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Chicken Piccata with Artichoke Hearts

Reviewed: Jan. 18, 2014
I'm the original poster of this recipe (I haven't been able to log in using the original profile), but wanted to add a couple thing I've done to make this even better. I cut the chicken thinly rather than pounding, then salt and pepper it on both sides and lay flat on a plate. Sprinkle on crushed garlic and zest and juice of one lemon. I let it sit for 10-15 minutes, then flour (I haven't been adding the Italian seasoning) and then continue as written.The marinade adds a whole additional depth of flavor. I've also found that different brands of artichoke hearts and capers taste differently in this dish, so you may have to experiment with amounts. I add flour slurry at the end to thicken. Thanks for your reviews and for sharing your tweaks!
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Chocolate Covered Cherry Cookies II

Reviewed: Feb. 17, 2014
I've been making this recipe for years ... My mom gave it to me and likely got it from the magazine. The cookies are always a hit. While the frosting makes a lot, it saves well in the fridge and is wonderful mixed into milk for hot cocoa or stirred into coffee for a decadent mocha.
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