Chicken Cutlets w/ Parsley & Capers

This, ladies and gentlemen, is the face of a beggar...

Oh, he likes to pretend that it's just a normal day.  That he didn't just languidly stretch and saunter his way onto the chair.  Never mind the fact that a warm plate of chicken was just placed on the table that he now rests his chin on.  It's just another day.  Oh yes, he would like you to believe that he always rests his chin on the table by creating a diversion: looking the exact opposite way of said plate of chicken.  Just chillin'.  Nope.  Nothing to see here.  Just one of the many ways he earns his name Beggy McBeggerson.  Of course, some days he's Pukey McPukerson or Pissy McPisserson, but we won't get into that right now...

But you, too, may be tempted to beg if you smelled savory chicken with hints of lemon and capers.  It's simple, but it's divine.

Chicken Cutlet w/ Parsley & Capers
adapted from Apples for Jam
serves 1

1 large chicken breast, sliced horizontally lengthwise into thirds
~4 Tbs. all-purpose flour
olive oil
1 garlic clove, peeled & smashed
salt & freshly ground pepper
juice of half a lemon
1½ Tbs. capers, chopped
3 Tbs. fresh parsley, chopped

Pat both sides of chicken dry with paper towels, then dredge lightly in flour that has been seasoned with salt and pepper.  Heat a couple of tablespoons of olive oil in a frying pan over medium-high heat with the garlic clove.  Add chicken and saute until lightly golden on one side, then flip and repeat.  They are very thin, so they will cook quickly.  Remove the chicken to a warm plate and add lemon juice, capers and half of the parsley to the pan with a few tablespoons of hot water; let it bubble for a minute or two.  Mix in remaining parsley, then pour over the chicken and serve.  Quick and full of flavor!
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It's a POTLUCK this week at IHCC!

Sauteed Feta Cheese w/ Parsley, Raisin, Caper and Pinenut Sauce

I say Bring on the cheese...the stinkier the better!!! I do love cheese in pretty much any size, shape or form. When I ran across Tyler Florence's recipe for Sauteed Feta Cheese, I knew it was something I wanted to try. I've had the page bookmarked for quite a while and finally got around to making it a couple of days ago.

Sauteed Feta Cheese w/ Parsley, Raisin, Caper and Pinenut Sauce

slightly adapted from Tyler Florence's Eat This Book

for the Parsley, Raisin, Caper and Pine Nut Sauce:

1/4 c. golden raisins, coarsely chopped

3 Tbs. capers, drained and coarsely chopped

3 anchovy fillets, finely chopped

3 Tbs. Pine Nuts, coarsely chopped

1/2 bunch fresh flat-leaf parsley, chopped (1/2 c.)

1/4 c. extra virgin olive oil

juice of 1 lemon

kosher salt and freshly ground black pepper

all the rest:

1 large block (1 1/2 lbs.) feta cheese

1 c. AP flour

extra virgin olive oil

1/2 lemon

Stir up all of the ingredients together in a bowl and season with salt and pepper. Cut the feta into 1/2" thick slices. Put flour on a plate. Put a large nonstick skillet over medium-high heat and coat with a 2 count of oil. When the oil is smoking, dredge the cheese slices in the flour, and add as many slices as will comfortably fit in the pan. Brown about one minute on each side, until golden brown. Squeeze some lemon juice over them, then use a spatula to carefully transfer to a platter. Repeat with the rest of the cheese, adding a little more oil to the pan if you need to . Spoon the chopped-herb sauce over the cheese and serve. My thoughts on this recipe: I loved it! The cheese is so pungent and in-your-face...but the sauce adds so many layers of flavor to the dish. A slight crunch from the pine nuts, a little sweetness from the raisins, the bright flavors of the parsley, the richness of the anchovy, the saltiness of the capers...YUM! Tyler notes that this "goes down great at a cocktail party".

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