New recipe, February 5, 2013

Rocco DiSpirito's Chicken Piccata from Eat This Now: Italian. Flavorful and much lower fat than traditional, we give it a 3. Served with Brussels Sprout Slaw with Hazelnut and Pomegranate from the February 2013 Food and Wine, which still gets a 5.

No wine, as we are headed to the theater.

New recipe, January 2, 2012

Chicken Piccata, from the December 2011 Cooking Light, with oven roasted parsnips with smoked paprika, and a green salad with a lemon-Viandox dressing. Very easy, very tasty--we used quite a bit less oil than the recipe calls for, and didn't miss it at all.
Wine: Ribbonwood 2010 Marlborough Sauvignon Blanc--nice match.