Do you ever just feel blank? Like a chalkboard someone erased and there’s nothing left but chalk dust. Gosh that’s me these last few days. Just blank.
Work has been exceptionally busy these last few days. Not that I’m complaining. I kind of like it. I feel like I’ve finally found my own niche there and it’s cool. But by the time I make it home, I’m exhausted. And then I have to cook a full meal and clean the kitchen and by the time all THAT is done, it’s nearly 8 and time for the kiddo to get into his bath and THEN the bedtime routine starts…and THEN I get to sit in front of the computer and stare at a blinking cursor.
And I’ve been having stomach issues. It does not like what I feed it lately. Which makes for a very uncomfortable day that’s for sure. I probably should have skipped the pizza for lunch yesterday… However, I made a nice healthy dinner. Well, okay, someone. I made lemon chicken.
Since I don’t have much else to blog about, here’s the recipe. Enjoy!
Pound 4 chicken breasts with meat mallet to a uniform 1/2 inch thickness. Dredge lightly in about 3 TB flour, reserving excess. In large sauté pan over medium high heat, melt 2 TB butter and 2 TB olive oil until it is sizzling hot. Add the chicken. Cook 4 to 5 minutes, turning once, until juices run clear. Remove chicken to platter. Stir the reserved flour into the oil remaining in the pan, brown slightly and stir to pick up what is left in the pan. Pour in 1 3/4 cups chicken broth and 1/4 cup lemon juice. Boil until it thickens slightly. Return the chicken to the pan to heat through. Serve over cooked rice. 4 servings.