A Priceless Moment

Last nights meal is something I can only describe as a priceless moment because we are talking about my favorite meal, Chicken Piccata. Although it is a pretty simple concept, there is a lot of gluten involved in the recipe I used to make. To say I was nervous to ruin my #1 meal in life was an understatement but I went for it. The moment I got to not only eat it but actually enjoy it knowing no pain or ill feeling was coming after was the moment I realized, we really do have this. Keith even said he enjoyed this recipe even more then the previous.

Start off with 4 chicken breast. Keith trimmed all the fat off as that is his thing, while I got the Ronzoni Gluten Free Penne going. I then pounded the trimmed breasts into cutlets. For breading I used my favorite Gluten Free Bisquick and followed the ingredients for their chicken tenders (bisquick, garlic salt, parmesan and paprika). After mixing up two eggs I began the wash and breading process while having 1 tablespoon of butter and 2 tablespoons of olive oil going in a large skillet. Once ready, I added the chicken breasts, flipping after a few minutes or when I felt they were the right golden color. When both sides were done I removed them from the skillet and added 1 tablespoon of butter, 1 tablespoon of olive oil, 2 tablespoons of capers (apply pressure with the flat part of a knife like garlic first) , 3/4 cup chicken stock and fresh lemon juice from 2 lemons. Give that a minute or two to get the flavors going and add the chicken flipping each side in the sauce to get that flavor into the breading and use that time to drain your pasta. Once my pasta was drained I added a little margarine however olive oil would have worked the same. And that's it, all that's left is to plate it and enjoy!