What we ate Wednesday. {Lemon Piccata Chicken with Tomato Mozzarella}

We are trying to watch what we eat.

And as in "we" I really mean, Hubs.

But "we" need to think about dinners that are low in calories but still really filling.

Here is my version of Lemon Piccata Chicken with Tomato Mozzarella Salad.

{apologize in advance for the lack of photos, I am having a lazy summer}

What you will need.

- Chicken cutlets {1 per person}

- 1 cup all purpose flour

- salt & pepper

- 2 lemons

- 4 tablespoons cooking sherry

- Olive oil

1. Season both sides of your cutlets with salt and pepper, and squeeze lemon over both sides.

2. With your flour in a bowl, lightly dust the cutlets in it.

3. Heat 2 tbsp of olive oil over med heat in a pan. Cook chicken batches, about 3 to 4 mins per side. Once you flip over add 2 tbsp of sherry and a good squeeze of the lemon to the pan , and repeat per batch of chicken.

For the side I just cut thick slices of tomato, some fresh mozzarella, and a basil leaf. Topped with a little kosher salt and balsamic glaze {which you can make, but I have store bought, again lazy is my word of the summer}.

Thats it, super easy, super light, and super yummy. And if you care,the calorie count per serving is 271 for the serving size in the picture.

Enjoy!