A while back Debra and I discussed our mutual desire to learn the fine art of cake decorating. I had visions of making toy car cakes, and Barbie cakes in my future, perhaps finding great skill and having a friend with a tight budget ask me to help with a wedding cake. I have always loved art, and we all know I love to cook, so this should be a natural, right?
In case you hadn't figured it out, the image above is my cake, mid frosting. I do have to point out that it ended up much better than that. Maybe not a LOT better, but some amount better than the aforementioned image. I guess I have a while to go before I am crafting wedding cakes. But I have purchased the necessary equipment to make a mean cake, so if you need one for something, preferably a retirement party of someone with some seriously impaired vision, I'm your gal.
Both surprisingly and happily, I have had requests for more recipes on my blog! This happens to be one of my favorite things to discuss, but I always thought that my loyal audience was bored to tears by it. Guess I was wrong!
So I have a recipe of the day...make if for dinner if you don't already have a plan. It is a fantastic, lighter version of Chicken Piccata, and has become a staple in the Frank household.
2 boneless, skinless chicken breasts, about 4 to 6 ounces each
2 teaspoons olive oil
salt to taste
freshly ground black pepper
2 tablespoons flour for dredging
1/4 cup low-sodium chicken broth
1 tablespoon lemon juice (preferably fresh)
1 tablespoon capers
1 tablespoon chopped parsley
1. Lay the chicken between two pieces of waxed paper and flatten the cutlet with the flat end of a mallet until thin.
2. Heat the olive oil in a large, non-stick skillet until hot. While the oil is heating, season the chicken with salt and pepper and dredge it in flour.
3. Sauté the chicken over high heat, about 3 minute on each side. Remove to a warm platter and keep warm.
4. Quickly add the chicken broth to the pan and stir with a wooden spoon to release any caramelized bits that may be stuck to the pan. Cook until the broth has reduced by half. Add the lemon juice and capers. Pour the sauce over the chicken, sprinkle with parsley and serve.
Serving Size: 1 chicken breast
Number of Servings: 2
Make it and let me know what you think!