This is a messy recipe post. There are no step by step instructions because I'm a ditz.

No really. Really ditzy. Ok not, but this messy post is due to the fact that I decided

to post this recipe after I already made it, and after we already ate half of it.

I'm not ok.

I posted a picture on Instagram (i.e you should follow me: iAmMelP), and I got

a ton of requests to post it up here. So I am. Here we go. It is so easy.

You'll need:

Boneless Chicken Breasts

Oil

Flour

Egg

Paprika 

Pepper

BBQ Sauce

Celery for garnish

INSTRUCTIONS:

Start by cleaning, slicing, dicing, and cutting your boneless chicken breasts into

cube-like medallions. Heat up a skillet with oil on high-medium heat.

Mix flour, paprika, and pepper in a bowl. This will be your breading.

Dip each chicken cube into egg, then into flour, then set aside. Continue with all pieces.

When the oil is hot enough, place your chicken medallions into the skillet leaving

enough room that each piece doesn't touch. You may have to do this in two batches

depending on how much chicken you have.

Let the pieces brown on each side for about 5 minutes.

While the chicken is cooking, pour some of your favorite BBQ sauce into a saucepan

and heat it up on medium-low heat. I used Kraft Spicy Honey, but you can use

whatever you like. Kudos to you if you use homemade BBQ sauce. I can't do that

because I despise ketchup.. which just so happens to be a main ingredient in BBQ sauce.

If I ever had to hand make it, I'd cry a million tears.

Ultimately, using hot sauce is the most authentic way, but I was going for a more

Sweet & Spicy type of wing.

As each piece finishes, scoop them into the saucepan filled with BBQ sauce.

Coat them, toss them, and just let them chill in there for a minute or 2.

Place them on a plate with a side of celery, and serve right away.

The End.

Why does everything taste better with lemon? Seriously, everything. 

It is the bacon of the fruit family.

I absolutely love lemon paired with chicken. It brings out so much

flavor and is the perfect thing to eat for breakfast, lunch and dinner every night of the week.

I kid.

This is my twist on Chicken Piccata. 

Chicken Piccata is traditionally un-breaded, and is just usually tossed 

in some egg and flour. I wanted to make chicken cutlets one night, so I

decided to make Chicken Cutlet Piccata. I was completely blind going in

and had no clue if it would work.. but my sweet baby Jesus. It was delicious.

Preheat your oven to 350.

Start out by cleaning, slicing, and cutting your boneless chicken breasts. Then pour out some

breadcrumbs onto a plate, and beat an egg.

If you already know how to make chicken cutlet,

 then those are the basic steps you're going to follow at first.

Coat the boneless chicken breast in some egg.

Then toss is around in the breadcrumbs to completely coat it. Set aside. Repeat for all your chicken.

Now heat up a pan with some olive oil.

Place in your chicken breasts

and cook for 3-5 minutes.

Then turn over and cook for an additional 3-4 minutes.

Place your cutlets on a paper towel lined plate to soak up any excess oil.

While your cutlets are soaking, squeeze the juice from half a lemon on the bottom of

a baking/casserole dish.

Then squeeze the other half onto the chicken. I had double the amount of chicken then what is

shown, so I cut up an additional lemon and used it as well.

While the cutlets are in the oven, start to make your lemon sauce.

Melt 2 tablespoons of butter on high heat in a sauce pan.

Squeeze in the juice of 1 lemon into the pan

Pour in some white wine

And throw in some lemon halves. However many you use is up to you. I used 6.

Swirl it around and let it simmer for a few minutes.

After 10 minutes, take out your cutlets

Remove lemon sauce from heat and whisk in another tablespoon of butter.

Pour sauce onto the chicken, and smile because it smells so d*mn good.

Its amazing I PROMISE!

Finish off by topping it with thin lemon slices and parsley flakes.

Take a bite and die.

Your sudden death will be totally worth it.