Featured Recipe: Chicken Piccata

This is one of my favorite chicken dishes when I'm on the road, since it's so light and simply delicious -- so I never feel too guilty eating this late at night! I've tried a few versions of this recipe, and this is my favorite--from the queen of Everyday Italian: Giada De Laurentiis. You'll love making this if you consider yourself a cooking novice, and are looking to make a tasty meal under 30 minutes. Served best over linguini. Happy cooking!

Chicken Piccata
Recipe courtesy Giada De Laurentiis
Featured on the Food Network

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 4 servings

Cupcakes Galore

I'm ready. I've been baking cupcakes for a while now, and am now ready to take it to the next level. Inspiration: the Food Network's Barefoot Contessa meets the lovely Martha Stewart. Hey, why not, right?

I would say I started baking cupcakes because they are the easiest (mess-free) way to serve a group without having to deal with the whole 'cut and serve' process that comes with a traditional cake. My favorite cupcake (so far) is my coconut cupcake (see photo), and I love it so much I needed to see if I could make it better...which I did, when I decided to add pineapples to it --this idea turned out to be a huge hit -- and thus was born my first original creation: the pina colada cupcake.

My mantra when it comes to cupcakes is keep it simple, keep it pretty, and it keep it sweet! I am going to start playing with some new flavors now, as well as continue to refine the flavors I've made in the past -- chocolate ganache, carrot cake, vanilla, and of course coconut! I'm excited to explore new ideas for inspiration, from my newest cook book 'Martha Stewart's Cupcakes'. I just got this for my birthday from my oh-so-thoughtful husband.

I hope you enjoy sharing this journey with me, as well as an actual cupcake here and there from my many future batches. I look forward to expanding my collection under Sweet Creations - my new sweets venture.