I have a couple of binders in my cook book cupboard that I use on occasion. One is the big binder of recipes hubby and I have accumulated and I have written about, and the other is a binder I received as a shower gift 25 years ago that I could sort and save recipes in. This was the go to recipe place back before hubby joined me in the kitchen.
The first recipe I found was for a light appetizer. I remember making these for a Christmas party years ago. These tasted great with a glass of really cold Chardonnay.
20 Wonton Skins, cut in half diagonally
Vegetable cooking spray
2 teaspoons water
2 teaspoons olive oil
1 teaspoon dried Italian seasoning
1/2 teaspoon paprika
1/8 teaspoon garlic powder
Dash ground red pepper
2 Tablespoons grated Parmesan cheese
Arrange wonton skins in a single layer on baking sheets coated with cooking spray. Combine water and next 5 ingredients; brush evenly on skins and sprinkle with cheese. Bake at 375 degrees for 5 to 6 minutes or until golden brown. Remove to wire racks to cool completely. Store in an air tight container. Yields 40 crisp @ 15 calories per crisp.
Note – I did not cut this batch in triangles.
The main course recipe I found was for Skillet Lemon Chicken. I don’t remember when I made this before, but this time it was delicious.
4 medium boneless, skinless chicken breast cutlets (thin cut)
2 tablespoons plus 1 1/2 teaspoons all purpose flour
1/2 teaspoon salt
1 large egg
2 teaspoons olive oil
2 tablespoons butter
3 garlic cloves crushed with side of chefs knife
1/2 lemon thinly sliced
1/2 cup chicken broth
1/4 cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons drained capers
On waxed paper, mix 2 tablespoons flour with salt. In pie plate, with fork, beat egg. Coat chicken in flour and then dig in egg.
In non-stick skillet, heat olive oil over medium high heat until hot. Stir in1 tablespoon butter until melted. Add chicken and cook 5 minutes. Reduce heat to medium, turn chicken and cook 8 to 10 minutes longer until juices run clear. Transfer chicken to warm platter.
Add garlic and lemon slices to dripping in skillet; cook until golden. In cup, mix chicken broth, wine, lemon juice and 1 1/2 teaspoons of flour until smooth; stir into skillet. Heat sauce to boiling; boil 1 minute. Stir in capers and remaining tablespoon of butter until butter melts. Discard garlic. Arrange lemon slices over chicken and pour sauce over chicken.