juice of 2 lemons
4 boneless chicken cutlets (1 lb)
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/3 cup all purpose flour
large zip-top bag
2 tablespoons canola oil
3 tablespoons unsalted butter, divided
1/2 cup chicken broth (or stock)
2 tablespoons capers
•Squeeze lemons for juice (1/3 cup).
1.Season chicken with salt and pepper. Add flour to bag; add 2 cutlets and coat evenly; shake off any excess flour. Repeat (wash hands).
2.Preheat large sauté pan on medium-high 2-3 minutes. Place oil and 1 tablespoon butter in pan to melt, then add chicken; cook 2-3 minutes on each side or until well browned.
3.Reduce heat to medium-low; add broth, lemon juice, and capers. Simmer 3-4 minutes or until sauce thickens and chicken is 165°F. Remove chicken; whisk in remaining 2 tablespoons butter. Serve sauce over chicken.
4 Bakery gourmet large cinnamon buns
3 large peaches, peeled and chopped
2 tablespoons cinnamon sugar
2 tablespoons raspberry syrup (or spread)
1 cup fresh raspberries
1 cup aerosol whipped cream, divided
Split each bun horizontally; place bottom halves on serving plates.
Peel peaches, if desired; cut into small bite-size pieces (about 3 cups).
Combine cinnamon sugar, syrup, and peaches, stirring gently. Let stand 10-12 minutes or until juices are released from fruit.
Stir raspberries gently into peach mixture; divide mixture evenly over bottom halves of buns. Top with whipped cream and top halves of buns; serve.
First Coast Living