Our Lady’s Sorrowful Heart

Today is a very special day for those who feel a special connection to Mary. It is the Feast Day of Our Lady of Sorrow. The pain Mary must have felt watching her Son die in such a horrific way.

From the moment Mary accepted God’s will, she knew the day would come when Jesus would give up His earthly existance and become the sacrificial Lamb for the sins of the world. What mother could do that? It took great trust, ememce faith and a complete surrender of will. As much as I trust God, I don’t think I could have made the choice Mary did. Often Mary’s heart is depected with seven swords. These represent the Seven Sorrows she suffered throughout Jesus’ life and ultimate death. Yet theirs was a close, loving relationship.

Today we honor the sacrifice she made and remember her sorrows.

The Seven Sorrows of Mary
1st Sorrow – The Prophecy of Simeon (Luke 2:25-35)
2nd Sorrow – The Flight into Egypt (Matthew 2:13-15)
3rd Sorrow – The Loss of the Child Jesus in Jerusalem (Luke 2:41-50)
4th Sorrow – Meeting Jesus on the way to Calvary (John 19:17)
5th Sorrow – Witnessing the Crucifixion and Death of Jesus (John 19:25-30)
6th Sorrow – Receiving body of Jesus taken from the Cross (Luke 23:50-54)
7th Sorrow – The burial of Jesus in the tomb (Mark 15:40-47)

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Chicken Piccata is a favorite in our house. So is spaghetti. This combination was delicious and made for a special dinner “just because.” Enjoy!

Chicken Piccata Spaghetti
8 oz Spaghetti
1 lb thin-cut boneless Chicken Breast
4 tablespoons Dijon Mustard
1-1/2 teaspoons Kosher Salt
1 teaspoon White Pepper
2/3 cup Flour
3 tablespoons Olive Oil, divided
3 tablespoons Butter, divided
1/2 cup White Wine
3 tablespoons Capers, rinsed
3/4 cup Chicken Stock
1/4 cup Lemon Juice
1 teaspoon Lemon Zest
1/4 cup fresh Parsley

Bring a pot of salted water to a boil. Cook spaghetti pasta al-dente, about 11 minutes. Drain and keep warm. While the water comes to a boil an the pasta cooks make the Chicken Piccata.

Lay chicken breasts on a cutting board. Brush lightly with mustard, then season evenly o both sides with salt and pepper. Place flour in a pie tin. Dredge each piece of chicken in the flour to coat the surface, shaking off any excess flour. Set aside.

Heat 2 tablespoons oil with 1-1/2 tablespoons butter in a large skillet over medium-high heat until just beginning to smoke. Lower heat to medium- add half the chicken and cook, undisturbed until browned and easily released from the skillet, about 3 minutes per side. Remove and set aside. Add remaining tablespoon oil to the drippings, repeat browning process with remaining chicken. Reserve all the chicken on a plate.

Melt remaining 1-1/2 tablespoons in the skillet. Add wine. Rinse capers, add to the skillet, scraping to release any browned bits in the bottom. Cook for 2 minutes. Add chicken stock, lemon juice and zest. Stir to combine, reduce heat to a simmer. Cook sauce for another 2 minutes.

Return chicken to the skillet, cook, turning occasionally in the sauce to coat until chicken is cooked through, about 4 minutes. Remove skillet from heat.

Plate spaghettim top with chicken and ladle on the sauce. Finish with a snip of parsley as a garnish.

Serve with a simple salad and warm bread.

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 I love the LORD because He has heard
my voice in supplication,
because He has inclined His ear to me
the day I called.