Ingredients:
5 chicken breasts
About 2oz of capers (drained)
2-4 table spoons extra virgin olive oil
1 lemon
1/4-1/2 cup white wine

seasonings: (keep in mind that if you're using fresh herbs, their flavor will be stronger)
1 clove fresh or about 1/4 tsp dried garlic
5-6 sprigs fresh or about a tablespoon dried chives
5-6 sprigs fresh or about a tablespoon dried parsley
Dash of salt
Dash of pepper
(Seasoning measurements are variable depending on personal taste, so don't feel obligated to measure these or try to bee to exact.)


Tools
Large skillet (12-14 inch)
Universal lid, or a lid that fits your skillet
Spatula and/or tongs
Cutting board
Chef knife

Keep in mind that, when working with raw chicken, it is very important to wash your hands after touching the raw chicken before touching anything else. Also, don't use any of the tools or equipment that you've used on the raw chicken on any other ingredients without washing them first! I would also recommend that you use a bleach solution to clean anything that the raw chicken has touched. It's important to work cleanly and avoid cross contamination.



Cut each chicken breast into 3 long strips as evenly as possible (you can leave them whole if you want, but the cooking time will be longer). If you are using fresh herbs, finely chop the garlic, chives, and parsley, but be sure to keep the parsley separate. Put the pan on medium heat on your stove top, and in the pan combine olive oil (The measurement is just an estimation. Just use enough to coat the bottom of your pan.), garlic, and chives. Once the pan is heated, lay the chicken strips in one even layer in the pan and add salt and pepper. Put the lid on the pan and let the chicken cook for about 5-7 minutes (15-25 minutes on a lower heat if you are using whole chicken breasts), then turn them over and repeat. Now cut the lemon in half and add the juice to the pan (hold it cut-side up to avoid getting seeds in the pan. If you're having trouble squeezing all the juice out of the lemon, try digging a spoon into the pulp to release the juice better), and add the parsley, capers, and white wine. Stir the contents of the pan around a bit, and turn the chicken over a few times to help distribute the flavors evenly, then put the lid back on and let it simmer for a couple more minutes. Take the lid back off and let it simmer until the liquid reduces and thickens slightly, forming a nom-tastic sauce full of delicious win-flavor. If it looks like it's getting too dry, add a little more white wine. To make sure that the chicken is fully cooked, select the thickest piece and cut through the thickest portion to the center to check that it's cooked all the way through.

Lemon and Caper Chicken with Steamed Broccoli

This recipe makes 2 pizza crusts. If you only want one, cut the measurements in half.

Ingredients:
3 cups water
2 packages of yeast
1 tsp sugar
1 tsp salt
6-8 cups flour (I use whole wheat, but any combination of wheat and white flour will work)
Olive oil

Tools:
Large mixing bowl
2 19x12 inch cookie sheets

Preheat your oven to 350 degrees. In a large mixing bowl, combine water, sugar, and yeast. Let sit for 10-30 minutes, until the yeast "blooms." (The yeast sort-of bubble, or look like it's floating to the surface when it is blooming.) Stir in 3 cups of flour, and then gradually work in 3-5 more cups of flour. Just keep adding flour until it forms a soft, cohesive dough. Once you have your dough, split it in half. Put each half of the dough on an oiled 19x12 cookie sheet and drizzle some olive oil on the top of the dough to lightly coat it. Turn dough-ball over so that the oiled side is face-down (this will help prevent the crust from sticking to the pan). Coat your hands in olive oil as well to keep the dough from sticking to them, and then gently press the dough out evenly in the pan, spreading it out to the edges. Be careful to work slowly, because if you try to stretch the dough too quickly it may become tough and elastic and it will pull away from the sides. Once the dough is spread out to your satisfaction, thoroughly prick the center where you will be placing your sauce and toppings with a fork. (This will prevent the crust from being too thick in the center, or forming large, uneven lumps.) Make at 350 for 20 minutes.

Once the crusts are done, they're ready for toppings. Since the crusts are already cooked, it's best to choose toppings which are also pre-cooked. Once your toppings are on, throw your pizza back in the oven for 10 minutes or so to melt the cheese, and you're good to go!


Some of my favorite topping combinations:

Pepperoni and/or sausage with mozzarella, parmesan, oregano, and fennel on marinara sauce

Whole wheat pepperoni pizza


Artichoke hearts, capers, pine nuts, black olives, ricotta, mozzarella, parmesan, and basil on pesto sauce

Whole wheat pesto sauce pizza


Whole wheat caper, pine nut, black olive, and ricotta pizza

Every kitchen should have a few basic tools to be functional. Here are some general basics that I would suggest everyone keep in their kitchen.


Pots and Pans

One large dutch oven or pot with lid - I'd recommend something between 4 quart and 6 quart. You'll need it for things like soups and stews and boiling pasta.
Frying pans - I suggest at least 2. A medium (8-10 inch) for small pan-frying endeavors, and a large one (12-14 inch) for sauces and larger fried dishes. I prefer well seasoned cast iron, but non-stick aluminum is also good.
Cake pans - A 9x13 inch rectangular cake pan should do for most purposes, but if you want to make a round cake, you'll need two 8-9 inch round pans to fit a basic cake mix.
Sauce pan - 2 quart should serve for most purposes.
Cookie sheet(s) - I suggest at least one large 19x12 inch pan for most things. Though if you're going to make cookies often, I'd suggest getting 2-4 cookie sheets, since most cookie recipes make more cookies than will fit on one sheet.
Muffin tin - I prefer a 12 cup pan, though they also come in 6 cup.
A loaf pan - Either 9x5 inch or 4x8 inch.


Cutlery and Utensils

Spatula - Something nice and ridged with a thin edge. Metal is good, but if you are using it on a non-stick pan you must use plastic! Otherwise it will scratch and damage the non-stick coating on your pan.
Whisk - Once again, metal is fine, but get plastic if you'll be using it on a non-stick pan.
Microplane or small hand grater - Good for grating spices like nutmeg and ginger, and it also works for cheese and other things. Though if you're going to be grating larger items on a regular basis, you should probably invest in a box grater.
Rubber Spatula - Extremely useful for scraping batters and doughs out of a mixing bowl. Regular rubber is fine, but I prefer silicon because it is heat resistant.
Chef knives - I suggest at least two. Something around 8 inches for chopping, and something around 4 inches for things like cutting and trimming meat. Stainless steel is preferable.
Wooden spoons - Cheap, heat resistant, and good for stirring practically anything.
Ladle - Metal or heat resistant plastic or silicon is best. For serving/stirring soups and sauces.
Large slotted serving spoon or pasta scoop - For serving pasta. Or something that needs to be strained as it's scooped.
Measuring spoons - A basic set should have everything you need.
Measuring scoops or cups - Same as above.
Can opener - This one should be self explanatory.
Cork screw - If you're gonna' be cooking with or drinking wine, you'll need one of these. Some of them even have bottle openers on the end. Bonus!
Tongs - For turning or picking up food when it's still too hot to touch. Once again, metal is fine, but get plastic or silicon coated to use on non-stick pans.


Other

Colander/strainer - You'll need one of these for straining your pasta. It's also good for washing greens.
Mortar and pestle - My favorite kitchen tool. Excellent for grinding spices or smashing up herbs. I like my marble one, but ceramic is okay, too.
Cutting boards - At least two. One exclusively for raw meats, and one for vegetables and things that can be eaten raw. I like bamboo or plastic.
Mixing bowl - Something big with relatively steep sides, so your batter doesn't fling out. Plastic is good, unless you're beating egg whites. You'll need glass or metal for that, because the oil in plastic will prevent your egg whites from creating a foam.
Mixer - Stand mixers are nice, but I've always used a hand mixer. They're cheaper, anyway.
Microwave safe bowls - For all your microwaving and re-heating needs. Also good as serving bowls.


Of course those are just the basics. There are many other fun and fantastic kitchen implements out there, but these things are the basic necessities that will get you through most recipes.