Yummy in my Tummy...Chicken Picata & Honey Mustard (con-tain-it)

Here's two more additions to my family cookbook...both of these are my some of my sons' favorite chicken dishes. I'm also showing some photos of the preparation process so that my kids can understand the instructions...always love visual aids...hope you all find this helpful as well and that you enjoy the chicken :}

Chicken Piccata

DRY INGREDIENTS:

¼ cup unsifted flour

½ teaspoon garlic powder

½ teaspoon paprika

WET INGREDIENTS:

1 egg, lightly beaten

1 whole lemon; juiced and zested

½ cup chicken stock

¼ cup olive oil

4 chicken breast halves – skinned and boned and cut into tenders

¼ cup capers

¼ cup butter

Beat egg with 1 tablespoon lemon juice.

Combine flour, garlic powder and paprika in large plastic bag or bowl.

Dip chicken tenders into egg mixture and then into flour mixture.

Heat olive oil in large skillet till oil is almost smoking.

In skillet, brown chicken tenders, turning and browning all sides; should take about 12 minutes.

Add chicken stock and lemon juice to skillet; cover and simmer for 10 minutes until tender.

Remove chicken tenders to platter and keep warm while making butter/caper sauce. Add butter to the pan and melt while scrapping the browned bits from bottom of pan. Add capers and serve with chicken.

1. First we prep the chicken tenders in the lemon juice/egg mixture and the flour mixture.

2. Then we add them to the heated oil in the pan to brown all sides of the tenders.

3. Once the chicken tenders are browned on all sides; remove them to a platter and keep them warm while you prepare the sauce.

4. mmmm....yummy stuff...add the butter to the pan and scrap up all the yummy bits...

5. Add the capers and spoon the sauce over the chicken in the platter; serve with your favorite sides.

Honey Mustard Chicken

DRY INGREDIENTS:

2 large cloves garlic, pressed or

½ teaspoon garlic powder

1 tsp. thyme

1 tblspn. cornstarch

WET INGREDIENTS:

1 small can crushed pineapple

in its own juice

¼ cup olive oil

4 chicken breast halves – skinned and boned and cut into tenders

¼ cup honey

¼ cup Dijon Mustard

Drain pineapple; reserve juice in shaker container. Add 1 tblspn. Cornstarch to the juice and shake till smooth and lumps are blended.

Combine chicken tenders in plastic bag with garlic and thyme shaking until coated.

Heat olive oil in large skillet till oil is almost smoking.

In skillet, brown chicken tenders, turning and browning all sides; should take about 12 minutes.

Combine honey and mustard; stir into skillet.

Cover and simmer for 15 minutes until tender.

Remove chicken tenders to platter and keep warm while making sauce.

Add cornstarch/pineapple juice mixture into pan juices; scrapping the browned bits from bottom of pan and stirring until the sauce boils and thickens. Add crushed pineapple and serve with chicken.

Made this chicken dish over the weekend and almost forgot to take pictures...so no preparation shots...so now I'm leaving my camera on the kitchen counter for awhile to remind me to take the pictures! This shot is not the best but here's a better one of just the chicken:

houzz