Frugal In Florida

I love capers, which means I love chicken piccata. AND so does Hubby and Princess. As Princess was home Saturday night, and I had just picked up some chicken ($1.49/lb for b/s breast), I had everything I needed for piccata. Except. WINE. Well, that's not true. But I didn't want to use the $40 bottle that my boss had given me recently. That's for sippin baby, not cooking. And yes, I know, you shouldn't cook with wine you wouldn't drink, but there are some $5 bottles I'd drink! Anyways ... off to Pinterest to find myself a new recipe to try! And of course, I found one ... and it's a keeper. So much so that Hubby asked me to use THIS recipe from now on. Huh. 4 chicken breast, sliced in half (so you have 8 pieces now) salt and pepper flour for dredging 12 tbs of butter (slice each tbs off a stick and set on plate) 10 tbs olive oil (just have tbs and oil handy) 2/3 cups lemon juice (yup, I squeezed the lemons, 2 1/2) 1 cup chicken stock (I used t...

Princess will always make it a point to be home IF I say we are having this for dinner, and the leftovers had better be in the fridge the next day with HER name written on the container... Chicken Piccata ... She's been asking for it for what seems like forever (yet again) and I will try again to show her how to make it (so she can do it next time!). We serve this with buttered egg noodles and crescent rolls. 2 lbs boneless skinless chicken breast, trimmed and sliced in half (horizontally) 1/2 cup flour, seasoned with salt and pepper (and whatever other seasoning you might wish!) Olive oil and butter for pan frying 1 cup white wine 1 cup chicken broth (a little more than one cup) 1/2 cup lemon juice (honestly, I use the stuff in a bottle, shoot me) 1/4 cup capers, rinsed and drained fresh or dried parsley for garnishing TIP: I add the 3 liquids to a large mixing cup/bowl for ease. Dip chicken in flour and coat both sides. Have oil and butter melting in pan on medium h...

We are so over turkey, well, at least I am! So something different was made for dinner (and I stuffed one turkey breast that was dissected into the freezer!) Chicken Piccata ... this has to be the favorite thing I make for Princess. She's been asking for it for what seems forever and she sat at the counter and waited patiently, hopefully picking up the way to make it along the way.... we serve this with buttered egg noodles and crescent rolls. 2 lbs boneless skinless chicken breast, trimmed and sliced in half (horizontally) 1/2 cup flour, seasoned with salt and pepper (and whatever other seasoning you might wish!) Olive oil and butter for pan frying 1 cup white wine 1 cup chicken broth (a little more than one cup) 1/2 cup lemon juice (honestly, I use the stuff in a bottle, shoot me) 1/4 cup capers, rinsed and drained fresh or dried parsley for garnishing TIP: I add the 3 liquids to a large mixing cup/bowl for ease. Dip chicken in flour and coat both sides. Have oil a...