Realistic Cooking Ideas

for Busy People! And sharing our life adventures along the way!

The Arethusa Falls is the highest falls in New Hampshire.

It was a difficult straight-up climb with a lot of boulders, tree roots, and other obstacles. It took us about 1-hour, 8-minutes to reach this beautiful falls!

Below is a picture of the initial sign pointing the way to the falls.

We met a lot of nice people while we were at the top – we spent about 20-minutes relaxing with this beautiful view.

Once we enjoyed the falls, we had our 1-hour plus hike back to our car. This time instead of hiking straight up we were hiking straight down and at times we were losing a lot of elevation. Careful footing was needed!

Greg took a great video from a different perspective.

Check out my other New Hampshire hiking videos and pictures – they are located under “Fun Stuff”. You can find that link on the left hand side of my blog.

Posts include:
Glen Ellis Falls
Mount Washington Tour
NH Hiking Trip to Gibbs Falls, Crawford Cliff
NH Hiking Trip to Ripley Falls
NH Hiking Trip to AMC Highland Lodge
NH Hiking Trip
New Hampshire Signs from our Fall Hiking Trip

One of the dinners I enjoyed at At Stonehurst Manor was their Chicken Piccata. Below is my version that I made when we got home. I make my slightly different than most people since I reduce the butter and olive oil without sacrificing flavor! My recipe has a nice lemony, white wine sauce!

Chicken Piccata

Ingredients I like to use…

2 Boneless, skinless Chicken Breasts
3 tbsp Olive Oil
1 tbsp Butter
1/8 cup Dried or Fresh Parsley

Dredging Ingredients
2 tbsp Grated Parmesan / Regianno Blended Cheese
1/3 cup Flour
Salt and Pepper

Sauce Ingredients
½ to 1 cup Chardonnay Wine
3 – 5 tbsp Lemon Juice
1/8 to ½ cup Brined Capers
Lemon, cut into slices

Fresh Spinach Fettuccine

You can use any dry white wine in place of Chardonnay or chicken stock. However, do not use cooking wine as it is loaded with sodium!

Take your chicken breasts and pound them thin. You may need to butterfly them if they are thick. If you can pound them thin they will cook quicker plus they will pick up more flavor from the sauce.

Measure out your ingredients for the dredging and place in a bowl to mix.

Dredge your pounded chicken breast with the flour mixture. Add olive oil to a frying pan and heat. Then add your chicken breast and cooked until it reaches temperature.

I like to measure out all my ingredients for the sauce while the chicken is cooking.

I slice my lemons so they are ready for my sauce. For the lemon juice you can squeeze fresh lemons – I tend to use lemon juice that is pre-squeezed.

When your chicken is browned on both sides and cooked through, I like to place it on a pan covered with foil and into the oven to stay warm.

In your pan, start to add your sauce ingredients making sure you scrape any bits of flavor in the pan. Reduce to about half. I like to make enough sauce to put over my chicken and fettuccine. So you may need to add more or less wine and lemon juice depending upon how you serve this dish.

Add your white wine.

Add lemon juice and capers.

Add lemon slices and butter. Stir all ingredients and reduce to half.

While your sauce is reducing cook your spinach fettuccine. I like to use freshly made pasta from Wegmans.

Serve by dividing your cooked, drained pasta between two dishes. Add a chicken breast and top with the sauce and garnish with parsley. Serve with a nice glass of wine! I hope you enjoy this dish and let me know what you think of it when you make it.

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Susan Call Hutchison

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