My goodness, I really need to hire a coordinator. My schedule is getting beyond insane. Oh well…..what doesn’t kill you only makes you stronger, right?
I have been working a lot of nights and every weekend so I haven’t been spending as much time in the kitchen as I would like. I am hoping that will change by the end of this month, wish me luck.
The meals I have been preparing lately are ones that can be done quickly, with a minimum of fuss. A few days back I picked up a package of thinly sliced chicken breasts and turned them into a really delicious chicken piccata. Chicken cutlets cook so quickly they are the perfect weeknight dinner choice.
I started by dredging the chicken in seasoned flour and browning it in a pan.
I removed the chicken from the pan and added a bit more flour to make a roux and let it cook for a minute. I whisked in a bit of white wine, a carton of chicken stock, and added a few sliced lemons to the pan.
I let that cook on low for about 15 minutes before adding in lemon juice, a handful of capers, and minced parsley. While the sauce cooked, I boiled up a half of a box of pasta and roasted a bunch of asparagus. I added the chicken back into the sauce to heat it up, and then topped the pasta with the chicken and sauce.
The chicken was so tender and the sauce had a nice acidic bite from the lemon and capers. I doubled the sauce so that we had enough to coat the pasta. Not too shabby for a weeknight dinner, if I do say so myself!