Recipes

Lemon-Caper Chicken

Ingredients:
1 Tablespoon olive oil
4 Thinly-sliced boneless, skinless chicken, breast halves
Salt & pepper
4 Teaspoons whole-wheat flour, divided
1 medium shallot, minced
2 tablespoons drained capers
½ cup reduced sodium chicken broth
¼ cup fresh lemon juice
1 tablespoon minced fresh parsley
Yields: 4 servings

Directions:

1. Warm oil in large non stick skillet over medium-high heat. Pat chicken breasts with paper towels to thoroughly dry. Season chicken with salt & pepper, then lightly coat with flour, using about 1 tsp. for each breast.
2. Lay chicken in skillet; cook 2 to 3 minutes, until golden brown, gently pressing down on breast to ensure equal browning. Reduce heat to medium. Turn breasts; cook 2 to 3 minuets longer, until golden brown and cooked through. Remove breasts to a serving platter.
3. Reduce heat to low; add shallots and capers to skillet. Cook 30 seconds, stirring. Add broth and juice, cook 1 minute, until incorporated and thickened, stirring. Stir in parsley, pour sauce over chicken. Serve immediately.
   

Italian Breaded Pork Chops

Ingredients:
2 eggs, lightly beaten
3 tablespoons milk
¾ cups Italian seasoned bread crumbs
½ cup grated Parmesan cheese
2 tablespoons dried parsley
2 tablespoons olive oil
4 cloves garlic, peeled and chopped
4 pork chops

Prep Time: 25 minutes
Cook Time: 35 minutes
Ready In: 1 hour
Yields: 4 servings

Directions:

1. Preheat oven to 325 degrees F° (165 degrees C°).
2. In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the crumbs, Parmesan cheese, and parsley.
3. Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.
4. Dip each pork chop into the egg mixture, then into the bread crumb mixture, and brown about 5 minutes on each side.
5. Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 160 degrees F° (70 degrees C°).
   

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