Chicken Picatta

Hello everyone! I'm sorry its been so long since my last post this month has just flown by. I noticed I have two new followers thank you and welcome. Hope everyone is having a wonderful summer. I have been busy teaching vacation bible school and my husband and I have a sailboat so we have been hitting the water as much as possible!!
I was watching Barefoot Contessa one day and she made this recipe and it looked so quick and easy I thought I would give it a try. Well, I was in such a hurry at the grocery store I accidentally picked up chicken strips instead of chicken breasts. By the way if you haven't purchased chicken that is already trimmed and pounded...BUY IT!! It saves me time although I always found pounding chicken somewhat therapeutic...well I have rambled enough. Everyone have a nice week !
Ingredients
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
Directions
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.

Lemon Pound Cake with Limoncello Cream and Fresh Berries

This cake was so perfect for our family gathering! A wonderful refreshing treat..fresh berries, lemon and fresh whipped cream! You absolutely have to try it! I used my mothers homemade limoncello liqueur its was a perfect treat to honor my mother and sister for mothers day.

2 cups sugar

1/2 cup shortening

1/2 cup butter, softened

4 tsp lemon zest

5 large eggs

2 cups all-purpose flour

1/4 tsp salt

1/2 cup milk

1 tsp vanilla extract

1 recipe Limoncello Cream (recipe follows)

Fresh blueberries

Fresh strawberries

Fresh blackberries

Garnish: lemon zest

• Preheat oven to 300 degrees F. Spray a 10 inch round cake pan with nonstick cooking spray; line with parchment paper.
• In a large bowl, combine sugar , shortening, butter, and lemon zest, beat at medium speed with an electric mixer until creamy. Add eggs, one at a time beating well after each addition.
• In a small bowl, sift together flour and salt. Gradually add flour mixture to butter mixture, alternately with milk beating to mix well. Beat in vanilla. Spoon batter into prepared pan . Bake for 50 to 60 minutes, or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes. Remove to wire rack, and cool completely. Spread Limoncello cream on top of cake. Top with fresh berries. Garnish with lemon zest, if desired.

Limoncello Cream (makes 4 cups)

2 cups heavy whipping cream

1/2 cup confectioners' sugar

1/4 cup Limoncello

• in a medium bowl, beat cream at high speed with an electric mixer until soft peaks form. Gradually add sugar beating until stiff peaks form. Beat in Limoncello. Cover, and chill until ready to serve.

Sugar-Crusted Citrus Muffins

These lemon and lime muffins have a tangy topping that separates into a sticky syrup and a crunchy sugary crust.

Makes 10

1-3/4 cups self-rising flour

1 tsp. baking powder

1/2 tsp. salt

1/2 cup superfine sugar

1 cup milk

Finely grated zest of 1/2 lemon

Finely grated zest of 1/2 lime

1 egg, lightly beaten

6 Tbs. butter, melted

For the crunchy topping:

1/2 cup sugar

juice of 1 small lemon

Thinly pared strips of rind of 1/2 lemon

Thinly pared strips of rind of 1/2 lime

• Preheat the oven to 375 degrees F. Grease 10 cups of a 12-cup muffin pan or line 10 cups with paper muffin cups.
• For the muffins, mix the flour, baking powder, salt and sugar in a large bowl. Pour the milk into a bowl. Stir in the lemon and lime zest, egg and melted butter. Add the wet ingredients to the dry ingredients and mix briefly until just combined.
• Spoon the batter into the prepared muffin cups, dividing it evenly. Bake in the oven for about 20 minutes, or until risen and golden. Remove from the oven and leave the baked muffins in the pan.
• While the muffins are baking, make the crunchy topping. Mix the sugar and lemon juice in a bowl until blended. Stir in the thinly pared strips of lemon and lime rind. When the muffins come out of the oven, spoon the citrus mixture over the hot muffins. Leave to cool in the pan, then turn out and serve.

White Chocolate, Lemon & Raspberry Muffins

I was craving some warm delicious muffins and I love the combination of raspberries and lemons.

Makes 12
2 cups self-rising flour
1 tsp. baking powder
1/4 cup butter
1/3 cup sugar
2/3 fresh or frozen raspberries (don't thaw)
Scant 1 cup white chocolate, coarsely chopped
Finely grated zest of 1 Lemon
2 eggs. lightly beaten
1 cup milk

• Preheat the oven to 400 degree F. Grease a 12-cup muffin pan or line the cups with paper muffin cups.
• Mix the flour and baking powder in a large bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar, raspberries, white chocolate and lemon zest.
• In a separate bowl, mix together the eggs and milk, then pour the egg mixture all at once into the dry ingredients and mix briefly until just combined. (Careful do not over mix)
• Spoon the batter into the prepared muffin cups, dividing it evenly. Bake in the oven for 18-20 minutes, or until well risen, golden and firm to the touch. Cool in the pan for 5 minutes, then turn out onto a wire rack. Serve warm or cold.

Adapted from Muffins Galore by Catherine Atkinson.