Tasty Tuesday Birthday Party!

Since today is Budley's 56th birthday and he and Mikey love Chicken Piccata more than just about anything I cook, (and I'll probably be fixing it for dinner tonight) I'm posting the recipe again, but this time, with a picture of my sweetie instead of some other hunk.

This is my favorite picture of him, and I've carried it in my wallet ever since it was taken. It's a bit battered after 30+ years, and the scanner didn't quite eliminate the unsightly wear around the edges, but you get the idea.

Happy Birthday, Sweetie! You're still the one.

Chicken Piccata

1/2 cup flour
1/2 tsp black pepper
1/2 tsp paprika
2 boneless, skinless chicken breasts, butterflied, pounded until thin and cut into bite-sized pieces
2-3 Tbsp Olive oil
1/4 cup butter, divided
1 clove garlic, minced
1 cup white wine
1/2 cup chicken broth
juice of one lemon, strained
2 Tbsp capers
2 tsp parsley flakes

Noodles or pasta of choice, cooked as directed

Prepare chicken as above. Mix flour, pepper, and paprika in a bowl with a tight-fitting lid. Add chicken pieces and shake until coated. Heat oil in skillet over medium high heat, add garlic and saute until lightly browned. Remove garlic, add 2 Tbsp butter and then add chicken and cook until browned on all sides.

Remove chicken and add the wine to the skillet. Cook about 5 minutes until reduced by half, then add remaining ingredients, including 2 Tbsp butter. Return chicken to skillet and cook over medium heat until the sauce thickens.

Add cooked pasta (I use angel hair pasta) or noodles to the skillet just before serving and toss to coat. Makes 2-3 servings.