Welcome to Foodie Friday hosted by Michael Lee over at Designs By Gollum!
The faux moss and lichen covered basket with just a few small flowers is about what we
have here in Northern California right now, after a couple of weeks of rain rain and more rain.
When we do get a few morning rays of sunshine peeking under the morning fog, the lichen
covered oak trees on our back property literally glow chartreuse in the morning light.
Vintage tablecloth with Post 86 Fiesta in Chocolate and Chartreuse, chargers are
Made In China. Hobnail glassware and napkins from Home Goods,
candle holders from Tuesday Morning.
have here in Northern California right now, after a couple of weeks of rain rain and more rain.
When we do get a few morning rays of sunshine peeking under the morning fog, the lichen
covered oak trees on our back property literally glow chartreuse in the morning light.
Vintage tablecloth with Post 86 Fiesta in Chocolate and Chartreuse, chargers are
Made In China. Hobnail glassware and napkins from Home Goods,
candle holders from Tuesday Morning.
Vintage Fiesta Amberstone marmalade jar and disc pitcher.
And a recipe for Chicken Piccata that's fast and easy.
Ingredients:
2 boneless, skinless chicken breats
ground pepper
zest and juice from 2 lemons
several tablespoons capers with 2 tablespoons of brine
2-3 cloves garlic minced
4 tablespoons butter
1+ Cup water
Cornstarch
Grind pepper over both sides of chicken, pound breasts flat, dredge in corn starch.
Add butter to hot skillet and immediately add pices of pounded chicken. Fry on one
side and turn, add capers, garlic and lemon mixture to pan, cover with heat still on high,
cook until chicken is cooked through, approximately 4-5 minutes. Remove chicken to
a hot plate, add water to pan loosening bits with whisk, add corn starch to a few tablespoons
water and stir into pan for sauce. Salt and pepper to taste, add to chicken reserved on hot
plates. Great with a small salad or rice, or a traditional bowl of rigatoni with red sauce.
Please stop by my Show and Tell Post for
Part 4 of Where Do You Store All Those Dishes?
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