Chicken Piccata

I returned from my Xmas trip back home with a large sack full of lemons from my grandfather's tree. This isn't the first time I've been in such a lemon predicament, but I was again left with trying to figure out what to do with all the lemons.

One lemon-y dish that occurred to me and which I hadn't previously tried to cook myself was chicken piccata. As it turned out, I was able to get the 1/3 cup of lemon juice needed out of just two lemons, so this didn't turn out to be a particularly lucrative means to use up a lot of lemons. 

A quick trip to the store got me the capers I needed, as well as thin spaghetti which I wanted to serve it over. I had everything else (including chicken stock, frozen from prior December cooking endeavor). Thanks to Giada de Laurentiis for this C piccata recipe.

And can I make a comment on what a difference a good kitchen knife set makes?! I had to butterfly the BSCBs, and my new knife set made that act so effortless -- the knife cut through those BSCBs like buttah.

And speaking of buttah, this recipe calls for a lot of it. 6 TBSP in total. Along w/ the 5 TBSP of olive oil needed, this to a very booter n' aisle -heavy dish. Thanks, Italy.

I got my flour dredge plate ready, and heated up the B&O.

The breasts-es got nice and browned up in that B&O...

Once the chicken was going things went pretty smoothly -- I juiced the lemons, chopped the parsley, and rinsed the capers in prep for part 2 (where the sauce was made).

Capers, lemon J, and chicken S were added to pan, and brought to boil. Chicken was added back in for a 5 min simmer. After a few minutes of cool down while pasta finished up, the end result was... 

Grub as feeze. I doubled up on the chicken portioning cuz I was hungray. Two separate leftover plates await me.  I will make this again.