A couple of light-hearted recipes for these hot summer days.

Chicken Piccata

4 fillets of chicken breasts, pounded thin
Scant 1/4 cup flour
Salt and pepper
2 tbsp olive oil
4 tbsp butter
2 tbsp lemon juice
6 tbsp chopped parsley
2 small lemons, thinly sliced

Pound the chicken breasts thin and cut each into 3 inch squares. Season generously with salt and pepper. Dredge each piece very lightly with flour. Melt the oil and half the butter in a large skillet over high heat. Saute the breast pieces for about 3 minutes, until nicely browned on both sides. Remove and keep warm on a platter. Pour the fat from the pan and melt the remaining butter. Add the lemon juice and parsley. Cook until heated through. Arrange the chicken pieces on a serving platter alternating with the lemon slices. Pour the pan juices over and garnish with fresh parsley.

Snow Peas with Fresh Basil
Makes 4 servings.

2 1/2 cups snow peas
4 tbsp butter or margarine
Salt and pepper
!/4 cup roughly chopped fresh basil leaves

Trim the snow peas if necessary, wash, and drain. Melt the butter in a skillet and add the snow peas. Stir often, sauteeing the peas for about 2 to 3 minutes or until heated through and slightly soft. Add the basil and season with salt and pepper. Serve immediately.

Potatoes Romanissimo
Makes 4 servings.

4 - 5 medium-sized new potatoes, sliced thin (don't peel)
1/4 cup olive oil
3 tbsp butter or margarine
2 cloves garlic, peeled and chopped fine
Pinch cayenne
1 sprig fresh rosemary or 1/2 tsp dried
Salt and pepper

Let the potatoes soak 10 minutes in cold water. Drain, and dry on paper towels. Heat the oil and butter together in a large skillet (with cover) until hot. Saute the garlic in this for 2 minutes. Add the potatoes, cayenne, rosemary, salt and pepper. Saute for 5 or 6 minutes, stirring frequently. Cover and cook another 5 to 7 minutes. Uncover and continue to cook for about 15 minutes, turning the potatoes frequently so they brown evenly. Cook until tender.