Lemon Chicken Piccata


INGREDIENTS
  • 2 skinless and boneless chicken breasts, cut in half lengthwise
  • salt and pepper to taste
  • all purpose flour, for dredging
  • 4 tbsp butter, unsalted
  • 2 tbsp olive oil
  • ⅓ cup fresh lemon juice
  • ½ cup chicken stock or dry white wine, I used wine
  • ¼ cup brined capers
  • ⅓ cup fresh parsley, chopped
INSTRUCTIONS
  1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
  2. In a large skillet melt 2 tbsp of butter with the olive oil, over medium to high heat.
  3. Add chicken pieces to the skillet and cook for about 3 to 4 min per side until browned. When chicken is cooked, remove chicken from skillet.
  4. Remove skillet from heat. Add lemon juice, chicken stock or wine, capers and scrape up the brown bits from the pan for extra flavor. Return skillet to heat and bring to a boil. Taste the sauce and season with additional salt and pepper if needed. Add chicken back to skillet and simmer for about 5 minutes. Remove chicken to a platter and add remaining butter and whisk for about a minute. Sauce will thicken a bit.
  5. You can return chicken to skillet and garnish with parsley. Alternatively you can pour the sauce over the chicken and garnish with parsley.
Source

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Zucchini Noodles with Cilantro Lime Chicken



Ingredients
  • 3 large zucchini
  • 1.5 lbs boneless & skinless chicken breasts, cut into 1" pieces
  • 1/2 tsp cumin
  • 1 tsp salt, divided
  • 1/4 tsp ground black pepper
  • 2 tsp any small hot pepper/jalapeño or to taste, seeded and minced (leave seeds in for very hot version)
  • 1 medium or 1/2 large lime, juice of
  • 3/4 cup cilantro, chopped
  • Cooking spray (I use Misto)
Directions
  1. Using a spiralizer or mandoline, make zucchini noodles, transfer into a large bowl and set aside. You can also chop zucchini into any size pieces, if you don't have the gadgets for making zucchini noodles.
  2. Preheat large ceramic non-stick skillet on high heat and add chicken. Saute until golden brown, stirring occasionally. Add cumin, 1/2 tsp salt and ground black pepper towards the end, stir and cook for another minute. Transfer to a bowl and set aside.
  3. Wipe clean or wash and pat dry the skillet and return to the stove on high heat. Spray with cooking spray and add zucchini noodles. Saute for 1.5 minutes, stirring frequently. Remove from heat and add previously cooked chicken, remaining salt, small hot peppers/jalapeños, lime juice and cilantro. Stir gently and serve hot.
Source

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