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Chicken Piccata

Chicken Piccata 7


Two 6-ounce skinless, boneless chicken breasts pounded in 4 cutlets, each ¼” thick

Sea salt and freshly ground black pepper

1 tablespoons olive oil

¼ cup dry white wine

2 tablespoons drained capers

Juice from 1 lemon

1 tablespoon unsalted butter


Rinse the chicken breasts and pat them dry. Place each breast flat on a chopping block. With your knife parallel to the chopping block, slice the breast in half through the middle to make it half as thick. Pound each half with a mallet until ¼” thick. (Or ask your butcher to do this for you.) Season each breast with salt and pepper.

Place a skillet over high heat, add the olive oil and as many of the chicken slices as will fit in the pan without overlapping. Brown for 2 minutes on each side, then set aside in a warm oven.

Reheat the skillet over medium heat. Add the wine and reduce for 2 minutes or so, stirring constantly to scrap the browned bits off the bottom of the pan. Stir in the capers and lemon juice. Remove from heat and add butter, stirring until melted. Adjust the salt and pepper to taste. Pour the sauce over the chicken and serve. 

FENNEL SOUP WITH RICOTTA BRUSCHETTA 6

 

Sexy Forever Recipe Bible p. 44

This comforting soup is an easy one to throw together. Every soup is better with homemade stock, but I sometimes use boxed organic broth for this recipe and it still delivers. The warm fennel soup with the Ricotta Bruschetta really satisfies. Perfect for a light whole meal! If you are Somersizing on Level One, you can omit the bread and just add a generous dollop of ricotta into the soup.

Serves 6

3 tablespoons olive oil
5 shallots, thinly sliced
4 medium fennel bulbs, plus feathery ends for garnish
4 cups chicken stock
Sea salt and freshly ground black pepper
6 slices crusty bread
1 garlic clove, split in half
12 tablespoons ricotta cheese
Infusio Tuscan Olive Oil
Freshly grated Parmesan cheese

Slice a few of the feathery leaves from the tops of the fennel and set aside. Cut the stems off the fennel, leaving just the bulbs. Remove and discard any tough or bruised outer layers and slice the bulbs into ½ inch pieces.

Place a stock pot on medium high heat. Add the olive oil and the shallots. Saute for about 7 minutes, until translucent.  Add the stock and bring to a boil. Add the fennel. Cook until tender, about 20 minutes. Add a few of the chopped fennel leaves and season with salt and pepper.

Grill or lightly toast the bread slices. While still hot, rub the toast with the garlic clove. Brush the toast with a little Infusio Tuscan Olive Oil.

Spread ricotta cheese evenly over the toast and place each piece into a soup bowl.

Ladle the soup into the bowls, drizzling a little over the bruschetta. Add a little extra Infusio Tuscan Olive Oil over the top. Season with pepper and generous gratings of Parmesan cheese. Serve immediately. 

SMASHED BRUSSEL SPROUTS with Infusio Basil Olive Oil & Vanilla Fig Balsamic 0


1 large bag Brussel sprouts
Extra virgin olive oil
Sea salt & cracked black pepper
Infusio Basil Olive Oil
Infusio Vanilla Fig Balsamic

Preheat oven to 400 degrees.
Bring a pot of salted water to a boil. Trim ends off the bottoms of the Brussel sprouts. Par-boil the Brussel sprouts for about 7 minutes, until tender but still bright green. Drain in a colander. Place Brussel sprouts onto a baking sheet, then smash with a mallet or the bottom of a sturdy drinking glass. The result will be one thin sheet of Brussel sprouts, about ½” thick.. The thinner you smash, the crispier the end result. Drizzle with olive oil and season with sea salt and pepper. Place into oven for 30-45 minutes, or until the edges are browned and crispy. Before serving, drizzle with a small amount of Infusio Basil Olive Oil & Vanilla Fig Balsamic.

SMASHED TUSCAN POTATOES 0

8 Yukon Gold potatoes
Extra Virgin Olive Oil
Sea salt & cracked black pepper
Organic grass-fed unsalted butter

Preheat oven to 400 degrees.
Wash and pierce potatoes with a fork. Place onto a baking sheet and bake for an hour or until a fork easily pierces through the skin to the center of the potato. Remove potatoes from oven. Cover with a clean kitchen towel. Pound the potatoes with a mallet to create one thin layer of potatoes, about ½” thick. Remove towel. Drizzle the top with olive oil. Place back into the oven and broil for about 10 minutes. Watch closely so they don’t burn, and let broil until uniformly browned and very crispy. Remove from oven. Add a generous amount of butter, sea salt and pepper.

GRILLED LEMON, RADICCIO & ARUGULA SALAD with Infusio Meyer Lemon Olive Oil and Traditional Balsamic 0



1 pound baby arugula
1 head radicchio
Extra virgin olive oil
Sea salt & cracked black pepper
3 lemons
1 wedge Pecorino cheese, shaved into thin slices
Infusio Lemon Olive Oil
Infusio Traditional Balsamic

Preheat the grill to medium heat.

Chop the radicchio into 8 wedges, keeping a piece of the core attached in each wedge to make sure the leaves stay attached. Slice the lemons into thin slices across the equator of the lemons. Season radicchio and lemons with olive oil, sea salt and pepper. Place the radicchio and lemons onto the grill until nicely browned and caramelized. Time will vary depending upon the heat. Watch carefully and turn as needed. Remove from heat.

Toss the arugula with Infusio Meyer Lemon Olive Oil, sea salt and cracked pepper. Top with the warm, grilled radicchio and lemons. Drizzle with more Meyer Lemon oil, plus Infusio Traditional Balsamic, sea salt and cracked pepper. Place onto serving plates and top with thin slices of shaved Pecorino cheese.

SPATCHCOCK CHICKEN with Infusio Tuscan Olive Oil and Traditional Balsamic 0


1 - 4 pound chicken, back bone removed to make it butterflied flat
Extra Virgin Olive Oil
Sea Salt & Cracked Black Pepper
8 cloves fresh Garlic
Fresh rosemary leaves, chopped
Fresh thyme leaves, chopped
3 Onions (red or yellow)
Infusio Tuscan Olive Oil
Infusio Traditional Balsamic

Preheat oven to 400 degrees.
Slice onions and toss onto a shallow sided baking sheet or roasting pan. Drizzle with olive oil and season with sea salt and pepper. Season underside of the chicken with olive oil, sea salt, black pepper, chopped rosemary and thyme leaves. Place chicken, skin side up, on top of the onions. Season the skin with olive oil, sea salt, pepper, herbs, and chopped garlic.

Roast at 400 degrees for 45 minutes (until a meat thermometer in the thigh reads 160 degrees). Remove chicken from oven and let rest for 10 minutes.

Carve chicken by removing the wings with a small piece of breast meat attached. Remove legs and thighs. Slice breast meat. Serve with a generous amount of browned onions and spoonful of pan drippings. Lastly, drizzle with a touch of Infusio Tuscan Olive Oil and Infusio Traditional Balsamic.