Lemon Parsley Chicken with Baked Couscous: 3 chicken breasts 2 cups couscous 2 1/2 cups chicken broth 1 Tablespoon garlic, chopped 1 lemon 2 Tablespoons parsley, chopped salt pepper 2 Tablespoons olive oil
Chickpea, Feta and Parsley Salad Drain the chickpeas, rinse and place in the salad bowl. Add crumbled feta, spring onion, parsley and lemon juice, season with salt and pepper. Add the cooled onion and garlic mixture and remaining oil and mix well.
Shrimp with Garlic and Parsley-- I made this the other night and while it's definitely a repeat (love the fresh herbs and lemon) it was just a little bit too spicy for us so I think I'll be cutting down on the red pepper flakes. Still, it's one of the most flavorful shrimp recipes I've found here.
Chicken Piccata - original recipe from epicurious march 1998 recipe. Let the floured chicken stand so flour doesn't fall off when frying. No egg! After chicken, sauté shallots and garlic, add wine, broth and juice, boil, then flour butter mixture until thickened. Add capers and more butter and parsley. Delish!
Directions: In a sauté pan over medium heat, warm the olive oil. Add the garlic, red pepper flakes and paprika and sauté for 1 minute until fragrant. Increase the heat to high, add the shrimp, lemon juice and dry white wine, stir well, and sauté until the shrimp turn pink and are opaque throughout, about 3-5 minutes. Season with salt and black pepper, sprinkle with the parsley and serve.