Heaping Plate Of Love: Serve Your Mom This Delicious Food For Mother's Day

NEW YORK (CBSNewYork) -- What better way to honor mom than to serve up a heaping plate of love.

Award-winning chef Daisy Martinez joined CBS2 with a special menu that's sure to impress any mom today.

The recipes have been posted below.

Click on the video player for more.

Chicken Franchese -- Serves 6

3 large boneless, skinless chicken breasts

Kosher salt and fresh black pepper

3 large eggs

3/4 cup of AP flour (separate 2 Tablespoons)

3 Tablespoons canola oil

2 Tablespoons extra virgin olive oil

3 tablespoons unsalted butter

3/4 cup dry white white (ie. Frascati, Sauvignon Blanc)

1 1/2 cups chicken broth

Juice of 1 lemon

1 lemon sliced

Kosher salt and pepper

chopped parsley garnish

1.     Lay the chicken breast on your cutting board, and placing the palm of your hand flat against it, slice the breast in 2 pieces horizontally, so you have 2 cutlets. Place each cutlet on a piece of plastic wrap, and season with salt and pepper on each side. Fold the plastic wrap over, and pound flat with a kitchen mallet, on both sides. Repeat with remaining chicken breasts.

2.     Arrange your fry station. In a large skillet, heat the oils at medium heat. Meanwhile, set up a pie pan with your flour (minus the 2 tablespoons), and another pie plate with your eggs. Beat the eggs thoroughly. When you see the oil start to twinkle, dredge each cutlet in flour, shaking off excess, and then dip in the beaten egg mixture, placing it in the skillet. Cook the cutlets in batches so the do not overlap. Cook quickly, until golden on one side, flip over and cook other side for one minute. Remove to a plate, and repeat with remaining cutlets.

3.     Lower the heat and add the butter, cut into 3-4 pieces, when just melted, add the 2 remaining tablespoons of flour and whisk to make a roux. Do NOT let the roux color, it should remain fairly blonde. This should take 3-4 minutes to get rid of the raw flour taste.

4.     Pour the wine in steadily, while whisking vigorously, until you see the mixture smooth out, raise the heat to medium low, allowing the alcohol to cook out and reduce, then add the chicken broth, again whisking steadily. Add the juice of the lemon, and the lemon slices and cook, whisking gently until the outer edges start to bubble.

5.     Lower heat and simmer another 3 minutes, check for salt and pepper, and reintroduce the cutlets into the skillet cooking just until heated through. Serve each cutlet with sauce and slice of lemon, and garnish with chopped parsley.

Orzo with Garlic and Oil

1 lb. box of orzo, cooked (follow directions;cut cooking time by 2 minutes, shock in ice cold water; set aside)

1/4 cup plus 2 Tablespoons of extra virgin olive oil

5 cloves of garlic sliced thin

2 anchovies

1 cup chicken broth

1/4 cup of fresh chopped mint

Parmesan curls for garnish (or coarsely grated)

1.     Cook orzo and set aside. In a large saucepan, heat the olive oil over medium heat and ad the sliced garlic and the a flat anchovies, stirring until the anchovies dissolve in the oil.

2.     Once the garlic starts to sizzle, lower they heat to low until the garlic barely starts to color. BE CAREFUL! If you let the garlic burn you have to throw everything away and start over.

3.     Add the chicken broth, bringing the heat back up to medium until it starts to bubble around the edges. Add the cooked orzo and stir once or twice to heat through and finish cooking. Stir in the mint, and serve. Garnish with Parmesan cheese.

Watercress, Boston Lettuce and Strawberry Salad

1 large bunch watercress (thick stems removed)

1head Boston Lettuce

1 small heart of Romaine lettuce

1 pint of strawberries, rinsed dried and sliced

1 cup of pitted Kalamata olives

1 cup coarsely crumbled Feta cheese

1/2 cup of honey roasted pecans

1/4 cup plus 2 Tablespoons extra virgin olive oil

2 tablespoons of white balsamic vinegar

salt and pepper

1.     Place the watercress, Boston lettuce, and Romain in a large bowl and gently toss. Add the strawberries and olives, toss once or twice.

2.     Whisk the olive oil, adding the vinegar slowly to form an emulsion. Place in serving bowl

3.     Garnish with Feta cheese, and pecans and serve.

White Sangria

One 1.5-liter bottle dry white wine

1 ½ cups French (or your favorite) brandy

1 cup superfine sugar

1 liter (or quart) bottle seltzer or sparkling mineral water

2 lemons

4 limes

4 juice oranges

Stir the wine, brandy and superfine sugar together in a punch bowl until the sugar is dissolved. Stir in the seltzer. Cut the citrus fruits in half, then in half again. Squeeze each piece into the punch bowl and drop in the squeezed pieces. Leave at room temperature for up to an hour or two. Just before you serve, add a tray or two of ice and serve with additional ice if you like.