CityView Magazine

32 March 2021 Chicken Piccata Pound chicken slices flat and season with salt and pepper. Dredge in flour only. Add 3-4 tablespoons of unsalted butter and olive oil to sauté pan (oil in butter keeps butter from burning). Sauté for about 5 minutes until brown on both sides. Remove chicken from pan and add ¼ cup of dry white wine and ¼ cup of chicken broth to the pan, along with the juice of one lemon and half a jar of capers, drained. Stir and simmer until cooked and slightly thickened (mix some butter and flour in a bowl for thickness if necessary) add to pan. This is called a roux (it will not lump if added to heat if it's only flour and butter no liquid). Return chicken to pan and cover. Let sit off heat for 30 minutes. Cook pappardelle noodles or fettuccine to al dente. Remove the chicken and add the noodles to sauce. Put chicken on top of the noodles to serve. Chicken Schnitzel Pound chicken slices flat and season with salt and pepper. Dredge in flour, egg, and then plain breadcrumbs in that order. (very important) Add vegetable oil and butter to sauté pan and brown each side. Cook for about 10 minutes and place on brown paper bags, which keep them crispy. Squeeze fresh lemon juice and fresh parsley over chicken and serve atop arugula salad. To make salad, dress arugula with lemon, olive oil, pepper and salt. Add crumbled feta cheese and sliced strawberries and/or sliced almonds then place chicken on top of salad to serve. Favorite Recipes From Colleen's Kitchen 32 March 2021 Fascinating FAYETTEVILLE This waterfall was one of the first features the Wellonses added when they built their home in 1987. Colleen Wellons, an avid cook, has a variety of indoor arrangements from her garden, including fresh herbs.

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