Ingredients

2 skinless and boneless chicken breasts, butter ied and then cut in 3 pieces

1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper All-purpose our, for dredging
6 tbl. unsalted butter
5 tbl. extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 brined capers, rinsed
1/3 cup fresh parsley, chopped

Jen Says

This is my KIDS FAVORITE DINNER! It’s so quick and easy, perfect for weeknights. It also makes for perfect for lunches the next day.

Leftover Love

Chicken Piccata

30

minutes

4

servings

• Season chicken with salt and pepper. Dredge chicken in our 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 half of your chicken pieces and cook for 3 minutes. When chicken is browned, ip 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 remaining 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 avor. 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. Pour sauce over chicken and garnish with parsley.

• Serve with pasta and steamed broccoli.

Kids Burger Bar

1.5 lb ground beef 1 tsp salt 1/2 black pepper 12 Slider rolls Guacamole Salsa Caramelized onions Buffalo sauce Ranch dressing Bacon Tomato Lettuce Pickles Pineapple BBQ sauce Mexican shredded cheese Fresh mozzarella Sharp cheddar American cheese Bleu cheese crumbles...

Chicken Piccata

2 skinless and boneless chicken breasts, butter ied and then cut in 3 pieces 1/2 tsp. sea salt 1/2 tsp. freshly ground black pepper All-purpose our, for dredging 6 tbl. unsalted butter 5 tbl. extra-virgin olive oil 1/3 cup fresh lemon juice 1/2 cup chicken stock 1/4...

Slammers Muffins

2 cups all-purpose flour 1/2 cup oatmeal 3 tsp baking powder 1 tsp baking soda 1 tsp ground cinnamon 1/4 tsp ground ginger 1/4 tsp ground nutmeg 1/2 tsp salt 1/2 cup maple syrup 2 pouches Slammers (we used Watermelon Kiwi Blast but Awesome flavor works great too!) 2...

Italian Beef Style Soup

1 tbsp olive oil 1 large onion, nely diced 4 garlic cloves 1 cup carrots, thinly sliced (approx. 2) 1 cup celery, thinly sliced (approx. 2) 1 cup zuchinni, thinly sliced 1 lb groud beef 1 1/2 tsp Italian herb seasoning 1 can or 28oz diced tomatoes 1 cup fresh spinach,...

Banana Berry Power Smoothie

2 small bananas 1 cup of berries of choice (I use frozen berry mix) 1/4 cup oats 1 tbl. hemp seeds or ax seeds 1 tbl. coconut oil 2 cups coconut water Hemp seeds are a great source of lean protein and essential fatty acids. They are also a great source of nutrients...

Banana Chocolate Chip Muffins

4 medium, ripe bananas 1 egg 1/2 cup coconut oil, melted 1/2 cup honey 1 1/2 cup whole wheat our 1 tsp. baking soda 1 tsp. ground cinnamon 1/2 tsp. salt 1/2 cup mini chocolate chips These banana chocolate chip muf ns are moist, flavorful and not too sweet. I usually...

Creamy Butternut Squash Mac & Cheese

3 cups butternut squash, peeled, seeded and chopped 1 cup low sodium chicken broth 1 3/4 cups milk 2 garlic cloves 2 tbsp. plain Greek yogurt 1 1/4 cup cheddar cheese, grated 1 cup pecorino Romano cheese, grated 1/4 cup Parmesan cheese, grated and divided 1 pound...