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MARCH 5-11, 2023 WHAT'S UP! 47 try these recipes Winner, winner Easy weeknight chicken dinners ready in 30 minutes or less Quick Chicken Piccata Ingredients • 4 skinless, boneless chicken breast halves • cayenne pepper to taste • salt and ground black pepper to taste • all-purpose flour for dredging • 2 tablespoons olive oil • 1 tablespoon capers, drained • ½ cup white wine • ¼ cup fresh lemon juice • ¼ cup water • 3 tablespoons cold unsalted butter, cut in 1/4-inch slices • 2 tablespoons chopped fresh Italian parsley Directions 1. Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken breasts with the smooth side of a meat mallet to a 1/2-inch thickness. 2. Season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour and shake off any excess. 3. Heat olive oil in a skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side; transfer to a plate. 4. Cook capers in reserved oil, smashing them lightly to release brine, until warmed through, about 30 seconds. 5. Pour white wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until reduced by half, about 2 minutes. 6. Stir lemon juice, water, and butter into the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low and stir parsley through the sauce. 7. Return chicken breasts to the pan and cook until heated through, 1 to 2 minutes. Serve with sauce spooned over the top. Crunchy French Onion Chicken Ingredients • 1 ½ cups French-fried onions, crushed • 1 large egg, beaten • 1 pound skinless, boneless chicken breast halves Directions 1. Preheat the oven to 400 degrees F (200 degrees C). 2. Spread crushed onions in a shallow bowl. Pour egg into a separate shallow bowl. 3. Dip chicken into beaten egg, then press into crushed onions. Gently tap chicken to let loose pieces fall away. Place breaded chicken on a baking sheet. 4. Bake chicken until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Skillet Chicken Bulgogi Ingredients • ¼ cup chopped onion • 5 tablespoons soy sauce • 2 ½ tablespoons brown sugar • 2 tablespoons minced garlic • 2 tablespoons sesame oil • 1 tablespoon sesame seeds • ½ teaspoon cayenne • salt and ground black pepper to taste • 1 pound skinless, boneless chicken breasts, cut into thin strips Directions 1. Whisk onion, soy sauce, brown sugar, garlic, sesame oil, sesame seeds, cayenne pepper, salt, and black pepper together in a bowl until marinade is smooth. 2. Cook and stir chicken and marinade together in a large skillet over medium-high heat until chicken is cooked through, about 15 minutes. Courtesy allrecipes.com Skillet Chicken Bulgogi Tips Add vegetables if you wish, such as carrot straws and sliced mushrooms. Serve over rice.