Dinner : Chicken Piccata

Papa, Mama & Baby Portions

Last night's menu: Chicken Piccata.  By no means would I call us chefs but we do love to fill our bellies with yummy food.  Our good friends make a Chicken Piccata that is amazing and when they make it, it's truly a treat.  I crave it often and I wanted to recreate it at home (plus I need to make use of all the lemons from our tree this year). This dish is filled with lemony deliciousness and so good that everyone had seconds including Maksim. Stan and I work as a team and made the entire meal including salad in about 30 minutes.

Our Chicken Piccata Recipe:

4-5 boneless chicken thighs (you can substitute with chicken breast or even turkey tenderloin)

1 cup flour

2 Tbsp. olive oil

1/4 cup dry white wine

4-5 garlic cloves (minced, we love garlic!)

1/2 cup low sodium chicken broth

5 Lemons

2 Tbsp. capers

2 Tbsp. salted butter

1 Tbsp. chopped fresh parsley

salt and pepper to taste

Cooked penne pasta

1. Cut chicken thighs to desired size.  Salt and pepper chicken thighs to taste. Dredge thighs in flour.  (start boiling water here to cook pasta (we used penne) if you want to put Chicken Piccata over it like we did).
2. Add olive oil into a saucepan over med-high heat.  Add chicken thighs and cover for 5-8 minutes.  Flip chicken and cook for another 5-8 minutes.  Set chicken aside on a plate.
3. Using the same saucepan deglaze it with dry white wine.  Cook for 2 minutes on medium heat then add garlic and cook for 2-3 minutes or until slightly brown.  
4. Juice 4 lemons.  Add the lemon juice, capers, and chicken broth to the saucepan.  Use remaining lemon, cut into slices and add to the sauce pan.  
5. Add chicken thighs to saucepan, continuing to cook on medium heat.  Add butter and cook for another 5 minutes.
6. Let stand for 3-5 minutes so the sauce thickens.  If desired pour over pasta and garnish with parsley.  
7. Bon Appetit!

Love,

First Gen Fam