This super tasty recipe will have dinner on the table in no time. Quick-cooking chicken cutlets are quickly sautéed, then smothered in a flavorful sauce made from plum tomatoes, salty and briny capers, citrusy lemon, and arugula. Serve with buttered noodles or roasted small potatoes to soak up the juices of this flavorful sauce.
Chicken with Tomato, Lemon, and Caper Sauce
This super tasty recipe will have dinner on the table in no time. Quick-cooking chicken cutlets are quickly sautéed, then smothered in a flavorful sauce made from plum tomatoes, salty and briny capers, citrusy lemon, and arugula. Serve with buttered noodles or roasted small potatoes to soak up the juices of this flavorful sauce.
Serve with buttered Parmesan noodles or roasted potatoes
Method
In a large nonstick sauté pan, heat 1 tablespoon olive oil over medium-high heat. Meanwhile, sprinkle the chicken cutlets on both sides with salt and pepper then dredge in flour and place in the warmed pan. Cook 3-4 minutes per side until browned and completely cooked through. Use an instant-read thermometer to see that the chicken is cooked to 165 degrees. Transfer chicken to a plate and set aside.
Add 1 tablespoon olive oil to the pan, then add the tomatoes and cook for 1 minute. Add the wine to deglaze and scrape up the browned bits from the bottom of the pan.
Add the capers, lemon zest and juice, parsley, and arugula. Return the chicken to the pan to warm through and flip the chicken several times to coat the chicken in the sauce.
Divide the chicken breasts and sauce among 4 dinner plates and serve with buttered noodles or roasted potatoes.
Notes
Adapted from Giada De Laurentiis’ Weeknights with Giada
This Sweet Potato and Coconut Milk Chicken Soup with Ramen Noodles is simply loaded with good things- warming spices like turmeric and ginger, creamy coconut milk, springy Ramen noodles, and super sweet and tender sweet potatoes.
Prepare a flavorful sourdough-bruschetta filling for a quick breakfast option. This warm Frittata combines red onion, tomatoes, Italian seasoning, and mozzarella for a delicious egg dish.
Flu and cold season beware- this super healthy and warming rich lemony soup will fight off any incoming sniffles. Loaded with juicy chicken, filling rice, and loads of lemony flavor, the Greeks sure knew what they were doing when they invented this glorious Lemon-infused Chicken Soup, also known as Avgolemono. Thickened with egg and Arborio rice and finished off with a healthy dose of spinach and Italian parsley, this simple soup with fresh flavors makes a great lunch or light dinner.
Avgolemono, or Greek Lemon and Rice Chicken Soup
This nutritious lemon-infused chicken soup, known as Avgolemono, is perfect for combating colds. Packed with chicken, rice, spinach, and Italian parsley, it offers rich flavors and warmth. Thickened with egg and Arborio rice, this soup is an ideal choice for a healthy lunch or light dinner.
Freshly ground pepper and Himalayan Pink Sea Saltif you have it on hand
1rotisserie chickenmeat diced into small cubes or shredded
2tablespoonsItalian flat-leaf parsley
4oz.Spinach
1/2cupfreshly grated Parmesanfor serving
Method
In a large stockpot, heat the olive oil over medium-high heat. Add the onion and cook until translucent. Add the rice and cook 1-2 minutes. Add the broth and bring soup to a boil over high heat. Reduce the heat to low and simmer for about 15 minutes, until the rice is tender. Season with salt and pepper, to taste.
In a liquid measuring cup with a spout, whisk together the eggs, lemon zest and juice, and a sprinkle of salt and pepper. Add a ladleful of warm broth into the egg mixture and whisk to temper the eggs. Add 2-3 more ladles of warm broth and whisk the egg mixture.
Meanwhile, add the diced chicken, spinach and parsley to the stockpot and cook until spinach has wilted. Add the egg mixture into the stockpot and stir to combine. Remove pot from the heat and test for seasoning. Serve immediately, with freshly grated Parmesan. Leftovers reheat well. Enjoy!
These delicious dumplings, filled with ginger, scallions, and garlic, are easy and fun to make, especially at a gathering. While creating the pleats may seem daunting, it’s a perfect activity for friends. They reheat well and taste far better than store-bought. Thinner Shanghai-style wrappers yield excellent results when pan-seared.
This French Apple Gateau, or Invisible Apple Cake, is an ideal fall dessert featuring delicate apple slices blended into a custard base, topped with a sponge-like vanilla cake and a golden sugar crust. Enhanced with vanilla bean paste and apple-flavored brandy, it promises to be irresistibly delicious!
I have an incredibly long to-do list/bucket list of recipes that I absolutely have to make right now. Like any to-do list however, no matter how much you hope to work through the litany of fun things to bake, this Secret Ingredient Chocolate Cake has surprisingly fallen by the wayside. I’ve always reserved this recipe to make on St. Patrick’s Day because the secret ingredient is…drumroll please…Guinness! Unfortunately, St. Patrick’s Day came and went and I still had not made this cake. However, the photo in Bernice Baran’s Frosted looks so utterly delicious that I couldn’t wait any longer and started measuring out flour and cocoa powder. After swirling the last bit of French Buttercream on top of the cake, I cut myself a slice and it was absolutely the most delicious chocolate cake and frosting that I have ever tasted. So I got to thinking- given the delicious flavor and moistness that Guinness lends to chocolate cake, it is a wonder that we only use this secret ingredient once a year on St. Patrick’s Day. And to top it all off, this chocolate buttercream is legitimately the best frosting I have ever made. This dessert is ideal for everyday snacking as well as an impressive dessert for special occasions.
Secret Ingredient Chocolate Cake with Luscious Cocoa-French Buttercream
Who says Guinness is just for St. Patrick's Day? This moist and flavorful chocolate cake makes use of Guinness to add a distinct flavor and delicate crumb. Combined with cocoa-flavored French buttercream, this cake is perfect for year round occasions!
Preheat oven to 350 degrees and butter and flour/ or parchment a 9×13 inch rectangular cake pan.
In a medium bowl, whisk together the flour, sugars, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk together the eggs, vegetable oil, buttermilk, Guinness, and vanilla. Fold the dry ingredients into the wet ingredients gently and just until combined. Do not over-stir.
Pour the batter into the prepared cake pan and bake for 35 to 40 minutes until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool for 30 minutes before turning out onto serving dish. Allow the cake to cool completely before topping with buttercream.
4large egg yolksroom temperature (reserve whites for another use)
1/4cupwater
1cupgranulated sugar
1cupunsalted butterleave out the night before so it is very soft
Pinchof salt
1/4cupcocoa powder
1teaspoonvanilla bean paste or extract
Method
Place the egg yolks in the bowl of a stand mixer with the paddle attachment and beat on medium high speed for 3 to 5 minutes until fluffy and pale yellow.
In a small saucepan set over medium heat, stir together the water and sugar. Cook until mixture becomes a clear syrup and the temperature reaches 240 degrees F (115 degrees C). After the initial stirring together of water and sugar, do not stir again while the mixture is cooking. Remove the syrup from the heat.
Turn the mixer to medium speed and pour the syrup into the bowl in a slow stream. Then, turn the mixer on high speed, and beat until the mixture is fully cooled, about 10 minutes. It is very important to make sure the mixture has cooled before moving onto the next step. It may take longer than 10 minutes.
Lower the mixer speed to medium and slowly add the butter, 2 tablespoons at a time, allowing each new addition of butter to incorporate into the mixture before adding more. Once all of the butter has been incorporated. Beat on high speed for 2-3 minutes, until the mixture emulsifies into a smooth and creamy buttercream. Don’t worry if it looks curdled before it has emulsified. It will come together.
Sift the cocoa powder and add the salt and vanilla bean paste into the buttercream. Mix just until fully combined. Spread the buttercream on top of the cake, slice, and serve. The cake is most delicious the day that it is made but can also be stored in the refrigerator for 3 days.
This Tomato Tart, inspired by Mary Berry, captures the essence of summer with a crunchy, buttery crust and a flavorful egg-crème fraiche filling enhanced by basil and marjoram. It’s a perfect dish for summer luncheons, complemented by a light salad drizzled with champagne-honey vinaigrette. Ideal for 2-4 servings.
