Chicken Picata With Lemon Sauce

  

Chicken Picata With Lemon Sauce

This chicken piccata recipe features thinly sliced chicken topped with a rich sauce made from butter, white wine, lemon, and capers for a simple but substantial meal loaded with incredible flavor. Learn how 

to make this deliciously easy, Italian-inspired meal.

Ingredients:
8 boneless skinless chicken breast halves (4 ounces each) 
1/2 cup egg substitute 
2 tablespoons plus 1/4 cup dry white wine or chicken broth, divided
5 tablespoons lemon juice, divided 
3 garlic cloves, minced 
1/8 teaspoon hot pepper sauce 
1/2 cup all-purpose flour 
1/2 cup grated Parmesan cheese 
1/4 cup minced fresh parsley 
1/2 teaspoon salt 
3 teaspoons olive oil, divided 
2 tablespoons butter

Directions:
Flatten chicken to 1/4-in. thickness. In a shallow dish, combine the 

egg substitute, 2 tablespoons wine, 2 tablespoons lemon juice, garlic and hot pepper sauce. In another shallow dish, combine the flour, Parmesan cheese, parsley and salt. Coat chicken with flour mixture, dip in egg substitute mixture, then coat again with flour mixture.

In a large nonstick skillet, brown 4 chicken breast halves in 1-1/2 teaspoons of oil for 3 to 5 minutes on each side until juices run clear. Remove and keep warm. Drain drippings and repeat with remaining chicken and oil. Remove and keep warm.

In the same pan, melt butter. Add the remaining wine and lemon juice. Bring to a boil uncovered until sauce is reduced by a fourth. Drizzle over chicken

Miso Ginger Vinaigrette

Miso Ginger Vinaigrette

This is a low-calorie vinaigrette with less oil than the usual ratio. It is slightly heavier in texture (you can thin down with a little water if you want a lighter) but lower in calories. Serve over cooked or raw spinach, sliced cucumber, and steamed broccoli, asparagus, and cauliflower, well as salad greens.
Ingredients:
½ cup (125 mL) white miso
½ cup (125 mL) rice vinegar
2 tsp (10 mL) grated ginger root
2 tsp (10 mL) sugar
1 tsp (5 mL) sesame oil
¼ cup (60 mL) vegetable oil
Few drops hot pepper sauce, optional
Directions:
Combine miso, rice vinegar, ginger, sugar, sesame oil, vegetable oil and hot sauce (if using) until smooth. Keeps 1 week.
Makes about 1 cup (250 mL)

Fish Tacos With Pineapple Slaw

FISH TACOS WITH PINEAPPLE SLAW

Taco Tuesday never tasted so good and was never so easy to prep. With your salmon cooked ahead you just need to pop it back on the barbecue or in the oven to warm it up and stir up a quick slaw. Add some regular tomato salsa and guacamole for those who think they’re mandatory taco fillings. Set the fillings out with the warmed tortillas and extra hot sauce for everyone to custom-build their own tacos.

3 cups thinly sliced Savoy or napa cabbage
1 cup julienned pineapple, about 6 thin rings
¼ English cucumber, julienned
¼ cup sour cream or plain yogurt
1 tsp grated lime or lemon zest
2 tbsp fresh lime or lemon juice
Salt
Hot pepper sauce
⅓ recipe Maple Lemon Grilled Salmon, broken into chunks
⅛ tsp chili powder, or to taste
8 to 12 small corn tortillas

1. Preheat barbecue grill to medium or oven to 350°F (180°C).

2. Combine cabbage, pineapple, cucumber, sour cream, lime zest and lime juice in a large bowl. Season with about ½ tsp salt and hot pepper sauce, to taste. Let stand at room temperature for about 15 minutes, until slightly wilted and flavours blend (you can cover and refrigerate for up to 4 hours).

3. Place salmon on a large piece of foil and sprinkle with chili powder and season with salt, then wrap into packet. Wrap tortillas in a separate foil packet. Warm on the barbecue or in the oven for about 10 minutes, flipping packets once if using the barbecue.

4. Season slaw with more salt, if necessary. Divide salmon between tortillas and top with slaw and more hot sauce, if desired.

Serve 4