WHAT'S FOR DINNER?

CHICKEN PICCATA WITH PASTA AND

ARUGULA TOMATO AND ONION SALAD!

(photo taken from Itouch quality not that great)

CHICKEN PICCATA PASTA

Ingredients

• 2 skinless and boneless chicken breasts, butterflied and then cut in half
• Sea salt and freshly ground black pepper
• All-purpose flour, for dredging
• 6 tablespoons unsalted butter
• 5 tablespoons extra-virgin olive oil
• 1/3 cup fresh lemon juice
• 1/2 cup chicken stock
• 1/4 cup brined capers, rinsed
• one box of spaghetti noodles

Directions

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes.

When chicken is browned, flip and cook other side for 3 minutes.

Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil.

When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner.

Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor.

Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes.

 Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously.

On the plate add your boiled soft spaghetti noodles and add your chicken ontop, than pour your sauce right over every thing.

ARUGULA TOMATO AND ONION SALAD

INGREDIENTS:

4 cups young arugula leaves, rinsed and dried
1 cup cherry tomatoes, halved
2 tablespoons olive oil
Salt to taste
Freshly ground black pepper to taste
Lemon Juice

PREPARATION:

In a large plastic bowl with a lid, combine arugula, cherry tomatoes, and your chopped up onion

Than create your lemon vinagrette.

Season with salt and pepper to taste.

Add vinagrette to the arugula.

 Cover, and shake to mix.