Chicken Piccata as per Chef Teranova for a healthy & fun Recipe-
made with Herb Sugar Snap Peas, Asparagus and Lemon Salad

 

Ingredients

• 
  3 cups
  julienne-cut trimmed sugar snap peas (about 1 pound)
• 
  2 cups
  (1-inch) slices asparagus (about 1 pound)
• 
  4(  4-5-ounce) skinless, boneless chicken breast
  halves
• 
  Salt and
  Pepper
• 
  2 Tbsp Olive
  oil
• 
  1 cup
  fat-free, less-sodium chicken broth
• 
  1/3 cup dry
  white wine
• 
  1 tablespoon
  butter
• 
  1 tablespoon
  chopped fresh mint
• 
  2  tablespoons extra-virgin olive oil
• 
  1 teaspoon
  grated lemon rind
• 
  2  tablespoons fresh lemon juice

Preparation

• 
  1. Steam
  peas and asparagus, covered, 4 minutes or until crisp-tender. Rinse pea mixture
  with cold water; drain. Chill.
• 
  2. Place
  each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to
  1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken
  evenly with salt and pepper. Heat a large nonstick skillet over medium-high
  heat. Coat pan with 2 tbsp of the olive oil. Add 2 breast halves to pan; sauté
  2 minutes on each side or until done. Repeat procedure twice with remaining
  chicken. Add broth and wine to pan; bring to a boil, scraping pan to loosen
  browned bits. Cook until reduced to 1/2 cup (about 5 minutes). Remove from
  heat; stir in butter.
• 
  3. Combine
  remaining 1/4 teaspoon salt, mint, oil, rind, and juice, stirring well with a
  whisk. Drizzle oil mixture over pea mixture; toss gently to coat. Serve pea
  mixture with chicken and sauce.

 

------------------------------------

PAN-SEARED INDIAN SHRIMP W/ ARUGULA TABOULI

SERVES 4

 

For the Tabouli:

 

4 ounces of bulgur wheat

¼ cup fresh lime juice

1 red pepper finely chopped

2 large ripe tomatoes

1 English cucumber peeled,
seeded and chopped

3 scallions chopped fine

1 cup arugula chopped

2 tbsp olive oil

Salt and pepper to taste

 

For the Shrimp:

 

1 cup plain no fat yogurt

¼ cup lemon juice

1 tsp roasted cumin crushed

½ tsp turmeric

½ tsp fennel seeds crushed

Salt and pepper

12 large shrimp peeled and
devained

2 tbsp olive oil

 

Method of preparation:

 

1. 
   For the tabouli,
   in a bowl, combine the bulgur wheat and cover with enough boiling water and let
   stand for 30 min.
2. 
   Drain off any
   water and add the lime juice, pepper, tomatoes, cucumber, scallions, arugula
   and olive oil. Gently toss and season to taste with salt and pepper. Set aside

 

For the Shrimp

1. 
   In a bowl,
   combine the yogurt lemon juice, cumin, tumeric, fennel and salt and pepper.
2. 
   Place in the
   shrimp and let sit for a few min.
3. 
   Heat the oil in a
   hot skillet then gently shake off the yogurt mixture and sauté the shrimp until
   cooked about 2 min .per side.

4.
Place a small mound of the tabouli on a plate and top with the shrimp. Spoon
any juices around the shrimp. Serve at once.

thanks to all for a great festival and better next year too