The Amateur cook in me: Mother's day edition: French toast for breakfast and Lemon chicken for lunch

Today, May 06, 2018, we are celebrating Mother's Day in Spain. I can only surmise that most families are going to dine out so I decided to treat my husband and my son to homechilled meals. Hehehehe after all, cooking requires time and dedicating time, to my personal standards, is a big sign of how much to love a person. Hihihihi

So for this Mother's day 2018, we enjoyed homecooked French Toast for breakfast and Lemon Chicken for lunch... 

HAPPY MOTHER'S DAY TO ALL THE EQUALLY AMAZING, HARDWORKING, LOVING, SANE THOUGH SOMETIMES FEELING LOST AND OVERWHELMED (LIKE ME) AND HEALTHY MOMS!!! LET'S HAVE AN AMAZING DAY!!! 

FRENCH TOAST 
Complexity: Easy
Preparation and Cooking time: 30 minutes

Ingredients:
6 slices, portions Of bread
Half cup of milk
3 eggs, beaten
1 teaspoon cinnamon
1 teaspoon vanilla extract
Butter

1.  Mix the eggs, cinnamon, milk and vanilla extract. 
2.  Heat the pan with butter.
3. Dip both sides of the bread on the liquid mixture and sear on the pan.
4. Cook until golden brown. Ready to serve... 

LEMON CHICKEN - I used Rachel Ray's Lemon chicken recipe in Food Network as basis and I added my personal twist by adding sliced lemon...

Complexity: Easy
Preparation and Cooking time: 40 minutes

Ingredients:
3/4 kilo chicken breast, sliced
Flour
Lemon curd
Butter
Vinegar
Water
Lemon
Olive oil

Procedure:
1.  Slice the chicken breast and coat with flour. 
2. Heat the pan, pour olive oil and cook the chicken. Just half cook the chicken. Remove the chicken. 
3. Pour vinegar on the pan and water to mix all the flavors from the chicken. 
4. In a separate pan, heat water and mix the lemon curd and add 6 slices of lemon. Mix until it is well incorporated.
5. Pour the lemon curd-water mixture into the pan where thechicken was initially cooked. Add thechicken. 
6. Com until the lemon curd sauce texture is thick. 
7. As Rachel Ray had stated, look at that glaze!  Hahaha
DELISH!! MASARAP! COMIDA RICA!