Monday night dinner with the in-laws

So it's that time of the week again.  What to cook, what to cook?

How about Chicken Francese?

Chicken Francese 

 

Ingredients

• 1 ½ lbs boneless, skinless chicken breasts, sliced into 8 thin fillets
• 3/4 cup white wine
• 1/2 cup fat free chicken broth
• 2 tbsp light butter
• 2 tbsp capers
• 1/4 cup fresh parsley, chopped
• Juice from 2 lemons
• Salt and pepper to taste

Instructions

1. Preheat oven to 350 degrees. Lay chicken breasts side by side on a large cutting board, and cover with plastic wrap. Use a mallet to flatten and thin chicken until they are about ¼” thick.
2. Season chicken breasts with salt and pepper and place into a baking dish that has been sprayed with non-fat cooking spray or an olive oil mister.
3. Spread butter evenly over all the chicken cutlets.
4. Pour wine, broth, and lemon juice all over the chicken, and then top with the capers.
5. Cover with foil and bake for about 20 minutes. Remove foil and bake for another 10 minutes to brown the chicken.
6. Garnish with parsley and serve immediately.

Preparation time: 15 minute(s)
Cooking time: 30 minute(s)

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 4

Culinary tradition: Italian

Entire recipe makes 4 servings
Serving size is 2 chicken cutlets
Each serving = 5 Points +
PER SERVING: 236 calories; 5g fat; 3g carbohydrates; 35g protein; 0g fiber

Read more: http://www.laaloosh.com/2013/05/13/chicken-francese-recipe/#ixzz2VqY4aWaR

With a side of lemon oregano roasted potatoes?

Roasted Baby Potatoes with Oregano and Lemon

Ingredients   1 1/2 pound(s) uncooked new potato(es), halved or quartered if large    4 tsp olive oil, extra-virgin, divided    1 1/2 Tbsp fresh lemon juice    2 tsp dried oregano    3/4 tsp sea salt, or kosher salt (or to taste)    1 tsp minced garlic    1/4 tsp black pepper, freshly ground    1 tsp lemon zest, or to taste      1 medium (medium) lemon(s), cut into 6 wedges    1 Tbsp mint leaves, for garnish    Instructions Preheat oven to 375°F. In a 13- X 9-inch baking pan, toss potatoes with 1 tablespoon oil until coated. Sprinkle with lemon juice, oregano, salt, garlic and pepper; toss to coat. Roast 30 minutes; remove from oven and stir. Roast until light golden in spots and tender, about 15 minutes more. Transfer potatoes to a serving bowl and toss with lemon zest and remaining 1 teaspoon oil; serve with lemon wedges and garnished with mint, if desired. Yields about 3/4 cup per serving.

Because I'm a stickler for green vegetables with dinner, I'll also be bringing broccoli.  Probably steamed with some lemon in the water.

And for dessert?  How about the lemon squares from date night?  

 Really, did you think I'd mess with such a good theme?

That's whats cooking in my kitchen.  How about yours?

happy cooking