Chicken Piccata & Angel Hair Pasta

This Italian chicken dish is fresh and simple with lemon juice and parsley.

2 Chicken breasts, pounded to 1/4 inch thickness
1/2 c. Flour
Salt & Pepper
6 Tb. butter
5 Tb. Olive oil
1/3 c. Lemon juice, freshly squeezed
1/2 c. dry white wine (you can sub chicken stock)
1/4 c. capers
1/3 c. Italian parsley, freshly chopped

In a medium skillet, heat the butter and oil until sizzling. Season the chicken with salt and pepper. Dredge in flour and place into heated pan. Cook both sides until cooked through.
Remove from pan and put into warmed oven or cover with foil to keep warm until sauce is made.

Keep the skillet on the heat while you remove the chicken. Place the lemon juice, wine and capers into the pan. Scrape down the chicken drippings, deglazing the pan. (You can optionally saute some chopped shallot to add to the sauce) Simmer until reduced. If you prefer a thicker sauce, you can add 1/4 c. heavy cream or you can add a roux (butter mixed with flour until it forms a paste). Add fresh parsley, retaining some for garnish.

Once the sauce is complete, take the chicken and place it back into the sauce. Turn until both sides are coated. Remove and serve over angel hair pasta with a vegetable side. Drizzle some sauce over the chicken and top with the remaining parsley. Bon apetit!

Crispy Black Bean Tacos with Feta and Lime Juice Slaw

1 15-ounce can black beans, drained

1 teaspoon ground cumin

2 tablespoons (or more) fresh lime juice

2 cups green and purple cabbage, cut into strips or shredded

1/3 cup chopped fresh cilantro

4 tortillas (Trader Joe's has some hand-thrown ones that are amazing)

1/3 cup crumbled feta cheese

1 small yellow onion

1 package firm tofu or boneless chicken breast

1 package Toby's Tofu Taco Seasoning (you can find it at Whole Foods near the tofu)

1 Tb. Tamari Soy sauce

Place beans and cumin in small saucepan and heat to simmer. Mix 2 teaspoons sesame oil and lime juice in medium bowl; add cabbage and toss to coat. Season slaw to taste with salt and pepper. Top with chopped cilantro.

Heat 1 tablespoon olive oil in large nonstick or cast iron skillet over medium-high heat. Add diced onion and saute until clear. Add crumbled tofu or cubed chicken and cook until browned. Add Toby's Seasoning and 1/2 cup water. Drizzle Tamari over the top and let reduce until water is absorbed.

Toast tortilla in a dry salted pan or in a toaster oven. Fold in half and fill with tofu or chicken. Spoon 1/4 of bean mixture onto half of each tortilla, sprinkle with feta. Top with the slaw.
You can also serve with the beans with feta and the slaw on the side. I used smaller tortillas and did this because all of my ingredients would not fit without a bust out at the seams! And the beans with the feta crumbled on top is a match made in heaven.

For leftovers, you can saute the proteins, beans and slaw all together in a wok and it is wonderful all mixed together. The cabbage takes on a much different flavor and it goes beautifully with the tofu!

Add hot sauce to your palate's delight!