Use the Whole Lemon Dinner

2 Tablespoons of Olive Oil
3 Tablespoon Butter
4 ThIn Boneless Skinless Chicken Breasts
All Purpose Flour
1/3 Cup of Lemon Juice (2 Fresh Lemons)
1/4 Cup Low Sodium Chicken Broth
2 Tablespoons of Capers (rinsed and drained)
1/4 Cup fresh chopped Parsley
Salt & Pepper

Prep: Zest 2 Lemons over a large piece of wax paper (If you don't have a lemon zester, use the small hole side of a cheese grater, Jen). Set aside about 2 Teaspoons and put the rest in a small zip lock bag and freeze for future use.
Cut lemons in half and juice over a strainer into a small bowl. Set aside.
Save the used up lemons for Jen who uses them for compost.(See Jen's link the Casual Slacker)
Wash fresh parsley and dry with paper towels. Chop leaves and save stems for Jen's compost.
Dredge Chicken Breasts in Flour and shake off excess.

Chicken Piccata
Heat saute pan to medium high heat. Saute Chicken Breasts in 2 tablespoons of Olive Oil about 2-3 minutes per side. Remove from pan. Add Broth, Lemon Juice, Capers and bring to a boil. Return Chicken to Pan and Heat through for about 5 Minutes. Remove chicken to a platter & cover with foil. Add a Tablespoon of Butter and 2 Tablespoons of fresh chopped Parsley to the pan. Let thicken for about 2 minutes. Spoon sauce over chicken & serve.

Lemon Parsley Pasta
Cook your favorite Pasta (I used linguini fini-"thin") In a separate saute pan add about 1/2 cup of the Pasta water, 2 Teaspoons of Lemon Zest, 2 Tablespoons Parsley and bring to a boil. Lower the heat to medium and simmer while the pasta continues to cook. As the sauce thickens add about 2 tablespoons of butter. Add more pasta water if needed. When the Pasta is cooked add it to the sauce and mix throughly to coat it with the sauce.

Serve immediately and sprinkle with more fresh parsley! Buon Appetito!!