~Recipe by She-Gar-C
That was The Hubster’s social media status a few months ago, because I was in the part of my recovery from double knee replacement surgery where not only had our (beautiful, wonderful!) meal train run out, I was finally back up and cooking! So for my first night ‘back’, I made flourless chicken piccata over seasoned brown rice, with a side of carrot pea and ukamame succotash. Oh yea. It felt GOOD to be back!!
FLOURLESS CHICKEN PICCATA
2 pkgs thin-sliced chicken breasts
extra virgin olive oil (evoo)
3 tbs butter
1/2 small jar capers, plus brine
1/2 cup heavy cream
juice of one small lemon
Sprinkle sea salt, pepper, garlic powder, and Italian seasoning on both sides of chicken breasts. Pour enough evoo to cove bottom of heavy skillet and heat on medium. Once heated, brown chicken on both sides, and pour enough white wine in to deglaze your pan. Remove chicken breasts and place on paper towel. Add to pan, the capers and brine, heavy cream and juice of the lemon. Stir and allow to heat through and thicken. Add chicken breasts back to pan for one minute. Turn off heat and eat!!
NOTES: All of my ingredients are organic for clean eating, but in this case, not necessary for flavor through and through! Serve over rice.
SEASONED BROWN RICE
3 bags boil in bag brown rice
2 containers chicken broth
season-all (like Tony’s)
Boil rice bags (see notes) in chicken broth until done. Drain and cut bags open back into pot. Sprinkle with seasonings to taste.
NOTES: I search far and wide, but find my brown boil in bag rice at my local health food store.
CARROT PEA AND MUKAMAME SUCCOTASH
1 pkg frozen carrots
1 pkg frozen peas
1 pkg frozen mukamame
1/2 stick butter
Penzey’s Northwoods seasoning
Place all ingredients in pot and cook through. (see notes)
Notes: If you don’t have Northwoods seasoning, any rich, deep seasoning will do. You can also exchange the mukamame for any soy bean or lima bean.