Lemon Heaven

Tonight, dinner was ideal for all the lemon lovers in the house. That would be me. Luckily, J really loved dinner despite not being a fan of anything sour. Pie was grumpy because we are actually expecting him to do his school work or not play video games, so nothing would have tasted good to him...not that he would admit, anyway! But he ate every scrap of his dinner nonetheless. I made chicken picatta and served it with Trader Joe's lemon pepper pappardelle tossed with butter and an iceberg salad dressed with maple balsamic vinaigrette from J's plant.

Chicken Picatta

Flour

Salt & pepper

1 lb. chicken scallopine

3 tbsp. butter

Juice of 2 lemons

A little over 1/3 c. dry white wine

1 heaping tbsp. capers

Mix flour with salt & pepper to taste. Dredge the chicken in the flour mix. Melt 1 tbsp. butter in a skillet set on medium-high. Brown half the chicken on both sides. Keep warm on a plate in a low oven. Add another tbsp. butter to skillet and brown the rest of the chicken. Mix half the lemon juice, half the wine and half the capers. Add to chicken in skillet. Cook about 1 minute, turning chicken once during that time. Set chicken aside & keep warm. Return first batch of chicken to skillet. Mix remaining lemon juice, wine and capers. Add to skillet and cook 1 minute, turning chicken once. Add this chicken to the other batch and keep warm. Add 1 tbsp. butter to sauce in skillet and swirl to melt completely. Serve chicken with this sauce. Serves 2-3.