Chicken Picatta and Lemon Risotto!

Ingredients

• 2 lemons
• 4 chicken breasts, sliced in half so they're thin
• 2 eggs
• 1 tbsp capers
• 1 cup italian breadcrumbs
• 2 tbsp flour
• Pepper
• 1 cup marsala wine
• 1 cup arborrio (risotto)
• 1 tbsp butter
• 1 onion
• 1/2 cup parmesan cheese

What to do

1. Chop the onion and heat the onion, butter, and arborrio in a medium sauce pan.  Lightly brown them.  
2. Add 1 cup of beef broth and bring to a boil.  Add more broth as it heats through until it's done absorbing. 
3. Meanwhile, heat some EVOO in a frying pan.  Now dredge the chicken breasts in eggs (stir them up in one bowl) and then the flour and italian breadcrumbs mixed together in a second bowl.  Place each chicken breast in the frying pan.  Cook for about 3-4 minutes per side until browned on each side and done. 
4. When chicken is done, place on a plate to the side and cover with foil.  Continue cooking the remaining chicken breasts and do the same when done.  
5. Once the chicken is done, keep the chicken brownings in the pan for flavor and add 1 cup of marsala wine, the juice of 1 lemon, and 1 tbsp capers.  This serves as the sauce for your chicken.  Serve with 1-2 tbsp of sauce for each chicken breast.
6. Once the arborrio is done absorbing beef broth (usually about 1 quart of beef broth on average, cooking for 20 minutes), add the juice of 1 lemon, 1/2 cup parmesan cheese, and stir together.  Remove from heat.

Serve it up and enjoy!

Recipe from Holly, my specialty!