If you noticed my last post you might have been newly introduced to the ‘big-as-your-head’ Ponderosa Lemon!

So in celebration of this unusual citrus (and a fab Girls Trip to Florida) my friend and co-traveler Connie, whipped up a beautiful dish with our new found mega fruit.

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Chicken Piccata

3 chicken breasts, cut in half horizontally

1/4 cup flour

Salt & Pepper

EVOO

1 clove garlic

1/4 cup white wine

1/2 cup chicken broth

2 Tbs capers

1/4 cup lemon juice (Ponderosa or other)

3 Tbs butter

lemon slices

Heat 1 Tbs of EVOO in a large skillet. Meanwhile, add S & P to flour and coat both sides of the chicken. Brown chicken at medium heat for 2 minutes on each side. Remove chicken and place on plate.

Deglaze pan with wine and add garlic. Cook and stir until garlic is browned. Add broth, capers and lemon juice. Return chicken to pan, cover and cook for 2 minutes on each side. Remove chicken and add butter and lemon slices.

Cook until butter melts and lemons are translucent. Pour sauce over chicken and serve.

Here’s to great friends, fun travels and delicious contributions in the kitchen!  Thanks Con!