Sunday, September 11, 2011

Lemon caper chicken

4-6 chicken cutlets
1/4 tea. sea salt
1/4 tea. pepper
4 Tbs. lemon juice
2 tsp. olive oil

1 cup mushrooms sliced (I use baby bellas)
2 Tbs parsley chopped
2 tea. whole capers

Salt and pepper the chicken and drizzle with 2 tbs lemon juice
heat oil in pan over medium heat. add chicken and mushrooms and cook chicken 3 min per side or until golden brown and mushrooms are soft. add remaining lemon juice parsley and capers and cook for 2 more minutes. {make sure the chickens temperature reaches 165 degrees.}

We eat it over whole wheat angel hair pasta with zucchini and squash that I Sauté in olive oil and salt and pepper.

This stuff is good! 

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