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.)
Ingredients
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
Directions
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.
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Tags: chicken piccata, italian chicken, lemon
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Mmmm….that sounds really good! I am going to have to try that because it has two of my favorite things: lemon and easy to make (is that a thing?). Thanks!
Posted by Sarah at February 21st, 2008, 2:31 pmthat sounds and looks easy and delicious. which means perfect. :)
I don’t even know what “original” and “variation” mean in this case - what I mean is, just a couple of days ago, in fact, I added a little list to my “to make” file and it’s all “classic chicken dishes,” none of which I have EVER made. piccata, marsala, tetrazzini, cordon bleu, kiev, divan, cacciatore… I’m a late bloomer. ;)
Posted by melissa at February 21st, 2008, 4:56 pmYou are doin’ some serious cookin’ girl–yay another success!
Posted by JEP at February 21st, 2008, 6:07 pmDon’t you just love how many ways you can fix chicken? One thing about it, your chicken disg does sound good. Nice idea. Thanks Anna
Posted by Anna at February 22nd, 2008, 6:44 amI’ve never heard of a piccata without capers, but as I’m not a huge caper lover, this recipe really appeals to me. Hats off to your mom!
Posted by Lydia (The Perfect Pantry) at February 22nd, 2008, 8:34 ami want to submit a recipe how do i?
Posted by tom at March 2nd, 2008, 7:05 amI love that it’s partly baked!
Posted by Joy at May 9th, 2008, 11:47 am