Lemon Chicken Picatta and Asparagus Rice

Let me just tell you that my 6 year old couldn't stop telling me how good the chicken was. I too enjoyed the zest that the lemon added to the chicken. I hope you enjoy this great recipe.
Here is a break down of the cost.
Chicken $5
Asparagus $3*
Rice $1.50*
Whisk Bliss $1.62
Chicken Bouillon $.07*
Cheese $2.50
Flour $.50*
Butter$ .50*
Lemon $.33
Oil $.20*
 That comes out to about $15.22  for a family of 6!! That's a little over $2.53 a serving.
*These are just estimates because I don't use the whole product.
Just imagine how much you just saved by staying home and not going out to eat!
 If you go to Olive Garden. Let's say each plate costs about $11 per person. You spend $66 on the meal for 6 people. That doesn't include tax or a tip. Just on the food alone you saved $50.78!!!!


Cheesy Asparagus Rice
2c. long-grain rice
3 1/2 c. water
1 T. butter
4 c. water
1 c. Shirley J's Whisk Bliss Original or Gluten Free
1 c. fresh asparagus, chopped
16 oz. processed American cheese

Directions:
In a small saucepan, combine water and Whisk Bliss. Bring to a slow boil, simmer for 3-4 minutes, and add asparagus and cheese. Stir until cheese is melted, and remove from heat. In a stockpot, combine rice, water, and butter and bring to a boil. Turn heat to low and cover for about 15 minutes. Remove from heat and add asparagus mixture. Cover and let stand for five more minutes. Stir gently and serve.

Lemon Chicken Picatta
6 4 oz chicken breasts
1c. flour
1 t. Shirley J Chicken Bouillon
3 T. olive oil
6 T. butter
1/4c. lemon juice
3/4c. water
fresh parsley
lemon zest

Directions: Cover chicken breasts with plastic and pound, using a meat mallet, to about 1/4 inch thick cutlets. Coat each breast with flour, shaking off excess. Combine oil and four tablespoons of butter and, over medium-low heat, and in a heavy skillet, fry each piece until it is browned and cooked throughout. Remove chicken from oil, and set on a paper towel to drain. Add lemon juice, water, and Chicken Bouillon to the pan drippings. Stir and scrape until all is combined into sauce. Simmer for five minutes and add remaining butter. Serve sauce over the chicken. Garnish with fresh parsley and lemon zest.