Creative Angels' Recipe and Craft of the Week

As we face springtime (and pray for it!), we also hope for memorable together times with the special people in our lives. This recipe is elegant served with a crisp salad, outside on a warm evening. Champagne Chicken Piccata

• 4 - 6 boneless, skinless chicken breasts

• 2 Tablespoons grated Parmesan cheese

• 1/3 cup flour

• Dash of salt and pepper

• 4 Tablespoons olive oil

• 4 Tablespoons butter

• Small amount of minced garlic

• 1 cup champagne

• 6 Tablespoons lemon juice

• 1/4 cup brined capers (optional)

Mix together the flour, salt, pepper and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture. Heat olive oil and 2 Tablespoons of butter in a large skillet on medium high heat. Add half of the chicken pieces to the skillet. Brown well on both sides, about 3 minutes per side. Remove chicken from pan and reserve on a plate. Cover plate with aluminum foil and keep warm in oven while preparing the sauce. Add champagne, garlic, lemon juice and capers (if using). Reduce sauce by half. Whisk in remaining 2 Tablespoons of butter. Plate the chicken and serve with sauce poured over chicken. Serve over cooked rice. Delicious! And now....a fun pre-Easter project..... How to Marbelize Eggs Mix 1/4 cup of boiling water, 1/8 teaspoon of vinegar, 1/8 teaspoon of vegetable oil and 4 to 8 drops of food color in a shallow bowl. Make sure to agitate mixture with a small fork or small whisk so oil droplets are small. Gently roll hard cooked egg in one color for 30 seconds or until egg is the desired shade. Repeat if second color is desired. Place, carefully, on baking cooling rack to dry.

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