Our Take on Chicken Piccata
Another dish I made over the weekend was Chicken Piccata. Ok, I shouldn’t say I made it, it was actually my mom’s idea. But I like to think I helped out with the preparation.
We were going to loosely base the dish off of this Chicken Piccata recipe, but wound up taking another route. Instead of white wine and capers, we decided to go with a flour coating and lots of lemon.
First, we pounded the chicken breasts until they were nice and thin. Then we heat up some olive oil and garlic in a sauce pan, and coated our chicken breasts in some seasoned flour. We sauteed the chicken in the olive oil until brown, topped it with some lemon slices and put it in the oven! How easy does that sound???
And all in 45 minutes total.
The lemon’s juice baked out onto the chicken creating a beautiful gravy of olive oil and lemon juice. It was so simple and fantastic, and I found out I have a thing for baked lemons. It’s a whole new flavor altogether, so tasty!
With quick and easy preparation, great flavors and not too much caloric intake, I really don’t see a downside to making this for dinner again soon!
On a separate note, Happy Birthday Maxine! (Read the post about Maxine’s delicious birthday cupcakes here.)
3 boneless, skinless chicken breasts, pounded flat
1 tsp. garlic
1 lemon, sliced
olive oil (for sauteing)
~1/2 C. flour (enough to coat chicken)
salt and pepper
additional desired seasonings
Preheat oven to 350 degrees. Pound chicken breasts until thin and flat. Saute 1 tsp. garlic in pan with olive oil. In a wide bowl, prepare mixture of flour, salt and pepper, and additional seasonings to coat chicken. Place each chicken breasts in flour mixture, coating both sides, and then drop into pan of olive oil and garlic. Brown each chicken breast on both sides. Once browned, place chicken breasts into casserole dish. Pour remaining oil/garlic over top and then top chicken breasts with sliced lemon. Bake at 350 for 35 minutes and serve.