Recipe Box Show and Tell

I almost forgot, this sounded like fun:
The Grandma Mabel Memorial Recipe Box Show & Tell Contest
from the Mason Dixon Knitting blog.

Now I happen to think I have one of the most wonderful recipe boxes on the planet. A couple of years ago, I hatched the idea to take my favorite recipe collection, type it all on my computer and print up sets of recipes for my daughter and daughter-in-law. My BF agreed to make boxes for the recipes and made wonderful oak boxes for each of them, each one unique. It was a fantastic Christmas present. I whined and cajoled enough that I got my own box some time later and it now sits on my kitchen counter filled with my favorite recipes. I love the fact that I can print the recipes on large (4" x 6") cards. I've set up a template in word and can personalize the cards with clip art or other things I may want to put on them. I have a favorite Idaho recipe I print out and send with my Etsy orders, using my template, by the way.

The other part of the contest was to post a favorite recipe. I am torn because at least several things come immediately to mind. However, I guess I will have to go with this one:

Chicken Piccata
One of my all time favorite main dishes to cook for company.

Ingredients:
1 1/2 cups bread crumbs
4 large skinless boneless chicken breast halves
½ tsp salt
1/8 tsp pepper
1 large egg
1 Tbl milk
1 large clove garlic, crushed
2 Tbl butter or margarine
2 Tbl vegetable oil
¼ cup water
2 Tbl lemon juice
1 tsp chicken bouillon granules
Lemon slices
1 Tbl capers, drained (optional—I don’t usually bother with them)
Directions:
Preheat over to 350. Place chicken breast between wax paper and flatter to 1/8 inch thickness with a mallet or rolling pin (secret is to really flatten it). Peel off waxed paper and repeat with remaining chicken. Sprinkle one side of each with salt and pepper and set aside.
In a pie plate or shallow dish with a wisk or fork, beat egg and milk until blended. Dip both sides of chicken in egg mixture then in bread crumbs to coat.
Saute garlic in butter and oil until brown. Saute chicken breasts, two at a time for 2-3 minutes each side until well browned. Transfer to an ovenproof platter or pan in a single layer and place in oven. Remove skillet from heat.
To skillet, add water, lemon juice and bouillon. Cook and stir over low heat to loosen particles from bottom of skillet. Simmer for 2 minutes or until reduced slightly. Stir in capers and spoon over chicken. Bake about 15-20 minutes longer until done. Garnish with lemon slices.