What I find when I get home from work is that:
- I always need a moment of quiet in order to reset from work back to regular life
- I have to be careful not to sit down if I ever plan to get back up
There is a difference between hitting the reset button, and being down for the count. Sitting at a kitchen bar stool to check Instagram is one thing. Plopping on the couch with DVR-ed (we finally have DVR!) episodes of The Barefoot Contessa is something entirely different. Once those come on, I’m done for the day.
But if I can come home, get a load of laundry in the wash, go through the mail and pay whatever bills have arrived, clean my lunch dishes and my coffee cup, and start making dinner? Well, then it’s going to be a great night.
If not, we’re ordering Chinese.
Another secret, though not sitting down is my best tip, is to cook food fast. This chicken piccata has a fancy name for something that is really just sauteed chicken. Especially if you leave the capers out because you don’t really love capers. It’s probably not even chicken piccata anymore. It takes about 20 minutes to get from fridge to table. That’s also just enough time to cook rice and steam some broccoli and call it a rounded out meal.
To make chicken for 4, you will need:
- 4 boneless, skinless chicken breast cutlets, or 2 chicken breasts, cut in half and pounded thin
- salt and freshly ground pepper
- flour (a cup?)
- 3 T butter
- 2 T olive oil
- 1/3 C lemon juice
- 1/2 C chicken broth
Combine the flour with salt and pepper in a shallow bowl. Dredge the chicken in flour on each side, and tap off excess. Heat a large skillet over medium heat and melt 2 T butter and olive oil. When the pan is hot, add the chicken and brown about 3 minutes on each side. Remove chicken to plate. Add lemon juice and chicken broth, scraping brown bits off the bottom of the pan as you go. Bring the sauce to a boil, and return the chicken to the pan. Cook about 5 more minutes total. Remove from heat and swirl in the last T butter.