A version of Piccata di pollo...

[OutdoorWriter]

...last night, using a large butterflied & pounded chicken breast. The pieces were browned, then cooked in a sauce of chicken broth, olive oil, onions, mushrooms, garlic, capers, parsley, red pepper flakes, wine & lemon juice. A half-baked tater, string beans & French bread filled the rest of the plate.

 

[Homer]

Looks good…..I was scratching my head thinking..”half” baked potatoe would sure be starchy and hard….lol

 

[OutdoorWriter]

Looks good…..I was scratching my head thinking..”half” baked potatoe would sure be starchy and hard….lol

The half-baked potato is simply one that I first do in the nuker to almost done, using one of those magic bags. I then cut it in half, coat liberally with olive oil & put under the broiler for a couple mins. until golden brown.

This is a whole-baked tater.

 

[Bigfoot 1]

Well I’d bet good money you didn’t go to bed hungry.
As usual looks spectacular.

 

[Blank]

Italian chicken is so good, no matter how you do it. Especially in a cacciatore or osso buco. My problem is making it without any onions for the wife!

 

[SS!]

Mmmmmmmm

 

[OutdoorWriter]

Well I’d bet good money you didn’t go to bed hungry.
As usual looks spectacular.

I'm basically a one meal a day type, & that's supper. So I rarely go to bed hungry. Too often, I eat way too much, tho.