Orange and Fennel Turkey Breasts

Orange and Fennel Turkey Breasts

Ingredients:
2 Turkey Breasts, boneless, & butterfly cut
2 Fennel Bulbs, thinly sliced perpendicular
2 Shallots thinly sliced
1/2 cup Orange Juice
1/4 cup Turkey Stock (or Chicken Stock)
2 Seedless Oranges segment cut
1/4 cup Raisins
2 Tbsp Capers
1/3 cup Fresh Parsley, chopped fine
1 tsp Cumin, ground
1 Tbsp Olive Oil
1 tsp Orange Zest
Salt and Pepper to taste

Directions:

  • Dust the Turkey Breasts with the Cumin, and Salt and Pepper as needed.
  • Heat up a large skillet on medium heat and add the Olive Oil.
  • Saute the Turkey Breasts on both sides, about 3-5 minutes each (depending on thickness) until cooked through and starting to brown. Remove to the side
  • In the Skillet add the Fennel and Onion and cook for 3-5 minutes, until tender.
  • Add the Stock, Orange Juice, and Raisins, bring to a boil, and then reduce the heat and simmer for 5 minutes.
  • Add the Orange segments and simmer for another 2 minutes, stirring often but trying not to break up the segments.
  • Plate the Turkey and cover with the Fennel Orange topping.
  • Garnish with fresh Parsley, Capers, and Orange Zest.

Makes 2-4 servings (depending on the size of the breasts).

NOTES: I tend to use Naval Oranges for this recipe. In fact if you get two Naval Oranges for segments, and then another 2 for the Juice, it is amazing! Use fresh Zest from the Oranges, not the store-bought kind.

Baked Mahi Mahi with a Bruschetta Topping

Baked Mahi Mahi with a Bruschetta Topping

Ingredients:
4 10-12 oz Fillets Mahi Mahi, skin-on
Salt and Pepper to Taste
2 Tbsp Butter, divided
Olive Oil just a drizzle

Bruschetta Topping
6-8 Plum Tomatoes
2 cloves Garlic, minced
1 yellow Onion, minced
1 Tbsp Capers, minced
1 tsp Balsamic Vinegar
1 Tbsp Olive Oil, divided
2-3 Tbsp fresh Basil, chopped fine
1 Tbsp fresh Flat-Leaf Parsley, chopped fine
Salt & Pepper to taste
Water for Parboiling

Directions:

  • Bring a pot of water to a boil on your stove. There should be enough room for the Tomatoes, but they should not yet be put in the pot.
  • Remove from the heat, and place the tomatoes in the hot water for 1 minute.
  • Using tongs, remove the Tomatoes.
  • Carefully remove the skin with a knife; and then cut in half and remove the seeds and juice.
  • Dice the Tomatoes and set to the side in a large bowl.
  • Add the minced Garlic, Onion, Capers, Balsamic Vinegar, Herbs, 1 Tbsp of Olive Oil, and Salt and Pepper to taste; Stir well, and leave to marinate. Chill.
  • Preheat the Oven to 425°F.
  • Drizzle a little Olive Oil on an aluminum foil lined baking sheet.
  • Place the Mahi Mahi skin-side down, and sprinkle with Salt (liberally) and Pepper.
  • Bake for 20 minutes, or until the fish is flaky.
  • Dab each Fish with 1/2 Tbsp of Butter,  and continue to cook for 5 minutes.
  • Use a spatula and to remove the fish and plate.
  • Taking a large spoon, divide the Bruschetta among the four fillets. I recommend draining as much liquid as you can from each spoonful.

Makes: 4 servings.

NOTES: Mahi Mahi is the Hawaiian name for the Dolphinfish, meaning “very strong”. It is a mild fish, similar to a tuna in texture, though the filet is white and usually sold skin-on. Though I’m using a Hawaiian/Caribbean fish, this dish is more of a fusion dish that I came up with when I read somewhere that tomatoes bring out the flavor of the fish.

You may also choose to try this Grilled.  I recommend if you do that, to keep the high heat, but to wrap the fish in aluminum foil or cook it on a closed grill.  Grilling would also provide some smoky flavors to the fish which are amazing!

Paella de Quinua – Quinoa Paella with Chicken and Shrimp

Paella de Quinua

Ingredients:
1 lb Shrimp, shelled, de-veined
6 Chicken thighs, skinless, boneless
2 Tbsp Olive Oil
Salt & Pepper (to taste)
1 Yellow Onion, diced
1 Bell Pepper, diced
2 Jalapeños, minced
5 cloves Garlic, cut in slivers
2 Chorizo links, diced
1 Tbsp Paprika
2 tsp Cumin
1/2 tsp Saffron
2 tsp fresh Thyme
1 tsp fresh Rosemary, chopped fine
2 Tbsp Tomato Paste
2 cups Chicken Broth
1 1/2 cups Albariño or other white wine
2 cups Quinoa
1 Tbsp Capers
1/2 cup Cilantro, chopped

Directions

  • In a large skillet or (if you have one) paellera, heat up the Olive Oil on medium heat.
  • Liberally coat the chicken in Salt and Pepper and place into the hot oil. Cook both sides until golden. Remove to a plate and set aside.
  • Add the Onion, Peppers, Garlic, Shrimp, Chorizo, Herbs, Spices, and Tomato Paste to the pan. Stir well and cook till the Shrimp turn bright pink.
  • Add the Wine, Chicken Broth, Quinoa, and Capers. Reduce heat to low. Add the Chicken pieces back to the pan.
  • Cook for 10 minutes or until the Quinoa is finished cooking, adding water if needed. Quinoa forms a translucent outer casing when it is cooked well. Covering will help increase the cooking speed.
  • When the liquid has dissolved and the Quinoa has finished cooking, remove from the heat and toss in the Cilantro and serve.

Makes 4 servings.

NOTES: Paella is a traditional Valencian rice dish often with various types of seafood and or meat. Paprika, Saffron, and Chorizo are common ingredients added to the rice for flavor. Quinoa, is a grain from the Andes in South America. It has a similar consistency to Couscous, and can be used in many dishes in place of rice–though it is not a long grain. I thought it would be fun to try Paella with Quinoa–something I am sure is not a new idea, but not one I have seen that often. I chose Chicken and Shrimp, however you can add Mussels, Clams, Lobster, and/or Pork tenderloin to make it your own.

Burgundy Pork Tenderloin

Burgundy Pork Tenderloin

Ingredients:
Pork Tenderloin, 1lb
12 Pearl Onions, skinned and marked with a deep “x” along the bottom
4 cloves Garlic, sliced
2 Tbsp fresh Rosemary, coarsely chopped
1-2 Bay Leaves
1 Tbsp Capers (optional)
2 cups Table Mushrooms, thick sliced (or of small, whole)
1 cup Burgundy
1 cup Chicken Stock
1 Tbsp All-Purpose Flour
3 Tbsp unsalted Butter, room temperature
1 Tbsp Steak Spice Rub
Salt and Pepper to taste

Directions:

  • Preheat the Oven to 350F.
  • Sprinkle the Pork Loin with the Spice Rub, and place into a Dutch Oven.
  • Combine Mushrooms, Onions, Garlic, Herbs, Wine, and Stock to the Dutch Oven.
  • Mix 1 Tbsp of Butter with the Flour, and form a Beurre manie.
  • Divide the Beurre manie in dollops on the top of the mixture.
  • Do the same with the remaining Butter.
  • Bake, covered for 35-40 minutes.
  • Remove the cover, and bake for an additional 15 minutes.
  • Remove the Roast from the Dutch Oven, and let rest on a plate before slicing against the grain.
  • Cover the sliced Roast with the Mushrooms and Onions, discarding the Bay Leaf.
  • Take the remaining liquid to the stove, and reduce on High Heat, until it can coat a spoon, adjusting Salt and Pepper to taste.
  • Pour over the Roast, or serve on the side.

NOTES: This is one of my favorite ways to do Pork Tenderloin. If you cannot find Burgundy, your favorite Red wine will do, so long as it is not too strong and dry.

Salade Niçoise à l’Américaine – Niçoise Salad (American Style)

Ingredients:
4 Tuna Fillets (about 6 oz each)
1/2 Tbsp Olive Oil
1/2 tsp Sea Salt, or coarse Kosher
1/2 tsp Black Pepper, ground
12 baby Red Pontiac Potatoes
1 Roasted Red Bell Pepper
4-6 oz Green Beans, trimmed
4 Eggs
Water for boiling
1/3-1/2 lb Butterhead Lettuce
1/2 cup Fresh Basil
2 Tbsp Fresh Thyme
1/4 cup Fresh Mint
4 Plum Tomatoes, Quartered
2 Tbsp Capers
12 Niçoise Olives
4-8 Anchovies (optional)
1 cup Niçoise Vinaigrette

Directions:

  • Prepare the Tuna:
    • Heat a skillet on medium heat with 1/2 Tbsp of the Olive Oil.
    • Cut the Tuna into 2″ x 1″ strips.
    • Rub with the Salt and Pepper.
    • Place the Tuna in the pan, and sear each of the four long sides, watching the small sides to make an even searing to desired done-ness.
    • Set in the Refrigerator.
  • Place the Eggs in a pot and cover with water.
  • Bring to a boil.
  • Turn off the heat and let sit for 12-15 minutes.
  • Remove and run under cold water, and peel the eggs; in the Refrigerator.
  • Return the Water to a boil.
  • Add the Potatoes and the Green Beans
  • Cook for 4 minutes, until the Green Beans turn bright Green.
  • Remove the Beans first, using tongs, and then the Potatoes.
  • Run both under cold water and set in the Refrigerator.
  • Give all the ingredients at least 20 minutes to cool.
  • Prepare wide bowls or salad plates for plating by dividing the Lettuce evenly.
  • Tear the Basil and Mint, and divide with the Thyme among the salad plates.
  • Quarter the Tomatoes, Potatoes, and Eggs.
  • Decoratively divide the Tomatoes, Potatoes, Eggs, and Green Beans among the salad plates. Usually this salad is deconstructed with the different items in piles next to each other on the Lettuce.
  • Slice the Tuna pieces perpendicular to the seared sides, in 1/4″ slices, and add to the Salad.
  • Add the Capers and Anchovies, and drizzle the Vinaigrette over it.

Serves 4

NOTES: Despite being what one would commonly find in most restaurants and diners in America and what Julia Child’s recipe calls Salade Niçoise, it is strikingly different from a true Salade Niçoise from Nice, France or the Côte d’Azur. Most noteworthy is the use of Blanched Potatoes and Green Beans–something not commonly used in the French namesake. Additionally, Mescaline salad would be used, and other items like Artichokes would be present. Still this is the version most Americans will know and recognize, and I find it tasty (without the Anchovies, which I have not yet come to like).  OH I should also mention that many of the French recipes  use Canned Tuna–I can only assume theirs is not “Chicken of the Sea”, though I’ve seen some marinated vacuum-sealed Tuna that may serve the purpose–and Lord know’s most diners use canned.

This salad, is often served as an Entrée, in a similar manner to the Cobb Salad.

I do have to share what Julia Child says about this sald in her book Julia’s Kitchen Wisdom:

Of all main-course salads, the Niçoise is my all-time favorite, with its fresh butter-lettuce foundation; its carefully cooked, beautifully green green beans; its colorful contrast of halved hard-boiled eggs, ripe red tomatoes, and black olives; all fortified by chunks of tunafish and freshly opened anchovies. It’s a perfect luncheon dish, to my mind, winter, summer, spring, and fall — an inspired combination that pleases everyone.

Niçoise Vinaigrette

Ingredients:
1 medium Shallot, minced
1 Tbsp Fresh Thyme, chopped fine
2 Tbsp Fresh Basil, chopped fine
2 tsp Fresh Oregano, chopped fine
1 tsp Fresh Rosemary, chopped fine
1 tsp Capers
1 Anchovy filet
1 Egg
1 tsp Dijon Mustard
1/4 cup Lemon Juice
1/4 cup Champagne Vinegar
3/4 cup Olive Oil
1/2 tsp Salt
1/2 tsp Black Pepper, coarsely ground

Directions:

  • Using a Mortar and Pestle, crush the Anchovy, Capers, and Shallots with the Herbs.
  • Wisk in the Egg and Dijon Mustard.
  • Add the Vinegar and Lemon Juice, and mix well.
  • Whisk in the Olive Oil.
  • When the Olive Oil is finished, taste, and add Salt and Pepper to taste.

Makes about 1 cup.

Pollo alla Romana – Roman-Style Chicken

Pollo alla Romana

Ingredients:
6-8 fillets of Chicken Breasts, thin sliced, boneless, skinless
1 Roasted Yellow Bell Pepper, chopped
1 Roasted Red Bell Pepper, chopped
6 slices Prosciutto, chopped
2 Plum Tomatoes, diced
1 head of Roasted Garlic
1/2 cup Pinot Grigio
1 cup Chicken Stock
2 Tbsp fresh Basil
1 Tbsp fresh Oregano
1 Tbsp fresh Thyme
1 tsp Crushed Red Pepper (optional)
2 Tbsp fresh Flat-Leaf Parsley
1 Tbsp Capers
1 Tbsp Olive Oil
Romano Cheese, grated

Directions:

  • Do all necessary roasting ahead of time.
  • In a large skillet, brown the Chicken Fillets in the Olive Oil.
  • Remove the Fillets to the side.
  • Add the Peppers and Prosciutto, and cook until the Prosciutto starts to crisp, about 4 minutes.
  • Squeeze the Garlic into a Mortar and Pestle, and grind.
  • Add Garlic, Tomatoes, Chicken Stock, Wine, Basil, Oregano, Thyme, and Crushed Red Pepper Flakes to the skillet.
  • Heat for 10 minutes, and then add the Chicken Fillets back to the skillet.
  • Cover and cook for 20 minutes.
  • Just before serving, stir in the Capers and Parsley.
  • Garnish with grated Romano Cheese.

Serves 3-4 people (portion 2 fillets per person)

NOTES: So it was a long weekend, and my partner volunteered to cook. He loves chicken, so he started looking online for a chicken recipe. I should mention he is not a good cook–toast and oatmeal he does well, but not much more than that. So he found a recipe for Roman-Style Chicken by Giada DiLaurentis. I had a feeling he would not end up cooking, and by the time we got back from the store, it dawned on him how much work would be involved. So it was saved for another night. I don’t like to do other people’s recipes, so I compare them to similar recipes and then make my own version with my own variations. This is my version of Roman-Style Chicken that resulted from my research and comparisons. I decided to add some different herbage, deepen the flavors with roasted peppers and garlic, as well as adding Romano cheese over the top. This is a light summery Italian meal, and it does not need a side of pasta!

Pollo e Carciofi al Vino Bianco – Chicken and Artichoke Fettuccine

Pollo e Carciofi al Vino Bianco

Ingredients:
4 Chicken Breasts, skinless, boneless, cut into strips
2 cups Marinated Artichoke Hearts, quartered
4 cloves Garlic, minced
1 large Red Onion, diced
1 cup Cherry Tomatoes, sliced in half
1 tsp Crushed Red Pepper
2-4 Tbsp Olive Oil
1 cup Pinot Grigio or White Wine
1 Tbsp Basil, chopped fine
1/2 Tbsp Oregano, chopped fine
1 Tbsp Parsley, chopped fine
1 tsp Black Pepper
1 tsp Salt
2-4 Tbsp grated Parmesan Cheese
1 lb Fettuccine (fresh if possible)
Water for boiling
1 tsp Capers for Garnish

Directions:

  • Strain the Oil from the Artichokes into a bowl containing the Chicken. Set the Artichokes to the side, but marinade the Chicken for 1 hour.
  • When ready to cook, begin heating a pot of water on high heat for the Pasta.
  • In a large skillet, combine 1 Tbsp of the Olive Oil with the Onions and Salt, and cook for 2 minutes on medium heat.
  • Add the Garlic, Crushed Red Pepper, and Chicken (with the Oil) and sauté until the Chicken begins to brown.
  • Add the White Wine, careful as it may flare up. Cook for 5 minutes, stirring well.
  • Add the Artichokes and Cherry Tomatoes and cook for another 2-5 minutes until heated through.
  • Add the Pasta to the water when it is boiling. Watch if you are using fresh Fettuccine as it cooks quicker than dried.
  • Strain the Pasta and toss with the Parmesan, Salt, Pepper, Herbs and the remaining Olive Oil in a large bowl.
  • Add the Chicken Artichoke Mixture, and toss well.

Makes about 4-6 Servings.

NOTES: So I had to come up with dinner at the last minute, and searched the cupboard and fridge for ingredients – the result was this dish. It is similar to Chicken Vino Bianco from Olive Garden (which I admit I did not know existed until I was trying to search for similar dishes to come up with a name for what I made), except that I add vegetables, do not use the large amount of Butter, nor did I batter the Chicken. Thus we find a healthier, lighter, dish that is still full of flavor.

Herbed Egg Salad

Ingredients:
6 Eggs, hardboiled and diced
1 small Red Onion, minced
1 large Sweet Gherkin, minced
1 tsp Capers, minced
2-3 Tbsp Greek-style Yogurt
1 Tbsp Dijon Mustard
1 tsp Basil, chopped fine
1 tsp Parsley, chopped fine
1/2 tsp Chives, chopped fine
Dash of Paprika

Directions:

  • Mix everything but the Yogurt together.
  • Slowly incorporate the Yogurt to the desired consistency.

NOTES: Egg Salad is an American dish that is commonly served as a sandwich or on on a bed of lettuce. This recipe uses Greek Yogurt rather than Mayonnaise, however if you prefer you can substitute Mayo for the Yogurt. Greek Yogurt is denser and less runny than other Yogurts.

Dijon Mustard

Dijon Mustard

Ingredients:
1/4 cup whole Mustard Seeds
1 Tbsp Dry Mustard
1-2 cloves Garlic
1 Shallot
1 Tbsp Capers, minced
1 tsp Herbes de Provence
1 tsp Honey
2 Tbsp Sauvignon Blanc
2 Tbsp White Wine Vinegar
1 Tbsp Bordeaux
1 Tbsp Red Wine Vinegar
1 tsp Olive Oil
1/2 tsp Black Pepper
1/2 tsp Salt

Directions:

  • Grate the Garlic and Shallot into a bowl, and press out the liquid and drain.
  • Using a Mortar and Pestle, crush the Mustard Seed. You do not have to pulverize the seeds, just crushing some will release the oils.
  • Combine the Mustard Seed, and Herbes, Spices and Seasonings with the Garlic and Shallots. Slowly add the Wines, Vinegars, Oil, and Honey.
  • Cover and refrigerate over night.
  • Pour into a food processor and blend until desired consistency.

NOTES: Dijon Mustard was created by Jean Naigeon of Dijon in 1856, and utilized a wine made from un-riped grapes often called Verjuice, which has a high acidity. Most modern recipes have substituted it with a combination of White Wine, Red Wine, White Wine Vinegar, and Red Wine Vinegar–you can find varying portions of each depending on a recipe. Regardless, the wines should be dry, and of a high quality worth drinking.

You have control over the coarseness of the mustard when you grind it in the food processor. I prefer a coarser grind. You can also utilize various colors of Mustard Seeds, as available to give it some extra color.

Mediterranean Braised Chicken with Couscous

Ingredients:
6 Chicken Thighs, skinless, boneless
2 Tbsp Olive Oil
2-3 cloves Garlic, slivered
2 Shallots, diced
1 cup Pinot Grigio or other white wine
1 cup Chicken Broth
1 tsp Salt
2 tsp Rosemary, diced
1/2 cup Kalamata Olives, minced
1/2 cup Manzanilla Olives, minced
1 cup Tomatoes, diced
2 Tbsp Capers
1 cup Couscous

Directions:

  • In a deep saucepan, cook the Chicken thighs in the Olive Oil on low-medium heat for about 5-7 minutes. The more color, the more flavor you’ll get.
  • Remove the Chicken and set aside.
  • Add the Shallots and Garlic to the Oil, and lightly saute.
  • Deglaze with the Pinot Grigio and Chicken Broth.
  • Return the chicken to the saucepan, and add the Salt, Rosemary, Tomatoes, Olives, and Capers.
  • Simmer for about 10-20 minutes.
  • Add 1 cup of Couscous to the pot, and turn off the heat.
  • Cover for 5 minutes, as the Couscous absorbs the liquid.
  • Serve.

NOTES: You can always cook the Couscous separately from the dish, however I like to absorb the chicken broth and wine into the couscous to add some extra flavor. If you desire, you can chop up the chicken thighs; additionally if you cannot get boneless chicken thighs, you can use them. The important part is not the bones or size, but that it is the flavorful chicken thigh meat.

Tapenade

Tapenade

Ingredients:
1/2 cup variety of Black Olives, pitted
1/2 cup variety of Green Olives, pitted
1 Peperocini or Banana Pepper, de-seeded
2 cloves Garlic, minced
1 Tbsp Capers
2 Tbsp Olive Oil
1 tsp Lemon Juice
1 tsp Anchovy Paste (optional)
1/4 tsp Black Pepper

Directions:

  • Combine all ingredients into a food processor and pulse. You want a minced-grainy consistency.

Makes about 1 1/2 cups.

Serve with bread or crackers or use as a topping on grilled meats.

NOTES: Tapenade comes from the Provençal region of Southern France, finding its name from the provençale word for capers, tapéno.
With regards to the types of Olives used… you can use any variety you choose. I like Kalamata Olives and Manzanilla Olives, but it is completely up to your tastes and cultivar availability. You can even use “Spanish Olives” with pimentos in the middle–gives it some color. I would probably not use a cheese-stuffed Olive, however.
I am not always a fan of Anchovies, and feel strongly that if you do not like ’em, leave ’em out.

Variations:
M›Ṽ/Ɣ – Leave out the Anchovy Paste.

Chicken Castellina

Chicken CastellinaChicken Castellina

Ingredients:
2 grilled Chicken Breasts, chopped into bite-size pieces
5 oz Pancetta, diced
1 cup prepared Artichokes, chopped
3 Tbsp Capers, drained
3 cloves Garlic, minced
1 cup Sun-dried Tomatoes, diced
2 cups Alfredo Sauce
2 cups Penne pasta
Water for the Pasta

Directions:

  • In a Sauce pan, brown the Pancetta.
  • Add the Capers, Sun-Dried Tomatoes, Grilled Chicken, and Artichokes.
  • Saute for 3 minutes, tossing occasionally.
  • Pour the Alfredo Sauce in.
  • Reduce heat and simmer for 10 mins, stirring to prevent burning.
  • In a second pan, fill with water and heat for Pasta.
  • When boiling, add the pasta with a dash of salt, and strain when pasta is al dente.
  • When pasta is finished, plate and pour the Sauce over it and serve.

NOTES: You can find this dish in most Olive Gardens, but I’ve added a twist with my Alfredo sauce and the addition of Capers.

Smoked Salmon Tea Sandwiches

Ingredients:
6-8 oz Smoked Salmon, thinly sliced
1/2 cup Cream Cheese, room temperature
1/2 cup Red Onion, thinly sliced
20 slices Bread
1/2 cup Capers
2 Tbsp Dill

Directions:

  • In even stacks, using a serrated knife, carefully remove the crusts from the bread. Think saw not chop.
  • Spread a layer of Cream Cheese on one side of all the bread. Try not to crush the bread.
  • Spread some Red Onion on the Cream Cheese. Use as little or as much as you prefer.
  • Sprinkle the Capers on next, and using a spoon, lightly top into the Cream Cheese.
  • Place thinly sliced pieces of Salmon on the Cream Cheese.
  • Sprinkle with the Dill.
  • Place two slices together and form Sandwiches.
  • Using the serrated knife, cut each sandwich diagonally.
  • Cut the Triangular sandwiches diagonally.
Makes 40 mini sandwiches or 20 half-size sandwiches.

NOTES: It is traditional to use white bread. Be careful to use the serrated knife like a saw, letting the serrations cut the bread rather than using pressure.

Scaloppine di Pollo al Vino Bianco con Limone e Capperi – Chicken Piccata

Ingredients:
1/4 cup All-Purpose Flour (for coating)
1/2 tsp Salt
1/4 tsp ground Black Pepper
1/4 tsp dried Oregano
1/4 tsp dried Basil
1/4 tsp dried Rosemary
4 Chicken Breasts, skinless, boneless, butterfly cut and pounded about 1/4″ thick
4 Tbsp Butter
4 Tbsp Olive Oil
1/2 cup Capers
1 clove Garlic, minced
1/4 cup Dry White Wine (Pinot Grigio)
1/8 cup Lemon Juice
1/4 cup Chicken Broth
1 tsp Corn Starch

Directions:

  • Season the Chicken with Salt and Pepper on both sides
  • Dredge the chicken in the Flour and set to the side
  • In a large skillet, brown each piece of chicken on both sides in the Olive Oil. When each piece is browned, remove from the skillet and place on a cookie sheet in the oven on the lowest setting, just to keep it warm.
  • Add the Garlic, Herbs, Lemon Juice and White Wine to the Skillet and de-glaze. (watch as it may flame up…not bad, just be careful!).
  • Add the Capers and Butter and simmer for 5 minutes.
  • In a small bowl combine broth and Corn Starch, whipping until there are no lumps. Then Add to the Skillet.
  • Simmer until the sauce thickens, stirring constantly so to not burn.
  • Place the Chicken on Serving platter and cover with the Caper-Lemon Wine Sauce.

NOTES: An easy way to pound the chicken flat is to place it between two sheets of cellophane with a little bit of olive oil. Take the back of a skillet and pound flat (or use a meat mallet if too heavy).

Variations:
Chicken Marsala – similar with Marsala wine, Mushrooms, and Prosciutto.
Chicken Francaise – similar with breaded Chicken and Lemon slices, no Capers.
Chicken Scaloppine – similar with Cream-based lemon sauce.

Green Goddess Salad Dressing

Ingredients:
1 cup Mayonnaise
1/2 cup Sour Cream
3 Tbsp Tarragon Vinegar
1 Tbsp Lemon Juice
1/2 cup Parsley, fresh, chopped finely
3 Tbsp White Onion, minced
3 Tbsp Anchovy Paste
1 tsp Chives
2 tsp Capers, chopped
1 clove Garlic, minced
1/8 tsp Salt
1/8 tsp Black Pepper

Directions:

  • Combine all ingredients and mix thoroughly.
  • Refrigerate until used.

Makes about 2 1/2 cups

NOTE: Can serve on salads, or as a Dip with fresh vegetables.  This Dressing was created by the head chef of the Palace Hotel in San Francisco in 1923 to honor George Arliss and the play The Green Goddess. No, this is not a hippie food.

Village Greek Salad

Ingredients:Vegetarian
1 small Cucumber, sliced in coins
2 small Tomatoes, sliced in wedges
1 small Onion, sliced in wedges
1 Bell Pepper, de-seeded, sliced in bite size pieces
1/2 cup Kalamata Olives
1 Tbsp Capers
1/2 tsp Oregano, dried
1/4 tsp pepper
1 cup Feta Cheese, cubed
1/4 cup Olive Oil

Directions:

  • In a large bowl, combine Cucumbers, Tomatoes, Onions, and Olives.
  • Cover in Capers, Oregano, and Pepper.
  • Top with Feta Cheese
  • Drizzle the Olive Oil over the salad.

Variations:
Add sliced Grilled Chicken or Gyro Meat to the top.