Glen Whitestone
New member
Looking to spice it up? Check out some cook books. I am tired of dull ass dishes. I have a good thing here, Get some chicken breast, I prefer store cut because they do not have the tendon running through the piece. Get two lemmons, a can chicken broth, and white wine if you have some. Pound the chicken in wax paper, dredge in flour and black pepper and prepare a pre-heatead pan with two tablespoons hot butter( I like the no trans fat) and a squeeze of lemmon juice. Fry the chicken at mid heat until both sides brown. Then dump in a table spoon of lemon juice, a 1/4 cup brorh, dash white wine(drink the rest) and a table spoon lemmon juice. Reduce to low heat, dash the chic with salt and slice the lemmon remaining and place pristine pieces on top on the chic. Let cook for 10 min. Then after flipping the chic part through remove the breast and add a 1/4 TEASPoon of flour to the sauce, turn up the heat and mix. finally add a 1/2 teaspoon of capers and cook for a minute. Then add all the ingredients together.
