“Food brings people together on many different levels. It’s nourishment of the soul and body; it’s truly love.” ~ WC Fields
I like tart, tasty foods with a bit of zing. Lemon Chicken Piccata meets the qualifications all the way around. The saltiness of the capers, the tang of the lemon, the creaminess of the heavy cream and the crispiness of the coating on the chicken — all combine to create an easy meal that is tasteful, but with enough finesse to catch the attention of the kids.
One of the kids first reaction to the capers — “Are those peas?” asked in a voice that displayed both curiosity and hesitancy. She gamely tried it and pronounced it ‘good.’ The leftovers were quite tasty the next day and again the day after that.
Lemon Chicken Piccata
4 chicken breasts, sliced crosswise in half to make thin
1/2 c. flour
1/4 c. butter
2 T. olive oil
1 1/2 T. flour
1/2 c chicken broth
1 lemon, juiced after zesting
1/2 c. white wine
1/2 c. heavy cream
3 T. capers
salt and pepper to taste
Fresh parsley for garnish
1 lb. angel hair pasta or fettucini or spaghetti
In a medium-sized bowl, combine flour, lemon zest and salt and pepper. Heat olive oil in frying pan. While heating, dredge each chicken piece thoroughly in flour. Cook on moderate heat 3-5 minutes on each side to develop a nice browned crisp. Remove from pan and place on an oven safe dish. Place in oven on low setting to keep warm. Add the buttter and 1 1/2 T. flour to the drippings in the pan. Whisk for 1-2 minutes until smooth. Slowly add chicken broth, cream, lemon juice and white wine — whisking after each addition. Finally stir in capers. Simmer 3-4 minutes, until starting to thicken. Add chicken to pan and simmer an additional 2-3 minutes. Stir over prepared pasta.
Again . . . this is an easy but tasteful dish to prepare. I served it with oven roasted potatoes – yukon golds roughly diced and tossed with a packet of Ranch dressing mix and olive oil and spread on a sheet pan to bake at 350 for 20-30 minutes. You could also serve with asparagus or broccoli.