What a week it has been. Let me recap it in two words: crazy obnoxious. Work sucks and I’m just really ready for the wedding to be here. It’s like I have senioritis and I don’t want to go to work or do any work half the time. I can’t even think straight with everything I have going on. Every weekend in March so far has been wedding stuff. I can’t imagine what it’s going to be like next month, but I’m ready for it. I have a mental checklist of things I still have yet to do. Thinking about it right now is giving me some major anxiety which maybe I should just go pop a Xanax and breathe and go to sleep. Sigh, bring it on, wedding. I just want you here so I can knock you out & lie on a beach :) Although, I’m really loving coming home every day and getting a bunch of RSVPs in the mail. I think that’s one of the best parts of a wedding. Seeing who’s coming to your big celebration! I will say though, I find it kind of annoying that people take forever to RSVP, haha, but that’s just me. I usually put RSVPs straight back in the mail after I receive the invite. I guess I just don’t understand the people that wait til the last minute to do so. I have a feeling I’ll have to hound people for RSVPs next month. Isn’t it a bit inconsiderate for those to not RSVP? I just don’t get it! Drives me bonkers.
Moving on, has anyone’s sleep schedule been really messed up since the time change? I swear every morning this week when my alarm would go off, my eyes can BARELY open. It’s as if I only got 2 hours of sleep. Don’t get me wrong, I’m LOVING EVERY second of this time change (still light out at 7pm? yes please!), but my sleep schedule needs to get back on track because I’m just such a zombie in the mornings, more than usual.
Oh, and let’s talk about breaking up with Google Reader. I’ll have a blog post tomorrow on it (and alternatives to use once it officially dies) if you care to read about it. There’s lots of pretty screenshots :)
Chicken piccata. We all have had some version of it, I’m sure. It’s a simple, lemony pasta dish with breaded chicken. I like it because of how fresh it tastes from the lemon. Some may not like it because of that, or the capers. To each their own, but if you’re looking for a quicky meal to whip up in less than 30 minutes, this is the perfect weeknight meal to add to the menu!
Yield: 3-4 servings | Prep Time: 15 minutes | Cook Time: 15 minutes | Source: Table for Two original
3/4 pound dried spaghetti pasta
3/4 cup Italian seasoned breadcrumbs
1/4 cup of 2% milk
4 chicken tenderloins, pounded out to thin, flat pieces
1/4 cup fresh lemon juice
1 cup chicken stock
1/4 cup capers, rinsed
4 tbsp. unsalted butter
Salt & pepper, to taste
- In a large stockpot, bring water to boil and cook spaghetti according to the instructions on the box.
- In two separate shallow containers, add the breadcrumbs to one container and whisk the eggs and milk together in the other.
- Take a piece of the flattened chicken tenderloin and dip both sides in the egg/milk mixture, then cover in breadcrumbs. Shake to remove the excess. Repeat until all the chicken pieces have been covered in breadcrumbs.
- In a large skillet, over medium high, melt 1 tbsp. of butter then place two covered chicken pieces into the skillet. Let it get nice and brown on one side before flipping, about 2 minutes. Repeat with the other two chicken pieces and 1 tbsp. of butter. Place cooked chicken on a plate and set aside.
- Turn heat down to medium, melt the remaining 2 tbsp of butter and add the chicken stock and lemon juice, scraping the bottom of the skillet to get all the browned bits off. Add in the capers and let simmer for 5 minutes. Add salt and pepper, to taste.
- Your pasta should be ready and drained at this time so add the pasta to the sauce and toss to coat evenly. Place pasta on a platter and place chicken on top. With whatever sauce you may have left over, pour on top of chicken and pasta.
- Serve hot.
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