I feel really lame. I chose the Barefoot Bloggers Bonus recipe for this week, Sauteed Broccolini and I couldn't find any broccolini anywhere! I really searched. I went to every grocery store available to me in my small town and then drove 45 minutes and checked out other grocery store possibilities. I am so disappointed that I didn't find any. I am going to keep checking and make this recipe as soon as possible. I am going to post the recipe anyway because I want to.
I did get to the Chicken Piccata that Lindsey of Noodle Nights and Muffin Mornings chose for last week and it was really good. Super easy too. I used thin-sliced chicken which meant I didn't have to pound it, making it all that much easier. The sauce was a little bit tangy-I think I used a little too much lemon juice, but we all really liked it.
I made the Greek-Style Stuffed Peppers chosen by The Healthy Hostess for Craving Ellie a couple of months ago, just because I thought they sounded interesting. You can get the recipe on from this POST, The Healthy Hostess, or from this LINK. I made a couple of changes when I made them. I used ground turkey breast instead of ground beef and added a can of drained cannellini beans. They were really good and great-tasting as leftovers. Check out what the other Ellie's thought by checking out the Craving Ellie blogroll.
1 bunch broccolini
2 tablespoons unsalted butter
1/2 lemon, zested
1 teaspoon minced garlic
1 tablespoon lemon juice
1/4 teaspoon freshly ground black pepper
Blanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain immediately and immerse in a bowl of ice water.
Melt the butter in a large saute pan. Add the lemon zest and garlic and stir. Drain the broccolini and add it to the garlic mixture and heat for 2 minutes. Add the lemon juice, 1/2 teaspoon salt and the pepper, and toss well before serving
2 split (1 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 extra-large egg
1/2 tablespoon water
3/4 cup seasoned dry bread crumbs
Good olive oil
3 tablespoons unsalted butter, room temperature, divided
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 cup dry white wine
Sliced lemon, for serving
Chopped fresh parsley leaves, for serving
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.
Coming Tomorrow- The Cake Slice- Triple Lemon Chiffon Cake