Pawtucket Arts Festival Sept 9- 25th

Posted in: NAP- Neighborhood Alliance of Pawtucket
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  • nap
  • Respected Neighbor
  • Pawtucket, RI
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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.

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

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