quick and easy meals for 1 or 2

Chicken Piccata or lemon chicken

This easier than it sounds

6-8 chicken tenders
1 cup flour
Good olive oil
6 pats butter or oleo
1 large lemon sliced up
1/2 cup dry white wine
Chopped fresh parsley leaves, (or dried) for serving
2 med sized sweet potatoes
Directions
Pre heat oven to 400 degrees. Spray a baking pan large enough to hold the tenders with Pam.
Place unpeeled whole potatoes in microwave-safe bowl; Microwave potatoes on High 5 minutes. Re-arrange potatoes and cook 5 minutes longer or until tender. Cool potatoes 5 minutes. Cut each potato lengthwise in half and scoop potato from skin into same bowl; discard skin. With potato masher, coarsely mash potatoes with 2 pats of butter, a dash of salt, and dash black pepper. (to taste)
While the potatoes are getting zapped, heat 1 tablespoon of olive oil in the right size frying pan for the tenders, medium heat. Dip each chicken tender in the flour, shake off the excess. Add the chicken breasts and cook for 2-3 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
For the sauce, wipe out the frying pan with a dry paper towel. Over medium heat, melt 2 pats of the butter and then add the lemon slices, wine, a dash salt, and dash of pepper. Boil over med high heat until reduced in half, about 2-3 minutes. Take it off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Serve the tenders on plates. Spoon on the sauce and serve with a couple of what’s left of the slices of lemon and a sprinkling of fresh parsley. Put a serving of the potatoes on the plates.

SERVE IT UP!! YOU’RE GOOD!! With your favorite salad, some crusty Italian bread and the rest of the white wine!!

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