I've been buying lots of lemons at the market every week because I like to drink lemon juice every morning. I squeeze the juice out of half a lemon and then down it like a shot and then chase it with water. It's been helping me keep my skin really bright, it's been helping me not get sick *knock wood*, and it's a great way to jumpstart my metabolism in the morning.
The thing is, I forget to do this at least one day a week which means that there's always an extra lemon sitting in the fruit bowl. So, one night when I was trying to decide what to do for dinner, I stared at the package of chicken, then at the leftover lemon, and decided that chicken piccata would be the way to go. Luckily, we had a jar of capers in the fridge and a good bottle of white wine so I was all set.
I like using chicken thighs instead of breasts because they're more tender and more moist and because of that, I don't even bother pounding them. But, if you're a boob-person and/or a traditionalist, then go for the breasts and pound them out thinly. Seriously though, thighs taste better and they're cheaper so that's the cut of chicken I usually buy. You will likely never see a chicken breast-specific recipe here; I'm not a fan.
4 chicken thighs
1 teaspoon salt
1 teaspoon pepper
¼ cup flour
1 tablespoon butter
1 tablespoon olive oil
2 cloves garlic, chopped
1 tablespoon capers
1 teaspoon lemon zest
½ teaspoon crushed pepper flakes
juice of ½ lemon
½ cup white wine (or chicken stock, if you're not a fan of wine)
1 teaspoon basil
Start by liberally seasoning the chicken with salt and pepper and then dredging in flour. Make sure to really shake off the excess.
fettuccine alfredo with some leftover fresh pasta (which I subsequently dried). Because the chicken is so lemony and bright, I thought this cheesy pasta dish would be pretty good with it (and I was right).