Although we left the holidays behind, January continues to claim a line from a holiday song…Oh, the weather outside is frightful.
Citrus fruits, with their high content of Vitamin C, are ripe and ready for use. Whether it’s a serving of grapefruit in the morning, a snack of juicy orange segments, fresh lime juice squeezed over a fruit salad or even a bowl of beautiful lemons on the table centerpiece, citrus speaks sunshine and warmth to me.
Combine citrus with comfort food, and you just might be having Chicken Piccata for dinner. This Italian dish has many variations and is found in fine dining restaurants. But you’ll find this lemony recipe easy to make at home. Pick up a jar of capers (near pickles and olives) and you’ll be set.
CHICKEN PICCATA RECIPE:
2 chicken breasts
Salt & Pepper
All purpose flour
2 Tbsp olive oil
1 Tbsp capers
1/2 cup chicken broth
Zest from 1-2 lemons
1/4 cup fresh lemon juice
2 Tbsp cold butter, cut in chunks
2 Tbsp fresh parsley or1 tsp dried
Pound 2 boneless, skinless chicken breasts to 1/2” thickness. Cut in half, if desired. Season with salt and pepper, then coat with flour.
Heat olive oil in skillet. Place chicken pieces into hot oil and cook about 4-5 minutes per side on medium heat. Remove chicken to a plate.
Mash about 1/2 of the capers to release flavor, then add capers to skillet, followed by chicken broth. Scrape the bottom of the pan to release browned bits.
Add in lemon juice and zest. Stir in chunks of cold butter, then add the parsley.
Return chicken and any accumulated juices to the skillet. Spoon the Piccata Sauce over the chicken pieces and you are ready to serve your Chicken Piccata!
