Special Entrees for Valentine’s Day

Conni's Cooking Corner

By Conni Attwell

Three nice entrees, that could be special for Valentine's Day from the internet.

Quick Chicken Pitata

"These quick and easy pan-fried chicken breasts are topped with a simple pan sauce made with capers, butter, white wine, and lemon juice."  Original recipe makes 4 servings.

 4 skinless, boneless chicken breast halves

 cayenne pepper, or to taste

 salt and ground black pepper to taste

 all-purpose flour for dredging

 2 tablespoons olive oil

 1 tablespoon capers, drained

 1/2 cup white wine

 1/4 cup fresh lemon juice

 1/4 cup water

 3 tablespoons cold unsalted butter, cut in 1/4-inch slices

 2 tablespoons fresh Italian parsley, chopped

Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2-inch thick.

Season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour and shake off any excess.

Heat olive oil in a skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side; remove to a plate.

Cook capers in reserved oil, smashing them lightly to release brine, until warmed through, about 30 seconds.

Pour white wine into skillet. Scrape any browned bits from the bottom of the pan with a wooden spoon. Cook until reduced by half, about 2 minutes.

Stir lemon juice, water, and butter into the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low and stir parsley through the sauce.

Return chicken breasts to the pan and cook until heated through, 1 to 2 minutes. Serve with sauce spooned over the top.

Fast Salmon with Ginger Glaze

"This glaze is really wonderful on salmon, but equally delicious on swordfish, halibut, tuna, or any other firm, full-flavored fish." Original recipe makes 4 servings.

 4 (8 ounce) fresh salmon fillets

 salt to taste

 1/3 cup cold water

 1/4 cup seasoned rice vinegar

 2 tablespoons brown sugar

 1 tablespoon hot chili paste (such as sambal oelek)

 1 tablespoon finely grated fresh ginger

 4 cloves garlic, minced

 1 teaspoon soy sauce

 1/4 cup chopped fresh basil

Preheat grill for medium heat and lightly oil the grate.

Season salmon fillets with salt.

Place salmon on the preheated grill; cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Combine water, rice vinegar, brown sugar, chili paste, ginger, garlic, and soy sauce in a small saucepan over medium heat.

Bring mixture to a boil, reduce heat to medium and simmer until barely thickened, about 2 minutes.

Sprinkle basil on top of salmon; spoon glaze over basil.

Simply Succulent Shrimp

"A succulent, red hot, delightful dish for prawn lovers. Try it as an appetizer or as a light main dish. Serve with a salad and some rice in your own romantic setting. This makes for a delectable, romantic dinner."

Original recipe makes 2 entree servings or 6 appetizer servings.

 1/4 cup chicken broth

 1 pound tiger prawns, peeled and deveined

 1/4 teaspoon crushed red pepper flakes

 1/2 cup butter

 3 cloves garlic, crushed

In a large skillet over medium heat, bring chicken broth to a simmer and add prawns; cook until pink. Add red pepper flakes to taste.

In a microwave-safe bowl, combine butter and garlic; heat until completely melted.

Place prawns on a platter with separate cups of garlic butter for dipping; serve.