Frugal In Florida

Whenever I know Princess is coming for dinner, I try to make something I know she loves ... that could be blackened chicken, cabbage salad, green beans and then, this dish. Now that she is a Mrs. and no longer my exclusive Princess, those days of making her favorite dish have not been as frequent ... but you better believe I make every effort to feed her when I see her! I normally have everything on hand to make this dish at a moment's notice which is why I opted to share this recipe, yet again, today ... and I'm also printing out for Princess so she can start making for her husband as well.  So yeah. Most of us have chicken and pasta and flour and butter and olive oil and lemon juice on hand. Capers, I do, most times as Hubby likes them in his salad.   WINE. Well, NOT always on hand. Ok. 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...

This is one of the favorites of the household, and for a while there, I made it ALL THE TIME. Then it sort of became "not so special" when I did make it, because we were getting used to having it ALL THE TIME. So it's been awhile. I've had it on the menu plan a few times but life interferes so I haven't made it ... But this week ... I figured I MUST make it this week ... Therefore, It's What's For Dinner! It's a fairly easy recipe to throw together, and there are few steps you can do in the morning before heading to slave away in the office for 9 hours ... 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 the granules and 1 cup hot water) 1/2 cup capers, rinsed and drained 1/2 cup parsley, chopped (ha...

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 us...