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What is a Balaboosta?
Balaboosta (n.)(bah-lah-b00-sta) A Yiddish term meaning the perfect housewife, homemaker, wonderful mother, cook, and gracious hostess. She does it all and does it well.
I make simple food with easy recipes and I like to try new things. My family and friends love my cooking and always ask me to share, with them, what I know about food, flavor, and technique.

I'm not a professional chef and I've had no formal culinary training. What I know and do in the kitchen comes from three women...Nana, Grandma Della, and Rose, my mom. Each one of them knew more about putting a meal on the table than any fancy chef in a white hat. They were the ultimate Balaboostas.

What I offer you is a lifetime of experience in the kitchen with my compliments and theirs. I hope they'd be proud. I will bring you my recipes as I make them with photos of the actual food I'm preparing. I'm no professional photographer either but I promise, my food will speak for itself in every picture.

The food on my table isn't stacked in a trendy tower.
Instead, my food is stacked with flavor and full of my passion for cooking. So please come in, make yourself comfortable, and enjoy.

To see amazing detail in any photo just click on it!
Don't forget to SIGN MY GUEST BOOK at the bottom of this page and/or LEAVE A COMMENT (be sure to leave your email address if you'd like a response)

Disclaimer: While most of my recipes are "Jewish Style", I do sometimes cook with pork. This might have been a great disappointment to some but my grandmothers knew that I live in modern world. I light Shabbos candles religiously but I have to admit...I do not keep a Kosher home.

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Chicken Piccata

The word "Piccata" means sliced, sauteed, and served in a sauce of butter, wine, broth, lemon and capers. The classic version of this dish is made with veal but it can be equally as delicious made with chicken or pork. Regardless of which meat you choose it will be pounded thin and the sauce is the same.

There are no rules. You can make the recipe your own. Be creative. For example...if you have a mushroom or two, on hand, slice them thin and throw them in when you cook the onions.

  • 1 pound chicken breast, pounded thin to 1/4" pieces or medallions.
  • 1/2 cup Flour ( I use whole wheat flour) for dredging
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons extra virgin olive oil

Ingredients for sauce...

  • 2 Tablespoons butter (or margarine)
  • 1/2 cup finely chopped (minced) onion
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth (you can make this from powdered type)
  • Juice of 1/2 lemon
  • 3 Tablespoons capers
  • 2 Tablespoons chopped flat leaf parsley

  • Optional... 1/2 cup thin sliced mushrooms
Here's how you do it...
  1. Place the chicken between 2 pieces of plastic wrap or use a plastic bag, pound to 1/4" thick pieces.
  2. Blend in the salt & pepper with the flour on a large plate or pie pan
  3. Dredge the chicken in the flour mixture shaking off excess, set aside on a plate
  4. Heat your skillet over medium heat.
  5. Add the oil.
  6. Saute' the chicken for approximately 4 minutes on each side until browned.
  7. Remove the cooked chicken from the skillet and cover to keep warm.
  8. Put the butter into the skillet.
  9. Add the finely chopped onion.
  10. Cook stirring 3-4 minutes
  11. Add the wine, broth, and lemon.
  12. Simmer till reduced by half.
  13. Stir in the capers and chopped parsley.
  14. Pour sauce over cooked chicken and serve.

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