As it turned out the weather was not as hot as expected so we went ahead and made chicken piccata. John pounded the chicken breast and dredged it in seasoned Wondra flour. He pan fried the two pieces in a bit of olive oil. He removed the chicken from the pan and made the sauce from the pan fond, white wine, lemon juice, butter, and capers. After letting the sauce cook for a couple of minutes he put the chicken back in the sauce to warm it through.

We made the rice in the morning so it only needed to be heated up in the microwave. I used a half cup of riced vegetables and a quarter of a cup rice on my plate. I simply steamed the broccoli while the sauce was being made.

The chicken piccata turned out probably the best we have ever made it. The tart, salty sauce went great with the chicken, rice, and broccoli. We were really happy with the results.