Jenny
Hartsell

I LOVE to cook! There is a bumper sticker on my car that says- "Love people, feed them tasty food."  I would also love one that says- "Love people, serve and empower." When my husband, Marie Berkenkamp & I started Shared Beat in 2006 we had this motto in our hearts. This year Shared Beat is 14 years old. Being able to serve and empower has been the greatest gift! Now I'd like to share a gift for you to serve to those you love.

Preserved Lemon Chicken Scallopine 

• 4 Chicken Breast- pound to 1/2"
• 1/2 Cup Flour
• 1/2 Cup Parmesean Cheese
• 1/2 Teaspoon Salt & Pepper                                                                                                                             

Rinse Chicken Breast, shake excess water. Mix Flour, Parmesean, salt and pepper. Dredge chicken in mix on both sides. Saute in 1/4 cup oil about 3 minutes on each side. Deglaze with 1/4 cup white wine or chicken broth. Place chicken in oven safe dish, add 1/2 cup chicken broth, cover and bake at 350 degrees for 25 minutes. While the chicken bakes, saute the following veggies in 2 Tablespoons Olive Oil for 10 minutes:                        

• 1 Medium Onion Chopped
• 1 Poblano Pepper Chopped (or 1 Red Pepper)
• 2 Cups Sliced Baby Bella Mushrooms                                                                                                                                              

Add & Cook for 5 Minutes:

• 1 Cup Cherry Tomatoes Cut in Half
• 1 Cup Zucchini Quatered in 1" Pieces                                                                                                                                                       

Add & Cook for 2 minutes:

• 3 Cups Baby Spinach
• 1 Tabspoon Chopped Preserved Lemon
• 1 Teaspoon Salt & 1/2 Teaspoon Pepper
• 1/2 Cup Chicken Broth

Cook or make your favorite pasta. Add the pasta to the bowl. Place veggies on top of pasta and the chicken on top.                                                    Share & Enjoy!