Chicken Piccata

I am a mom of a Preschooler so my weeknight meals HAVE to be quick. 30 minute healthy tasty meals are my thing. This chicken dish is one of my go to dishes. For a while I was making this twice a week! Now with many more recipes under my belt, I can spread out the love much more. But this recipes stands tall still to this day. My son calls it Lemon chicken. It's DELISH! One of my absolute favorite chicken recipes. I share my chicken breast with my son, so this really serves 3 of us. 

Makes 2 servings

Ingredients;

• 2 chicken breast cutlets (pounded flat about 1/4 inch thick)
• Salt and pepper to taste
• 1/2 cup flour
• Non stick spray
• 2-4 tbs Ghee
• 1/4 cup dry white wine
• 1 tsp chopped garlic
• 1/2 cup chicken broth
• 4 tbs fresh lemon juice
• 1 tbs capers
• 2 tbs grass-fed butter
• 4 thin Lemon slices

Directions;

• Pound chicken breast to 1/2 inch thick inside a plastic bag.

• Season cutlets with salt and pepper.
• Dust cutlets with flour on all sides.

• Spray sauté pan with non stick spray and add 1 tbs of ghee and melt over medium-high heat.
• Sauté cutlets 2-3 minutes on each side until golden brown.

• Remove cutlets from pan and keep warm in oven.
• Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is almost evaporated, about 2 minutes.
• Add broth, lemon juice and capers to pan.
• Return cutlets to pan and continue to cook about 1-2 mins each side. 
• Transfer cutlets to warm plate.
• To finish the sauce, add butter and  sliced lemons to pan. Once butter melts, pour sauce over cutlets.

Serve immediately.

This is SO easy and quick. I always make extra sauce and dip each bit into extra sauce. MMMM my mouth is watering. Goes perfect with a large side of roasted or steamed broccoli.  

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Cauliflower Puree with Pork Chops

Cauliflower maybe on of the most boring veg EVER!

But not how I make it!

 For me, eating raw of steamed cauliflower just is blah. Boring, and not tasty enough to make....Ever. Food needs to be tasty in my opinion. Now Roasting it or making Puree is a different story! DELICIOUS! This may make your kitchen smell like someone ate too many beans during steaming, but once you make the puree and serve it it's fantastic!

This is a quick 20 minute meal. A go to weeknight meal at my house. You can use the pork chop recipe with chicken as well. So versatile. Try it both ways!

Serves 3

Cauliflower Puree

Ingredients;

 1 head of fresh cauliflower

 1 Tbs of grass-fed Butter
 1 Tbs Milk
 Dash Pink Himalayan Salt
 Dash Cracked Pepper

Directions;

• Cut florets from thick stems and wash thoroughly
• Steam until very tender
• Place steamed veg in Blender

• Add Butter, Milk, Salt and Pepper
• Puree until smooth
• Serve hot

Pork Chops
Ingredients;

• 4-small 4oz thin pork chops
• 1.5 tbs Dijon Mustard
• 4 oz Panko
• Pink Himalayan Salt
• Cracked Pepper
• 2 Tbs Ghee

Directions;

• Coat both sides of chops with Dijon mustard
• Season with Salt and Pepper

• Cover both sides of each chop with Panko (Japanese breadcrumbs)

• Heat nonstick fry pan on medium high while you season chops. Add Ghee to pan. Once pan is VERY Hot,  fry the chops until golden brown on each side. (About 4 mins each side pending on thickness of chops) Make sure to cook the pork all the way through. It should only slightly pink if at all. 
• If the chops are thick, brown each side then place pan with chops in oven on 400 degrees and cook for another 3-4 minutes. Make sure you are using a pan that is safe to place in oven. Otherwise put chops on a baking sheet.
• Serve warm

Simple, FAST and easy!
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