Nothing Like your favorite dinner.

Even if you have to cook it yourself..on your birthday. And in my defense, you can't get Lemon Chicken Piccata in Kansas..well maybe you can, but I have not found it, and we are too broke to eat out, and my version is to die for and not that hard to make. So I cooked it. YUM! Here's my recipe, even though I am sure its been posted before:
Lemon Chicken piccata:
4 skinless boneless chicken breasts cut in half and then again if still too thick
salt and pepper
flour for dredging
8 tablespoons butter
8 tablespoons olive oil
1/3 cup lemon juice
1 cup chicken stock
3-4 oz capers drained
1/3 cup fresh parsley chopped (if using dried, add to stock to re-hydrate)
Season chicken with salt and pepper, dredge in flour.
Melt 2 tablespoons butter and 3 tablespoons olive oil in skillet over medium heat. Add chicken when it sizzles. Add no more than 2-3 pieces of chicken at a time and cook for about 1 1/2 minutes on each side, then move to a plate. Add more olive oil and butter together as needed to cook all the chicken reserving at least 2 tablespoons butter. Do not let the oil get too hot or the butter will brown too much.
When all the chciken is cooked add the lemon juice, chicken stock, capers and parsley. Bring to a boil, add remaining butter. Place chicken in sauce and cook for 3-5 minutes more. Place chicken on platter on top of hot cooked linguine. Pour sauce over. Serve to family..eat too much, feel bloated..lay around house..smile. :)