Good eatin'

I tried out a new recipe for chicken tonight. Turns out it's a lot like the Chicken Piccata recipe that I've used several times before. This one comes from A Taste of Charlevoix, a cookbook sent to me by my friend and fellow paralegal, Vicki Voisin, from Charlevoix, Michigan.

As usual for me, I tweaked the recipe a bit, this time mostly because I was cooking for 2, not 8. The recipe, as modified, goes like this:

2 boneless, skinless chicken breasts, pounded
Salt & pepper to taste
Flour
1 beaten egg
2 T. coconut oil (canola would work fine)
1 lemon
1 T. butter

Heat oil in a large skillet. Sprinkle the chicken with salt and pepper; dredge in flour and then dip in beaten egg. Add the chicken to skillet and fry until brown and tender. Remove chicken from skillet and keep warm. Reduce heat to low and add butter. While the butter melts, slice off 4 very thin slices from the lemon, and then squeeze juice from the remaining part of the lemon into the skillet. Stir butter and lemon juice a little, being sure to pick up all the brown bits left in the skillet. Add the lemon slices and let the sauce heat a few minutes. Place two lemon slices on each chicken breast and drizzle the sauce over it all. Sprinkle with fresh parsley.

The original recipe called for 8 chicken cutlets. Next time, I will cut the chicken breasts in half so they will cook faster, but they were delicious as they were. The fresh parsley came right out of my new raised garden (YES!), as did the sweet banana pepper Lonnie had with his supper. I also served fresh corn on the cob and seasoned English peas.

Sorry I don't have a picture to show you. I didn't think about it until we were already in the middle of supper.