Chipotle Chicken sandwich

This is really a simple recipe but it came together so well; i decided to post it

Ingredients:

1 Chicken breast

1/2 an onion thinly sliced

1 clove garlic minced (or pressed with garlic press)

olive oil

chipotle powder

paprika

Salt

Pepper

Optional: prosciutto, fancy bread, chipotle mayo, creamy spicy cheese

Step 1: caramelize the onions and garlic with some olive oil in the pan you plan on cooking chicken in (i added garlic when the onions looked cooked but not yet brown) (medium heat and moving them around once in a while seemed to work for me)

2 butterfly the chicken breast (cut lengthwise so it is half as thick as it was before, tricky but cooks faster/ better)

3 sprinkle both sides with salt and pepper, and about a teaspoon of paprika, and maybe half a teaspoon of chipotle powder on each side of each piece.

4 when then onions are done, remove from pan, add a bit of olive oil. Make sure oil is hot then put in chicken pieces.

5 i'm sure you know how to cook chicken, but mine were done when they were nicely brown on both sides, using medium heat. i let them sit in the pan on the first side until i saw the edges cooked all the way through, and repeated for about the same time on the second side. I cut the pieces in half to fit on my bread

Now that the chicken is done, you can use the caramelized onions, chicken, prosciutto or pepper jack to make the sandwich (i put the prosciutto next to the bread, so it didn't get soggy.)

If you want it even spicier you can mix some chipotle powder with mayo for a dressing. (canned chipotle peppers also work for that.. but careful, they are ridiculously hot)

Chicken Piccata

Adapted from Giada de Laurentiis' Chicken Piccata recipe and Emeril's Veal Piccata recipe.

Ingredients:

2 skinless and boneless chicken breasts, butterflied and then cut in half

salt, pepper, and Herbes de Provence

flour for dredging

2 tbsp unsalted butter

3 tbsp olive oil

2 to 2.5 tbsp fresh lemon juice

1/2 cup chicken broth

2 tbps brined capers, rinsed

1/2 cup dry, white vermouth

Directions

Season chicken with salt, pepper, and Herbes de Provence.

Dredge chicken in flour and shake off excess

In a large skilled over medium high heat, melt 1 tbsp butter with 3 tbsp olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.

Melt 1 more tbsp butter and add another tbsp olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Then transfer chicken to plate.

Deglaze pan with wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced to about 1/3, add the chicken stock, lemon juice and capers. Stir and then bring to a boil. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken and capers to plate.

Stir and boil down the sauce until it thickens to your preferred consistency. For a thick consistency, boil until it looks like the brown bits have dissociated from the oil. Then pour over the chicken.