Saturday night supper consisted of Chicken Piccata, jasmine rice and a tomato/bread salad.  The salad is simply chunks of day old bread, fresh garlic to taste, peeled seedless cucumbers and chopped tomatoes drizzled with an oil vinaigrette .Â
 
1/3 cup whole wheat breadcrumbs
1 tsp. Italian seasoning
4 boneless chicken breast (about 4 ounce each)
1 T. olive oil
1/4 cup chopped shallots (or onions)
1 cup chicken broth
1 T. fresh lemon juice
3 T. fresh chopped parsley, divided
1 tsp. grated lemon rind
dash fresh ground black pepper.
Place chicken inside a plastic bag. Flatten chicken with a meat mallet or heavy spoon.  Place breadcrumbs and seasoning in a shallow dish. Dredge chicken in breadcrumb mixture. Heat oil in large frying pan over medium high heat. Cook chicken 3 minutes each side or until golden brown. Remove from pan and reduce heat to medium.
Add shallots to pan, cook 30 seconds. Stir in the broth and juice. Scrape the pan to loosen any browned bits of chicken. Stir in 1 1/2 T. parsley, the capers (optional), rind and pepper. Simmer 1 minute. Return chicken to pan, cook 4 minutes or until heated. Place on platter and sprinkle with remaining parsley.