PHILLY FOOD Girl

Chicken Piccata and Sautéed Brussels Sprouts with Bacon

Here is a quick and easy 15-min dinner for any night of the week! I took pre-cut chicken cutlets and lightly dusted them in flour, salt and pepper. Cook in a skillet until both sides are lightly browned. Add the juice of 1 lemon, a splash of chicken stock, water, or white wine, and as many capers as your heart desires. I had fresh parsley on-hand so I included that as well but it's okay leave it out if you don't have any... or use dried! Let cook a few minutes to incorporate and voila!

For a side, I cut bacon into lardoons and cooked until crispy. I tossed in quartered Brussels Sprouts, salt & pepper, and sautéed until cooked through and brown.