MinuteMeals by minutemeals Chefs, Paperback | Barnes & Noble
MinuteMeals

MinuteMeals

5.0 3
by minutemeals Chefs
     
 

A complete meal (including dessert) in 20 minutes! Unbelievable? Not with theexperts from minutemeals, who provide gourmet-quality meals in mere minutes,using clever shortcuts, dovetailing and their creative cooking expertise. This unique cookbook contains 150 innovative, delicious menus for a complete dinner (with dessert!) in 20 minutes or less. Each menu

Overview

A complete meal (including dessert) in 20 minutes! Unbelievable? Not with theexperts from minutemeals, who provide gourmet-quality meals in mere minutes,using clever shortcuts, dovetailing and their creative cooking expertise. This unique cookbook contains 150 innovative, delicious menus for a complete dinner (with dessert!) in 20 minutes or less. Each menu includes tips, nutrition information, and a shopping list.

Product Details

ISBN-13:
9780764565960
Publisher:
Wiley
Publication date:
04/15/2002
Pages:
336
Product dimensions:
7.98(w) x 9.02(h) x 0.68(d)

Related Subjects

Read an Excerpt

Chicken Piccata

Sautéed Snow Peas and Cherry Tomatoes with Garlic

Crusty Rolls

Brownies

Why You Want to Make this Menu

  • Another most-requested minutemeals' menu and we know why. The chicken is unbelievably fresh-tasting and quick to make.
  • Like much of Italian cooking, only a handful of fresh ingredients in the piccata combination provide an enormous amount of flavor. Even the shopping for the dish is easy!
  • One-pan cooking for the chicken makes clean-up a breeze!
  • Head's Up Tip: Bottled lemon juice is not a substitute in the chicken recipe. Fresh lemon juice is a must. Squeeze it at the last minute for maximum flavor.

Game Plan:

Before You Start: Preheat the oven to 350 degrees or a toaster oven to heat the rolls.

Step 1: Sauté the chicken.

Step 2: Heat the rolls.

Step 3: Sauté the snow peas and cherry tomatoes.

Step 4: Serve.

From Your Pantry:

Garlic

Olive Oil

All-purpose flour

Butter

Salt and pepper

Shopping list:

Thin-sliced chicken cutlets

Dry sherry

Lemons (for juice)

Capers

Snow peas

Cherry tomatoes

Hard rolls

Brownies

Lucky For You: There is a very simple solution if you don't own a non-stick skillet. Add an additional tablespoon of olive oil to your regular skillet when sautéing the chicken breasts to prevent them from sticking. Another tip: Poultry of meat that is at room temperature is less likely to stick to the pan than the straight-from-the-refrigerator kind.

Step1: Sauté the chicken

Chicken Piccata

3 large lemons

2 large garlic cloves

4 thin-sliced chicken cutlets (1 ¼ pounds total weight)

Salt and pepper to taste

¼ cup all-purpose flour

1 ½ tablespoons olive oil

½ cup dry sherry

2 tablespoons drained capers

2 tablespoons butter

1. Slice 1 of the lemons into 8 thin slices. From the remaining lemons, squeeze ¼ cup juice. Mince the garlic.

2. Season the chicken on both sides with salt and pepper. Dredge the cutlets, one at a time, in the flour.

3. In a 12-inch non-stick skillet, heat the oil over medium-high heat until hot. Add the chicken and sauté for 4 or 5 minutes per side, or until golden brown. Transfer to a platter, cover and keep warm.

4. Add the minced garlic to the skillet and cook, stirring, for 30 seconds, being careful not to let it brown. Add the sherry, lemon juice, and capers and combine, stirring and scraping the bottom of the pan with a wooden spoon to release the browned bits. Reduce the pan from the heat and add the 8 lemon slices. Keep warm, covered.

Step 2: Heat the rolls

4 crusty rolls, such as sourdough or French

1. Preheat the oven to 350 degrees. Place the hard rolls in the oven to heat while you sauté the snow peas and tomatoes.

Step 3: Sauté the snow peas and cherry tomatoes

Sautéed Snow Peas and Cherry Tomatoes with Garlic

¼ cup cherry tomatoes

2 garlic cloves

1 tablespoon olive oil

12 ounces snow peas, strings removed and trimmed

Salt and pepper to taste

1. Rinse the cherry tomatoes and pat dry. Halve to measure ½ cup. Slice the garlic into slivers.

2. In a 10-inch skillet, heat the olive oil over high heat until hot. Add the slivered garlic and cook, stirring, 30 seconds. Add the snow peas and cook, stirring, for 2 minutes or until bright green. Turn off the heat and add the tomatoes. Toss until just warmed through. Season with salt and pepper.

Step 4: Serve

1. Return the chicken to the pan and reheat in the sauce over low heat until just warmed through. Swirl in the butter until melted.

2. At serving time, divide the chicken and sauce among 4 dinner plates. Divide the snow peas and tomato sauté among the plates. Remove the rolls from the oven and serve in a bread basket

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