It’s been a nutty week and it’s only Wednesday! Not surprisingly, the ol’ man gave me the “sniffles”. The kids have mid-terms this week, so everyone is grumpy. It doesn’t help all of our brains are on the frosty side since the temperatures can seem to even get to zero. I’m pretty sure I would’ve been dead without coffee. But hey, on the bright side, the sun was out today!
This past weekend, along with the previously posted, seriously delicious applesauce, I also made Chicken Piccata. I’ve never made it before, but I have had it in a restaurant. It was pretty close. Enjoy!
- 6 boneless, skinless chicken breast halves, pounded down to about 1/2 inch thickness (I placed the chicken between 2 sheets of plastic wrap and used the side of a mallet, pretended the chicken was the face of my ex.) It makes the chicken thin but mother big.
- 1/3 C All purpose flour
- 1/2 tsp White pepper
- Dash of salt
- 2tsp Olive Oil
- 1/2 C Chicken broth
- 1 med Onion, sliced, separated into rings
- 1Tbs Dried parsley flakes
- 1/4C Capers
- 1/4C Fresh lemon juice
- Lemon slices, if you want to make it fancy
1. In a small bag, combine flour, pepper and salt; mix it up. Place one chicken breast into the flour bag, shake until completely coated. Repeat x5.
2. Heat 1 teaspoon of the olive oil in a large skillet. Cook 1/2 of the chicken breast halves (you know, 3 chickens) until brown on both sides and no longer pink in the center. Remove from skillet; cover to keep warm. Repeat with the rest of the chicken.
3. When chicken is finished cooking, and is chilling off the side keeping warm, add broth to the skillet. Bring to a boil, add onions. Cook about 8 minutes until liquid evaporates, stirring occasionally. Add parsley, capers, lemon juice and chicken. Cook until thoroughly heated. Garnish with lemon slices, ya know, if you want to be fancy. We aren’t fancy.
Ok..it tasted much better than it looks in this picture! I will work on my photographing skills.
A Little of This and That 