Lemon Caper Chicken

Happy Thursday! Two nights ago we had my mother-in-law over for dinner. It was our first time having her over for dinner since we moved into our new house. It was about a 10 minutes drive for her; instead of a two hour drive to Fresno, so it was very nice. I know that she is very conscious of what her son eats; she wants her boy to be healthy since she loves him so much! So I was under a little pressure here... I wanted to hit it out of the park! I decided on this Lemon Caper Chicken recipe that my sweet friend, Mandy shared with me a few months ago. Apparently it was a hit, because I got a sweet voicemail from my mother-in-law last night saying how much she enjoyed the dinner and how she isn't worried about her son at all! ;) I hope your family enjoys it as much as we did! Bon Appetit!          

Ingredients

• 4 boneless, skinless chicken breast halves
• 1 teaspoon lemon juice
• 1 teaspoon pepper
• 1 teaspoon salt
• 1 teaspoon dried dill weed
• 1 teaspoon garlic powder
• 3 tablespoons butter
• 1/2 cup whipping cream
• 2 tablespoons capers, drained and rinsed

Directions

1. Season chicken breasts with lemon juice, pepper, salt, dill weed, and garlic powder.
2. Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil.
3. Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.

Goat cheese & carmelized onion pizza

On Sunday afternoon my mom, my sister, & I made an amazing pizza! I got the crust started in my bread maker before Chris & I left for church. The rest was was super easy! Unfortunately, I don't have a picture of the pizza, but I do have a cute picture of us in the kitchen!

2 pound Pizza dough:

All ingredients at room temperature

(70°–80° F)

3/4 tsp. salt

2 cups bread flour

2 cups whole wheat flour

2 tsp. active dry yeast

1-1/4–1-3/8 cups water

3 Tbsp. olive oil

After rolling out my dough I spread olive oil evenly over the crust. We crumbled goat cheese generously over the olive oil. Then sprinkle caramelized onions over the goat cheese. At the last minute we decided to add some fresh mushrooms that had been sauteed in olive oil and fresh garlic and some sliced tomatoes straight from my mom's garden. Us girls wanted a nice vegetarian pizza, but the boys like their meat, so we added some nice thick organic salami to their half. We baked our healthy and delicious pizza on 400 for about 18 minutes. Note: I wanted the crust to be thin and crispy, so I rolled out my dough as thin as possible and baked longer than normal.

The pizza chefs!

Put ingredients in your bread maker according to bread maker's instructions. (mine say: liquid first, then solids, then yeast). Then select dough setting.