Brainy Summertime Dish... Chicken Picata

 

A Summertime dinner...

For this sunny dish, you will need to buy boneless skinless chicken breast strips, a jar of capers, one lemon, angel hair pasta, one onion, heavy cream and Parmesan cheese.

To begin, saute one whole chopped onion in olive oil, adding to that 2 tbs of butter. Prior to that, freshen your chicken breast strips in a rinse of fresh squeezed lemon juice.

Add the chicken strips to the skillet, having pushed the onion to one side of the skillet. Brown the strips on med. heat (adding an extra drizzle of olive oil) and then bring back in the onion.

Next, add 3/4 to 1 cup of heavy cream, dried herbs: rosemary, mint and oregano and half a jar of capers, cover and simmer for 8 min.  Near the end of those eight minutes, slice half a fresh 'washed' lemon, laying in the slices on top of the chicken to cook covered on low heat for about 2-3 minutes.

Don't forget to prepare the angel hair pasta (very thin pasta) by cooking in salted boiling water until tender. Once, tender, drain the pasta and ladle the pasta onto a low lipped serving plate. When the 'Picata' is finished, top the pasta with the rich creamy lemony chicken sauce; grate Parmesan cheese on top and serve.

~ Tutti a Tavola!

Brainy Bistro ~ Pork Medallions in Mustard Sauce

 

A Taste of France...

For this dish you will need: 1 pound pork loin, one whole onion, sun dried tomatoes, dried plums, roasted red peppers and dried herbs: rosemary, mint and oregano. Serve with either pasta, potatoes or vegetable.

Saute on med heat onion in olive oil until transparent, then push aside the onion to add the pork medallions to brown. Sprinkle on some garlic powder, red pepper flakes, paprika and dried herbs. Toss in as many sun dried tomatoes, crisp green olives (low sodium) and sweet dried plums. 

Next, add a few dashes of beef stock, 3 tbs of Dijon mustard and 1/3 cup of heavy cream, cover and simmer for 20 min while you prepare the potatoes, pasta or vegetable. *For an interesting twist... add a dash or two of cinnamon (optional).

~ Tutti a Tavola

Being Brainy about 'Veal' Marsala...

 

Veal is young beef and is relatively inexpensive. But, not always and finding it can sometimes be a problem. So, if can't find or buy the veal you would like to... you can make a brainy 'veal' Marsala using lean boneless pork loin.

To begin, cut the pork loin thin and pound flat with a meat hammer. After you have pounded the meat, marinate the 'veal' or pork for at least 12 minutes in a drizzle of sweet Marsala wine (or sweet non alcoholic cider with a touch of nutty flavored balsamic vinegar), garlic infused olive oil and a few dashes of sea salt.

While the meat marinates in the Marsala, wash and slice whatever mushrooms you can have (preferably Bavarian) to saute in butter along with a few garlic cloves and chopped onion.

Once the mushrooms, onion and garlic have browned, push them aside in the skillet and lay in the 'cutlets' of pounded, marinated veal/pork. Sprinkle on top a gentle coat of dried Italian herb bread crumbs.

Cook on high heat for 3-5 minutes and then reduce the heat bringing back in the mushrooms then dding 1/4 cup of Marsala wine and 1/4 cup of beef stock or more...bringing this skillet mixture to a bubbling richness. Finally, add fresh dried herbs: rosemary, mint, and oregano let simmer on very low heat.

Serve over linguine or even pappardelle pasta... Delicious

~ Tutti a Tavola