Welcome to Tuesdays at the Table!

Today's host is Andrea at All the Small Stuff!

The rules are simple: If you would like to post a recipe and participate, do so on your own blog, and then mention hers in your post. Then go to her blog and sign the post with the link to your recipe. That way, there is a collection going... make sense?

Here is my recipe for today. ENJOY!!

CHICKEN PICCATA

Ingredients

1. 4 skinless, boneless chicken breasts
2. 1 egg
3. 3 tablespoons lemon juice
4. 1/4 cup all-purpose flour
5. 1/8 teaspoon garlic powder
6. 1/8 teaspoon paprika
7. 1/4 cup butter
8. 2 teaspoons chicken bouillon powder
9. 1/2 cup boiling water

Directions

1. In a small bowl, beat the egg together with 1 tablespoon of the lemon juice. Set aside.
2. In a shallow bowl or dish mix together the flour, garlic powder and paprika. Dip the chicken in the egg/lemon mixture, then in the seasoned flour.
3. In a large skillet, melt butter/margarine and brown the coated chicken pieces.
4. Dissolve the bouillon in the boiling water, then add the remaining 2 tablespoons of lemon juice. Pour liquid into skillet. Cover and let simmer for 20 minutes, turning chicken pieces after 10 minutes, until chicken is tender. Garnish as desired and serve.

Tuesdays at the Table

So, while surfing around Blogger (yes, I have already become addicted, it is an issue I am dealing with...) - I came across this cool blog called "My Chihuahua Bites" by a woman named Andrea and each day she has a theme for her posts. Well, I thought to myself, self - maybe you can incorporate this into your blog! Hers is very interactive and well, that is what I would like as well! So here goes....

The rules are simple: If you would like to post, do so on your own blog, and then mention hers in your post. Then go to her blog and sign the post with the link to your recipe. That way, there is a collection going... make sense?

Here is my recipe for today. I make this about once a month, and it is by far my husband's favorite recipe that I make.

Chicken, Garlic, and Sun-Dried Tomato Pasta

1 (16 ounce) package farfalle (bow-tie) pasta
1/2 cup butter
3 cloves garlic, minced
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup milk
1 tablespoon dried parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 cooked skinless, boneless chicken breast halves, cut into bite-size pieces
1/3 cup sun-dried tomatoes, rehydrated in water
1/8 cup grated Parmesan/Romano cheese blend

Directions:
In a large pot with boiling salted water cook bow-tie pasta until al dente. Drain.
Meanwhile, melt butter in a large saucepan. Add garlic cloves and cook until garlic browns. Add the cream of chicken soup and milk, stirring until smooth. Stir in the dried parsley, salt, and ground fresh pepper. Let simmer for 2 to 3 minutes. Add bite size chicken pieces and hydrated sun dried tomatoes. Simmer for 6 to 8 minutes. Mix in grated Parmesan/Romano cheese.
Toss cooked and drained pasta with chicken sauce. Serve warm.