Cast Iron Chicken Piccata
4 chicken cutlets
1/2 cup flour
1 1/2 tsp. salt
1/4 tsp pepper
1 lg. egg white, beaten
6 Tbsp. butter, divided
2 Tbsp. olive oil, divided
1 cup reduced sodium chicken broth
1/4 cup fresh lemon juice
2 Tbsp. brined capers, drained
1/4 cup flat leaf parsley, chopped
8 -12 oz. pasta, cooked and drained
Place each cutlet between 2 pieces of heavy duty plastic wrap and flatten to 1/4 inch thickness with the flat side of a wooden mallet or a rolling pin. Stir together flour, salt and pepper and put in a pie plate,
Place each cutlet in the egg white mixture, then dredge in flour mix. Set aside.
Melt 2 Tbsp. butter and 1 Tbsp. olive oil in 10” to 12” cast iron skillet over medium-high heat. Sauté 2 cutlets until golden brown about 2 to 3 minutes on each side. Remove to platter. Wipe skillet clean.
Sauté remaining 2 cutlets in 2 Tbsp. butter and 1 Tbsp. olive oil. Discard drippings; do not wipe clean.
Add broth, lemon juice and capers to skillet. Bring to a boil, stirring and scraping bottom of skillet to release browned bits. Reduce heat to medium and simmer 5 minutes, stirring occasionally. whisk in remaining 2 Tbsp. butter then whisk in parsley.
Pour over cutlets and serve over pasta.
Strawberry Jam Cookies
1/2 cup butter, softened
3 oz. cream cheese, softened
1 1/2 cup all-purpose flour
1/4 cup strawberry jam
1/4 cup sifted powdered sugar
Cream butter and cream cheese in a medium mixing bowl until light and fluffy. Add flour, mix well. Roll dough to 1/8” thickness on a lightly floured surface. Cut with a 2” round cutter. Place 2” apart on a lightly greased cookie sheet. Spoon 1/4 tsp. jam onto each cookie. Fold opposite sides together and press to seal. Bake at 375 degrees for 15 minutes. Remove to wire rack to cool. Sprinkle with powdered sugar.
Yield: two dozen.
Happy Valentine’s Day!
