Despite the fact that the last 5 posts have been about my BFF Hallie’s gorgeous wedding to her next door neighbor, this is still a healthy recipe (and Anna) blog, and I don’t have any weddings to go to this week. 🙁

So with that being said. Here is a great recipe for you and your family to make this week.


I made this meal as part of a cooking lesson I taught last week! It turned out fantastic. The boys did an excellent job.


Chicken Piccata

  • 1 lb. boneless, skinless chicken breast, pounded thin or cut horizontally to make 1/2 thick breast
  • 4 T. flour (whole wheat or regular)
  • 1 t. fresh pepper
  • 1 t. poultry seasoning
  • 1/4 cup capers in brine
  • 1 cup. chicken broth
  • 1 lemon
  • 2 T. butter

  1. Season chicken with salt and pepper.
  2. Dredge chicken in flour, poultry seasoning and pepper.
  3. In a large skillet over medium high heat, melt 2 tablespoons of butter.
  4. When butter starts to sizzle, add chicken and cook for 3 minutes.
  5. When chicken is browned, flip and cook other side for 3 minutes.
  6. Transfer to a plate.
  7. Into the pan add the lemon juice, stock and capers.
  8. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor.
  9. Return all the chicken to the pan and simmer for 5 minutes.
  10. Pour sauce over chicken and garnish with parsley.
  11. Serve over pasta with a glass of Pinot Grigio