
![](https://picknpayng.com/wp-content/uploads/2021/05/Shrimp-Mozambique.jpg)
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.
Simple Macaroni and Cheese
![](https://picknpayng.com/wp-content/uploads/2021/05/Simple-Macaroni-and-Cheese.jpg)
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
Patty Pan Squash
![](https://picknpayng.com/wp-content/uploads/2021/05/Patty-Pan-Squash.jpg)
Roasting veggies is by far the favourite way to make them and patty pan squash is no exception. These cute little discs of veggies are similar to a yellow squash and mild in flavor. We tossed ours in a little olive oil, garlic, and thyme for a classic approach, but feel free to add any of your favourite seasonings.
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
- Preheat oven to 218c. Toss squash with oil on a large rimmed baking sheet. Season with salt and pepper.
- 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.
- Sprinkle a large pinch of red pepper flakes and parsley over squash and toss to coat.