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CHICKEN PICCATA & LEMON BRUSSEL SPROUTS


one of my favorite notes in food is sour, usually from lemons. a dish that i think really captures this flavor profile is chicken piccata. i love this and it's incredibly easy to make. the added bonus for me are the capers, which add to the sour note. it seems like there are ways to adjust this recipe by either using white wine and/or garlic, which i may experiment with, especially since i just prepared a julia child's moules a la mariniere recipe that called for these ingredients and it was super delicious (post to follow)!

the other, very trendy side i wanted were lemon brussel sprouts. i've had and loved brussels with bacon, but to keep with the lemony theme, i found this extremely delicious recipe! it calls to add cheese, but i was fine without it.

these combined may be too much of the same for some, but it is what i considered a perfect homemade meal.

CHICKEN PICCATA
posted on food on the food on march 1, 2012
  • 2-3 boneless, skinless chicken breasts
  • salt & pepper to taste
  • 1/3 c all-purpose flour
  • 4-5 T olive oil
  • 3/4 c chicken stock
  • 1/3 c fresh lemon juice (about 1-2 lemons)
  • 1/4 c capers
  • 2 T finely chopped parsley
  • 2 T unsalted butter
wash & dry chicken in cold water. either butterfly each breast or cut all the way for a bigger piece or two thin slices, depending on what you like/need.

season breast with salt & pepper and dredge in flour. shake off excess.

heat 3 T of olive oil in a large skillet on medium-high heat. in two batches, cook the chicken until brown, about 3 mins on each side. add more oil as needed to the next batch. set aside.

add stock, lemon juice, and capers to the empty pan. bring to a boil, scraping up the browned bits from the bottom of the pan.

add chicken and juices to the pan. simmer uncovered on low until sauce is reduced and chicken is heated through, about 5 mins. remove chicken, set aside. whisk butter and parsley into sauce. spoon sauce over chicken and serve.

LEMON BRUSSEL SPROUTS
posted on babble on november 10, 2010
  • 1 lb brussel sprouts, washed, trimmed, & halved
  • 1 T olive oil
  • 1 t salt
  • zest of 1 lemon
  • 2 T lemon juice
  • 1/4 t salt (more if you'd like)
  • 1/4 c olive oil
  • 3 T pecorino romano or parmesan (i didn't use this, but had it on the side for anyone who wanted it - aka the husband)
preheat oven to 375° F. toss brussel sprouts in olive oil and arrange on baking sheet. cook for 35-45 mins until edges are dark brown & slightly crisp, flipping at the halfway point. move to large serving bowl.

meanwhile, combine lemon zest, juice, and salt. slowly whisk in olive oil until thickened and emulsified. toss the brussel sprouts with the dressing. add salt as needed and cheese, if preferred, and serve.
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