EL Part Two

Its Wednesday and we're half way through our eating lean week. We woke up to some sinister weather again this morning. Dave headed to the gym before work and I went out for my first run in over 2 months! I was really excited but apprehensive as well. I knew I shouldn't be out there but I just had to try. It went pretty well but irritated my foot. It was just so nice to be out on the trail with the dogs! I quickly showered and hopped on my bike and headed down for my first PT appointment. It started to snow on my ride down the hill!! When is winter going to end. It didn't go as well as planned. I was told that there is a lot of work to be done to make my foot get back to normal. So instead of some positive news I was hit with the long road to recovery. Oh well. It was really nice to come home and cook dinner with Dave tonight. Its been quite a few nights since we ate before 9pm! We had a tasty dinner thanks to Giada De Laurentis and Everyday Italian.

Chicken Piccata
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter (I used salted and 2 T)
5 tablespoons extra-virgin olive oil (I used less)
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed (didn't rinse)
1/3 cup fresh parsley, chopped

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. Pour sauce over chicken and garnish with parsley.

We served the chicken over spaghetti. For eating lean this was pretty rich!