Paula was not working tonight so she made dinner for the two of us. TJ was working so he did not enjoy the meal with us but ate his portion when he got home around 8 PM. It was recipe called Quick Chicken Piccata that she found in one of the latest Cooking Light magazines.
Sprinkle 1 pound of boneless chicken breasts or thighs with 1/4 teaspoon salt and pepper. Heat a skillet over medium-high heat. Add a few tablespoons of olive oil to the pan and swirl to coat. Add the chicken to the pan and cook for about 5 minutes. Turn the chicken over. Add 1/2 cup of dry white wine, 2 tablespoons of capers, 4 crushed garlic cloves, and 1 teaspoon of dry thyme to the pan. Cook for another 2 minutes. Add 1/4 teaspoon salt, 2 tablespoons of olive oil, and 1/2 cup of chicken stock to the pan and bring to a boil. Reduce the heat to medium and cook about 8 minutes. Remove the pan from the heat. Stir 1 tablespoon of lemon juice and 1 tablespoon of butter. Sprinkle evenly with some chopped parsley.
Paula cooked some orzo to go with the meal. It went well with the simple sauce that you make to coat the chicken. We also had cooked some frozen broccoli in order to have a vegetable on the side. All in all, it was definitely a weeknight treat.