Yes, this was quite delicious. And bonus, it looks kinda pretty too! Unlike Monday's dinner. This was yet another of Rachael Ray's recipes, called Parmigiano-Reggiano-Crusted Chicken Piccata. I butterflied two chicken breasts and made Aaron pound them to a quarter inch in thickness. (I realize I'm perfectly capable of pounding my own chicken, but for some reason I always make Aaron do this. Somehow I've convinced myself that he enjoys it.) Then I coated the chicken in flour, then egg, finally in a heaping pile of grated Parmesan cheese. Is your mouth watering yet? Then the chicken is cooked in olive oil.
To make the sauce for the angel hair pasta, I sautéed olive oil, garlic, and lemon slices. Then I added parsley and white wine. Finally I added some chicken stock, then a bit of butter. I tossed the pasta in the sauce, added more Parm (can there be too much?) plated it with the chicken, and voilà dinner was served!