CHICKEN PICCATA ROLLED IN GARLIC – HERB BREADCRUMBS – TOPPED WITH LEMON SLICES – IN A SAUCE OF CHOPPED FRESH PARSLEY – BONE BROTH – WHITE WINE

Note:  Originally intended for veal, this recipe works equally well for chicken.

For 4:

–6 chicken tenderloins

–lemon (fresh, sliced cold)

–garlic – herb breadcrumbs (one-third cup, boxed)

–parsley (fresh, 1 handful, chopped)

–bone broth (chicken, low sodium, non-fat, one-eighth cup)

–white wine (one-eighth cup, use the real wine rather than cooking wine)

–salt and pepper

–extra virgin olive oil

1 – Place the parsley, bone broth, and white wine in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Place the chicken in a plastic bag.  Add half a dozen drops of olive oil.  Pour in one-third cup of garlic – herb breadcrumbs.  Shake well.  Then add chicken to the sauce, being careful to separate the tenderloins.  Spoon sauce over the top.  Season with salt, pepper, and olive oil.  With a very sharp knife, slice a chilled fresh lemon.  Place on top of the chicken.

3 – Microwave on high for 7 minutes.  When finished, test a center piece for doneness.  If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken piccata with sauce, hot.

–chicken piccata inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

CHICKEN WITH LEMON SLICES – BUTTER – CAPERS – GARLIC – PARSLEY IN LEMON – WHITE WINE SAUCE ATOP FARFALLE PASTA

–chicken tenderloins or breast strips

–lemon (fresh)

–Promise margarine (heart-healthy)

–capers (about a dozen, bottled)

–minced garlic (in a jar)

–parsley (fresh)

–lemon juice

–white wine

–olive oil

–farfalle pasta (boxed, bowtie shape)

1 – Place 1 cup of farfalle pasta in an uncovered baking dish.  Add water to 1 inch above the pasta.  Season with salt.  Microwave the pasta for 6 minutes on high; then microwave for 8 minutes on 50 percent power.  (This will produce al dente pasta.)  When finished, keep covered to preserve warmth. 

2 – Place chicken in a covered baking dish with a little white wine.  Drench the chicken in lemon juice.  Dot with margarine and minced garlic.  Sprinkle about a dozen capers on top. With a very sharp knife, slice a lemon, and place the slices atop the chicken.  Sprinkle chopped parsley on top.  Season with a few drops of olive oil.   Microwave on high for 5 and one-half minutes.

3 – Serve the chicken hot, atop the pasta.

–chicken adapted from “delish” web site; pasta original.