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Saturday, March 01, 2008

Happy Sixth Anniversary

It's hard to imagine it, but today marks the 6th Anniversary of my work as rector and pastor of St. Paul's.

To celebrate, I'm having a dinner party with all of the former Senior and Junior Wardens and their spouses/partners. Only one couple was unable to attend. That means 12 to dinner.

I'm making Chicken Piccata with linguine that will be tossed with olive oil, garlic, chopped broccoli, halved grape tomatoes and finely chopped pecans. Appetizer is one of Giada's concoctions called Pizzette with Fontina, Tomato, Basil and Prosciutto. I'm going to get that started in a few minutes, then they'll be ready to pop into the oven for 12 minutes after everyone arrives. I've just made homemade Bourbon Ice Cream (Woodford Reserve, of course) which will be served with some finger cookies (Madeline's) I've just finished making.

The Chicken Piccata recipe is fabulous. I got it from the restaurant on Long Island where Billy Joel wrote "Bottle of red, bottle of white." They tell me it's his favorite meal - orders it 9 out of 10 times he's there.

It's so easy, it's embarrassing.

I'm off and running for the day, so I'll leave you with the recipe. Enjoy.

6 to 8 chicken breast halves, boneless, no skin
1/2 cup flour
1/4 tsp freshly ground pepper
1/2 tsp. paprika (to taste - gives it a nice reddish glow)
3 tbs. butter
2 tbs. olive oil
1/4 cup chicken broth or water
3 tbs. fresh lemon juice
6 - 8 thin slices lemon
3 tablespoons capers (optional)

Put chicken breasts between two sheets of waxed paper or plastic wrap; pound to flatten to about 1/4 inch. In a shallow bowl, combine flour, salt, pepper and paprika; dredge chicken breasts to coat well.

Heat butter and olive oil in a large skillet. Saute chicken breasts in batches, about 3 minutes on each side.

Drain off all but 2 tablespoons of fat. Stir in chicken broth, scraping to loosen browned bits. Add lemon juice and heat through. Return chicken to the skillet with lemon slices, heat until sauce thickens. Add capers, if using. Serve with your favorite pasta and a green vegetable.

Serves 6 to 8 people.

PS: If you have vegetarians coming for dinner, try slices (1/4 inch thick) of sweet potato instead of the chicken. Delicious! (Besides, I love saying "Sweet Potato Piccata") Just make sure you use a separate skillet and use vegetable broth verses chicken broth.

The bishop and his spouse are coming tomorrow, so there's also a HUGE parish luncheon to coordinate. It's also Refreshment / Mothering Sunday, so the Rose Vestments and altar hangings need to be steamed and put out.

I'm putting my roller blades on as soon as I finish this post. I have a feeling it's going to be that kind of week end: completely wonderful fun but thoroughly exhausting.

Film, as they say, at 11.


Muthah+ said...


would you believe that the word verification says Br Jevs?


Jeffri Harre said...

Congrats, Elizabeth. And thanks for a new (to me) picata recipe--not to mention the idea of using sweet potatoes!! Blessings on your continued ministries.


RFSJ said...


What a great idea, to have your all your wardens over for dinner. I'm going to remember that. I hope that *I'll* have that opportunity in a few years at St. Thomas' Vernon!


Rev Dr Mom said...

I am a vegetarian, and I love the idea of using sweet potato slices instead of chicken. Sounds delicious!

susankay said...

(the rev) Elizabeth -- happiness to your congregation -- I gather they know how lucky they are.

Elizabeth Kaeton said...

Well, a GRAND time was had by all. I recommend this menu for a completely FABULOUS dinner. Meanwhile, the cleanup continues.

PS - I'm really tempted to have a vegetarian dinner with Sweet Potato Piccata as the featured meal. Good for you and good for the planet.

Anonymous said...

Happy Anniversary!
The chicken sounds mouth-wateringly delish.


Congratulations ... and we now have Chicken Piccata on the menu for Sunday Supper at Chez Brooks-Russell!

Caminante said...

Happy anniversary. I do like the recipe and will try it out. For those of us who don't eat sweet potatoes, there's got to be some other form of potato to do the same.

Jim said...


I am embarrassed that I never thought of the sweet potatoes! Incidentally for those of us (moi) who cook for someone with Celiac, mixing half corn starch and half rice flour makes a good substitute for the flour.


FranIAm said...

Late to the party but no less filled with good wishes and prayers for you on this anniversary.

And the recipe will be tried here soon!

Clyde said...

I tried the Chicken Piccata for lunch today and it was perfect. Thanks!

Lindy said...

Well, it's all too culinary for me but wanted to say congratulations to you. I think your parish is pretty lucky.