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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.

  Cook of the Week Tayli Sullivan of Cary, with a whole mess of roasted vegetables for her Chicken Piccata. John Starks/jstarks@dailyherald.com
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