Robyn's Recipes
Meal of the Week

Chicken is the most versatile type of meat that
you can possibly cook.  There must be a million
different ways to prepare it.  Stuff it, bake it, broil it, grill it, fry it, boil it.  Use it in soup,
casseroles, meat & vegetable pies, or just use the
whole parts... the possibilities are endless.  The secret to great food is not only in the spices you use, but also in presentation.
The good news is that you don't have to be a culinary chef to know how to make food look pleasing to the eye.  A simple garnish, such as a mere lemon slice and a sprig of parsley, can spruce up a meal in a matter of seconds.
This entree is fairly simple yet elegant and is perfect for the most important of company, so don't be afraid to use this for a dinner party!

Entree

Chicken Piccata

1 small yellow onion, peeled and chopped
2 cloves garlic, crushed OR 1/2 teaspoon garlic powder
2 green onions, chopped
4 chicken breasts (boneless is easiest unless you don't mind de-boning yourself)
2 tablespoons olive oil
1/2 cup flour
Salt and pepper to taste
2 tablespoons butter
2 tablespoons dry sherry
2 tablespoons fresh lemon juice
2 tablespoons chicken broth (or chicken bouillon)
4 thin lemon slices
2 tablespoons fresh chopped parsley OR 1teaspoon
dried parsley

Sauté the yellow onion, garlic, and green onions
in the olive oil just until tender.  Remove from
the pan, and set aside.

Remove the skins and bones (if you're using chicken with the bone in) from the chicken breasts, and
pound them flat with a meat pounder between two
pieces of wax paper.
Mix the flour, salt and pepper together, and place
in a flat bowl.  Dip the chicken slices into the
flour mixture.  Lightly brown the chicken slices in
butter, 2-3 minutes per side, or until done.  Add the sautéed onions and garlic.  Over high heat, add the sherry and lemon juice.  This should thicken to make a sauce for the chicken.  If the sauce becomes too thick, add a little more chicken broth.

Garnish with thin slices of lemon and the chopped
parsley. 

Makes 4 servings.
(Can easily be doubled for more people)

Side Dishes

Baked Potato with a Bay Leaf

4 baking potatoes
4 bay leaves
Salt and pepper to taste
Butter (optional)

Split the raw potatoes down the middle and insert
a whole bay leaf in each.
Add salt, pepper, and a dot of butter, if desired.
Wrap each potato in aluminum foil.
Bake at 425 degrees for about 1 hour, or until done.

Makes 4 servings.

Baked Cauliflower

1 head cauliflower, broken into pieces
2 eggs, beaten
Salt and pepper to taste
2 tablespoons Parmesan or Romano cheese

Steam the cauliflower for about 15 minutes
or until tender.  Remove from steamer and place
in a casserole dish with a cover, just large enough
to hold a head.  Pour the egg over the top of the
cauliflower, add salt and pepper and top with
the cheese.
Bake, covered at 375 degrees for 10 minutes, or
until the cheese is melted and the egg has cooked.

Makes 4-6 servings.

Dessert

Sauteed Apples

4 tart apples, peeled, cored and sliced into 1/4 inch
wedges
2 tablespoons butter
1/2 cup brown sugar

Melt butter in a skillet, add sugar and stir until
dissolved and mixture begins to bubble.  Add
apple slices.  Gently mix.

Cook on low until apples are soft and slightly
caramelized, about 15 minutes.
Serve warm as is, or over top of a scoop of vanilla
ice cream.