Mom got the official word today that she can finally leave the hospital’s rehab facility on Thursday and she is very excited, ticking off the hours with glee. She’s making good progress day by day, really giving meaning to the phrase “baby steps.” That’s really what it’s all about. I get my impatience from her, and she was hoping to be running marathons by now; even though she never did before. ;) She’s nearly able to get herself out of bed on her own, and I got to see her tool around with her walker for bit today as she trotted off for her therapy session. Double knee replacement surgery is no picnic, but she’s doing wonderfully (thanks for all the e-mails, much appreciated!).
The Husband worked late tonight, and after I picked Nicholas up from school this afternoon, we ran a few last-minute Halloween errands. Once we got home, I couldn’t decide what to do for dinner. I had the ingredients to make plenty of things, but it was getting late, I was tired, Nicholas was cranky and I was sorely tempted to pick up the phone and call in an order from the “chicken and rice man.” But I sucked it up and went ahead with my plans to make Quick Chicken Piccata over buttered noodles. A new recipe for me, this one comes from a recent issue of Southern Living magazine. It was done in the same amount of time it would have taken for Chinese food to get here, and didn’t cost me a penny, using ingredients I already had on hand (and I bet you do too!). With the addition of fresh parsley, it’s a perfect contribution to Kalyn’s Weekend Herb Blogging. Simple clean flavors and a quick-to-table recipe make this one ideal for weeknight dinners.
Alright folks, all for tonight. Off to finish up a few writing assignments and tune in to The Bachelor in Rome. Until tomorrow…
A year ago today … a delicious breakfast and the three-year-old set gets jiggy wit’ it.
P.S. I neglected to set a deadline for visitors to vote for the best costume’d pup in yesterdays’ Weekend Dog Blogging (ooops!). You have until 8 am EST tomorrow to cast your comment.
Quick Chicken Piccata
Recipe courtesy of Southern Living magazine
Prep: 20 min., Cook: 10 min.
1 pound chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup Italian-seasoned breadcrumbs
2 tablespoons olive oil
1/4 cup chicken broth
3 tablespoons fresh lemon juice
2 tablespoons butter
2 tablespoons chopped fresh parsley
1 (12-oz.) package cooked noodles
1. Cut each chicken breast in half horizontally. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a rolling pin or the flat side of a meat mallet.
2. Sprinkle chicken evenly with salt and pepper; lightly dredge in breadcrumbs.
3. Cook half of chicken in 1 Tbsp. hot oil in a large nonstick skillet over medium-high heat 2 minutes on each side or until golden brown and done. Remove chicken to a serving platter, and cover with aluminum foil. Repeat procedure with remaining chicken and 1 Tbsp. olive oil.
4. Add broth and lemon juice to skillet, and cook, stirring to loosen particles from bottom of skillet, until sauce is slightly thickened. Remove from heat; add butter and parsley, stirring until butter melts. Pour sauce over chicken, and serve over warm noodles.
Yield: Makes 4 servings