Cook of the Week Tayli Sullivan
Chicken Piccata
4 6-ounce chicken breasts
½ cup flour
½ kosher teaspoon salt
¼ teaspoon black pepper
4 tablespoons butter (divided)
¼ cup fresh lemon juice
½ cup dry white wine (or broth)
2 tablespoons capers
Place chicken between two large pieces of plastic wrap. Flatten chicken with meat tenderizer to ¼-inch thickness. In a medium-sized bowl, combine flour, salt, and pepper.
Melt butter in medium-sized pan on medium heat. Dredge chicken in flour mix, shaking off excess.
Brown chicken in pan, in melted butter, 5 minutes each side. Pour wine and lemon juice over chicken and simmer 15 minutes, or until chicken is done and sauce has thickened. Top with capers and serve.
Spanish rice
3 tablespoons of oil
1 medium yellow onion (chopped)
4 cloves of garlic (minced)
1 cup white rice
1 14-ounce canned diced tomatoes
1 14-ounce can chicken broth
1 teaspoon kosher salt, or to taste
Heat oil in large pan on medium heat.
Add onions and garlic, and cook 3-5 minutes or until onions start to soften.
Add rice, stirring regularly, until lightly browned. Add tomatoes with juice, chicken broth, and 1 teaspoon of salt.
Mix well, cover pan with lid, and turn heat to low. Continue to cook 10 to 12 minutes, or until liquid is absorbed.
Olive Salad
4 10 ounce jars of small, pitted, green olives with pimentos, all cut in half
2 bunches of celery (chopped)
4 large white onions (halved and thinly sliced)
4 garlic cloves (minced)
1 tablespoon garlic powder
3 tablespoons dried oregano
2 tablespoons kosher salt
1 tablespoon ground white pepper
2 tablespoons paprika
2 cups olive oil
4 cups red wine vinegar
2 cups cold water
Brine from the olives
In extra large bowl, combine olives, chopped celery, sliced onions and minced garlic.
Divide evenly into three 64-ounce Mason jars and set aside.
In a pitcher, combine water, oil, vinegar, and seasonings. Fill jars covering vegetables, attach lids, and place in refrigerator for one week before eating.