Alabama Recipes
Italian
Cook of the month: Rena Smith, Tallapoosa River EC Chicken Piccata 4 skinless boneless chicken breasts, butterflied and cut in half Flour for dredging Salt and pepper 6 tablespoons unsalted butter
6 tablespoons extra virgin olive oil 1/3 cup lemon juice 1/2 cup chicken stock 1/4 cup brined capers, rinsed 1/4 cup fresh parsley, chopped, for garnish (optional)
Salt and pepper each piece of chicken before dredging in flour. On medium heat fry the chicken in 4 tablespoons of butter and 6 tablespoons of oil, 3 minutes per side. Set fried chicken aside on a plate. Add lemon juice, chicken stock, and capers to the pan of chicken drippings and bring to a boil. Return chicken to the pan and simmer 5 minutes. Place chicken on a platter. Add remaining butter to the sauce in the pan and whisk until butter is melted. Pour sauce over chicken. Garnish with parsley, if desired.
Olive oil, pesto, tomatoes, basil, sauces, mozzarella, pasta; hungry yet? The simplicity and freshness of ingredients is the heart of Italian cuisine. There are hundreds of different shapes of pasta including penne, macaroni, spaghetti, linguini, fusilli, lasagna, and many more varieties which are filled with other ingredients like tortellini and ravioli. Purchase an authentic Parmesan cheese block or wedge and grate it yourself. Your tastebuds will thank you! Mary Tyler Spivey is a graduate of Huntingdon College where she studied history and French but she also has a passion for great food. Contact her at recipes@alabamaliving.coop.
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Upcoming recipe themes and deadlines are: “From Scratch” July 15 Wild game August 15 Thanksgiving September 15
Submit:
online at alabamaliving.coop email to recipes@alabamaliving.coop mail to Recipes, P.O. Box 244014 Montgomery, AL 36124 34 JULY 2014
Editor’s Note: Alabama Living’s recipes are submitted by our readers. They are not kitchen-tested by a professional cook or registered dietician. If you have special dietary needs, please check with your doctor or nutritionist before preparing any recipe.