Chicken Piccata with Angel Hair Pasta

Ingredients

Original recipe makes 4 servings
 1/3 cup all-purpose flour
 1/4 teaspoon fresh ground black pepper
 1/4 teaspoon paprika
 1 pound skinless, boneless chicken breast halves, pounded thin and cut into 2-inch pieces
 2 tablespoons olive oil
 1 clove garlic, minced
 1/4 cup butter, divided
 1 cup dry white wine
 1/3 cup chicken broth
 1/4 cup fresh lemon juice
 2 tablespoons capers
 2 tablespoons chopped fresh parsley
 1 (8 ounce) package angel hair pasta, cooked and drained

Directions

1. Whisk together flour, black pepper, and paprika in a shallow dish. Dredge the chicken pieces in the flour mixture, coating evenly; set aside. Heat olive oil in a large skillet over medium-high heat; stir and cook the garlic until light brown, about 1 minute. Remove the garlic from the skillet and set aside.
2. Place 2 tablespoons of butter into the skillet with the olive oil. Cook the chicken pieces in the oil and butter over medium-high heat until brown, about 5 minutes per side. Remove the chicken from the pan and set aside.
3. Pour the wine into the hot skillet and bring to a boil over high heat, scraping the browned pieces from the bottom and sides of the pan. Boil the wine until it is reduced by half, about 5 minutes. Whisk in the chicken broth, reserved garlic, lemon juice and capers. Cook for 5 minutes over medium-high heat. Stir in the remaining 2 tablespoons butter and parsley. Return the chicken pieces to the skillet and continue cooking over medium heat until the sauce thickens, about 15 minutes.
4. Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well.
5. Remove the chicken pieces to a serving dish and drizzle with a few tablespoons of the sauce and capers. Place the cooked angel hair pasta into the skillet with the remaining piccata sauce and toss to coat.

Source : http://allrecipes.com/Recipe/Chicken-Piccata-with-Angel-Hair-Pasta/Detail.aspx?evt19=1

Southwestern Turkey Soup

Ingredients

Original recipe makes 8 servings
 1 1/2 cups shredded cooked turkey
 4 cups vegetable broth
 1 (28 ounce) can whole peeled tomatoes
 1 (4 ounce) can chopped green chile peppers
 2 roma (plum) tomatoes, chopped
 1 onion, chopped
 2 cloves garlic, crushed
 1 tablespoon lime juice
 1/2 teaspoon cayenne pepper
 1/2 teaspoon ground cumin
 salt and pepper to taste
 1 avocado - peeled, pitted and diced
 1/2 teaspoon dried cilantro
 1 cup shredded Monterey Jack cheese

Directions

1. In a large pot over medium heat, combine turkey, broth, canned tomatoes, green chiles, fresh tomatoes, onion, garlic, and lime juice. Season with cayenne, cumin, salt, and pepper. Bring to a boil, then reduce heat, and simmer 15 to 20 minutes.
2. Stir in avocado and cilantro, and simmer 15 to 20 minutes, until slightly thickened. Spoon into serving bowls, and top with shredded cheese.
3. Source : http://allrecipes.com/Recipe/Southwestern-Turkey-Soup/Detail.aspx?soid=carousel_0_rotd&prop24=rotd

Sole goujons with mango & lime dip

Ingredients

• 4 skinless sole or plaice fillets, each about 85g
• 50g plain flour
• 2 large eggs
• 200g panko or coarse dried breadcrumbs
• 4 tsp medium curry powder
• ½ tsp fine sea salt
• spray oil

For the mango & lime dip

• 100g half-fat crème fraîche
• 4 tbsp mayonnaise
• 2 tbsp mango chutney
• finely grated zest 1 lime
• juice 1 lime
• small pack coriander, leaves only, finely chopped

Method

1. Put the fish on a board and cut each fillet on the diagonal into about 12 slivers. You should end up with around 48 finger-sized pieces of fish. Put the flour in a bowl and season.
2. Beat the eggs in a medium bowl. Sprinkle half the breadcrumbs into a large bowl and stir in half the curry powder. Toss the fish pieces with the seasoned flour, then take one at a time and dip into the beaten egg, then coat in breadcrumbs evenly.
3. Put on a tray lined with baking parchment while the rest are prepared, adding the reserved breadcrumbs and remaining curry powder to the large bowl after coating roughly half the fish pieces. Spray all the fish generously with oil and season again. Can be covered with cling film at this stage and kept in the fridge for up to 8 hrs before baking (or to freeze, see tips below, left.
4. Heat oven to 220C/200C fan/gas 7. Bake the goujons for 8-10 mins until golden and crisp. To make the dipping sauce, mix all the ingredients in a bowl, then soon into a serving dish or dishes.

Source : http://www.bbcgoodfood.com/recipes/sole-goujons-mango-lime-dip