Baby Mama Got Back

• 4 chicken cutlets
• salt & freshly ground black pepper
• 1/2 cup flour
• 2 tablespoons vegetable oil
• 1/4 cup dry white wine
• 1-2 teaspoons garlic, minced
• 1/2 cup low sodium chicken broth
• 2 tablespoons fresh lemon juice
• 1 tablespoons capers, drained
• 2 tablespoons unsalted butter
• 8 thin fresh lemon slices

Gently pound cutlets to even thickness (somewhat less than 1/2 inch). Season with salt and pepper then dust with flour, shaking off excess flour.

Add vegetable oil to sauté pan and heat over medium-high heat. Sauté cutlets 2-3 minutes on one side; flip the cutlets over and sauté the other side 1-2 minutes with the pan covered. (Cutlets should be a nice rich brown–just past golden brown). Transfer cutlets to a warm plate; pour off fat from the pan.

Deglaze pan with wine and add minced garlic. Cook until garlic is slightly browned and liquid is nearly gone, about 2 minutes.

Add broth, lemon juice, and capers. Return cutlets to pan and cook on each side 1 minute. Transfer cutlets to a warm plate.

To finish sauce, spread a layer of lemon slices in bottom of pan as well as the butter. Stir gently until butter melts. To serve, pour sauce over cutlets and top with a lemon slice. Garnish with chopped fresh parsley if desired.

I give this recipe 5 out of 5 stars.

Top picture is 2 chicken breasts cut in half (like a hambuger bun) & then pounded thin. Makes four cutlets.

Next picture is finished chicken minus the capers (mine were expired) still delicious.

Also, I did not have any chicken broth so I used 1/2 cup water and added 1 tbsp chicken base to pan.

Choose all or a few of the following veggies:
Beets
Sweet potato
Parsnips
Asparagus
Bell peppers
Sweet onion
Red onion
Portobella Mushroom

Basically, you want a variety of colors, make it look pretty! More colors=more variety of vitamins and minerals

Cut into quarters or thick slices, place in a bowl drizzle with olive oil and balsamic vinegar, sea salt and fresh pepper. Combine. Spread evenly on an oiled baking sheet and bake at 350 degrees for 20-30 minutes, checking often for desired tenderness.

Recipe By:

Brooke C.

1 handful frozen strawberries
1handful fresh spinach
1/2cup milk of choice (I use almond milk for mine, but whole milk for hubby and Matty)
1/2 cup water
Stevia to taste (or sweetener of choice)
1/2 T Dark Chocolate Cocoa powder
1 small or 1/2 large banana

Put all ingredients in blender on high until a milkshake consistency. Add ice for a more milkshake consistency.

*If you are using whey protein in your diet for muscle recovery, you could omit the cocoa powder & sugar and use 1 scoop of your protein of choice.

Recipe by:

Brooke C.