It Was A Beautiful Spring Day Today!

So today, Jim hired a guy to pressure wash our pool deck and the pavers on our patio…I was admiring the patio and planning to head to the Summit to shop for the wedding next week in Charelston and then, it hit me…the sun is shining so bright, the shop is closed thanks to Spring Break and you, my friend have a date with the pool guy!

 ( that would be my sweet husband!)  

So much to do, though. 

 Easter weekend is almost here and all of my kids will be in town. 

So much to do. And so little time! Oh well, just had to sit still and enjoy an hour with Jim and the beautiful sunshine until time to get back to reality!

Hence the reason for a very quick chicken dinner! I had been thinking about that wonderful Chicken Picatta that we had enjoyed last week at Bottega Cafe so this is what I came up with. 

Try this when you don't know what else to do with your chicken…I promise, you will love it!

Light and yet so flavorful!

The chicken along with the asparagus makes for a meal in itself when served over Toasted Almond Couscous. But the thing I think that makes it extra good is the Lemon Fused Olive Oil from our believed OLIO right around the corner from my shop! 

Please try it! It has revolutionized some of my cooking experiences!

 Carolyn's Chicken Picatta

5-6 boneless, skinless chicken breasts

2 T Lemon fused olive oil ( or evoo if that's all you have) 

1/2 Cup flour

kosher salt and pepper to taste

1 T more olive oil

1-2 teaspoons minced garlic

1 Cup chicken broth

1/2-3/4 Cup white wine or vermouth

1-2 Tablespoons capers, drained and rinsed

1/2 lb. aspragus spears, blanched and cut in pieces

Dip chicken pieces lightly in the seasoned flour. Heat olive oil in a skillet and brown chicken on both sides. Place in a baking dish. Add the rest of the olive oil and garlic and sauté for a few minutes. Add chicken broth and wine or vermouth. Cook for 2 minutes to reduce liquid a little. Add the capers and asparagus and pour all on top of the chicken. Bake for about 20-25 minutes on 350 degrees until done. Serve over toasted almond couscous if desired.

*if you don't have the lemon olive oil use regular olive oil and add a tablespoon or two of fresh lemon juice to add the extra flavor.

Hope you enjoy!