Ask Lemmy
A Fediverse community for open-ended, thought provoking questions
Rules: (interactive)
1) Be nice and; have fun
Doxxing, trolling, sealioning, racism, and toxicity are not welcomed in AskLemmy. Remember what your mother said: if you can't say something nice, don't say anything at all. In addition, the site-wide Lemmy.world terms of service also apply here. Please familiarize yourself with them
2) All posts must end with a '?'
This is sort of like Jeopardy. Please phrase all post titles in the form of a proper question ending with ?
3) No spam
Please do not flood the community with nonsense. Actual suspected spammers will be banned on site. No astroturfing.
4) NSFW is okay, within reason
Just remember to tag posts with either a content warning or a [NSFW] tag. Overtly sexual posts are not allowed, please direct them to either !asklemmyafterdark@lemmy.world or !asklemmynsfw@lemmynsfw.com.
NSFW comments should be restricted to posts tagged [NSFW].
5) This is not a support community.
It is not a place for 'how do I?', type questions.
If you have any questions regarding the site itself or would like to report a community, please direct them to Lemmy.world Support or email info@lemmy.world. For other questions check our partnered communities list, or use the search function.
6) No US Politics.
Please don't post about current US Politics. If you need to do this, try !politicaldiscussion@lemmy.world or !askusa@discuss.online
Reminder: The terms of service apply here too.
Partnered Communities:
Logo design credit goes to: tubbadu
view the rest of the comments
I cook dinner virtually every night, but probably my (and my family's) favorite is Lemon Chicken Picatta.
I cut chicken breasts into pieces about nugget sized, then season w/ salt & pepper. Toss them in flour to coat, then pan-fry them in vegetable oil. Basically, home-made chicken nuggets (my wife says they're very similar to Chik-Fil-A nuggets).
When the chicken is done, I use the same pan, which now has a bunch of fond from the meat. Sautee some minced garlic, then add a bunch of chicken broth and thinly sliced lemons. Sautee that for a bit while scraping everything off the bottom of the pan. Add lemon juice and capers. Cook a bit longer. Take off the heat and add butter and parsley. Then pour the sauce over the chicken.
I usually serve it over pearl couscous with a side of air-fried broccoli.
For mother's day, I cooked a piece of fish in some of the sauce. I don't particularly like fish, but my wife said it was delicious.