I have been making this since I learned to cook, year and years ago. It is hard for me to find a chicken recipe that we will all enjoy, and Chicken Picatta is usually a great go to for me. It only takes about 30 minutes to make, and it is so good.

What you will need

4-6 Whole boneless, skinless chicken breasts {I usually use 4 and fillet them if they are really thick}
Flour
Salt & Pepper
1 Cup of chicken broth
1/2 Cup of dry white wine {use what you would drink...crappy wine makes crappy food}
Parsley
1 Whole lemon
1/4 Cup of capers
1 Cup of Mushrooms
2 Tbsp of Olive Oil
4 Tbsp of Butter {real butter}


What you do:

As I said, I tend to thin my chicken by filleting, you can pound your chicken breasts thinner as well. In a {I use cast iron} skillet, heat butter and olive oil together on medium-high heat. Dredge your chicken in flour and shake off extra. Carefully, place the chicken in the skillet and cook for about 3-4 minutes on each side until browned.

Remove the chicken from the skillet and add in your broth and white wine. Squeeze your lemon juice into the mixture. Bring it all to a boil. Add in capers and mushrooms. Scrape all the cooked pieces together. Cook for 10-15 minutes more then add your chicken back for another 5 minutes {be sure your chicken reached an internal temperature of 165* for safety}. Add salt and pepper to taste.

Garnish with fresh lemon slices and parsley and serve over angel hair pasta.

I love fish & chips, I have since I was a kid.  Most kids do, right?  But somehow, I only love them when we go out to eat.  Making them at home never quite works out.  I can bread and pan fry an amazing fillet, but deep fry and have it look like the ones in the restaurants?  No.  I just can't do it.

Until the other day...

I didn't take a photo of it, but I swear it looked JUST LIKE THIS

So every Monday and Friday are kids' choice around here.  Tonight Natalia wanted Sloppy Joes, and wouldn't you know it...I was out of ground beef.  So we agreed on Turkey Joes instead.  Ground turkey isn't my choice to substitute for beef, but when it is all you have...embrace it.

GIANT can of tomato sauce...it's how we roll

I have found that by making the item about the turkey, rather than seeing it as a sub, the food will taste better.  Like you set out to make it that way!

I am NOT a fan of cilantro, let me make that clear from the start.  I cannot stand it.

So when the hubby decided that was the main ingredient for the meal he got to pick for the week I was horrified.  He decided on Cilantro Lime Shrimp.

Now, while I don't care for cilantro, I love shrimp.  And cilantro can be done in small amounts for me so here is how the girls and I got through Cilantro Lime Shrimp night (barely).