Since I was tired of our usual Classic Chicken, I pushed for a different way to make chicken this week. We came up with chicken piccata which is basically chicken breast pounded out, seasoned with salt and pepper, and dusted with flour. John sauteed the chicken in olive oil spray and a teaspoon of olive oil. The sauce is made out the chicken drippings, chicken stock, white wine, lemon juice and zest, shallots, mushrooms, capers, garlic, and a teaspoon of butter swirled in.
When the chicken was about ready I mashed the boiled potatoes with faux butter, a teaspoon of real butter, and some milk. I sliced the asparagus and cooked the pieces in a little water.
The lemony caper sauce was great on the chicken but it also tasted wonderful on the potatoes and asparagus. Maybe this is my new classic chicken dinner!