Wednesday, January 16, 2013

Crispy Lemon Chicken Piccata

You know what I hate most about winter?
It is so freaking dark! Dark when I go to work, dark when I come home from work. It is so dark that it makes taking pictures insanely difficult.

I love taking pictures with natural light; it makes food look amazing. Using lamps and lights makes food look terrible.

That is why I only have 1 photo of this meal.
It was dark, my pictures sucked.

But on the bright side, this dinner didn’t suck!
It was easy and delicious, a great weeknight dinner.

What you need,

3 lemons
2 boneless skinless chicken breasts
2 tbsp. miracle whip salad dressing
22 Ritz crackers, finely crushed
1 tbsp. olive oil
1/2 cup low sodium chicken broth
1 tbsp. butter
1 tbsp. capers
1 tbsp. chopped fresh parsley, optional
Fresh grated Parmesan cheese
1 lb. spaghetti or any thin pasta

Cut one lemon in half and slice one half into 4 thin slices, set aside.
Juice the remaining lemon half, plus the other 2 lemons. I got about ½ cup of juice.

Trim the chicken of any fat and pat dry with a paper towel. Use 1 tablespoon of miracle whip to coat each breast in a thin layer.
Press the chicken into the crushed Ritz crackers to coat with the crumbs.

Cook the pasta in a large pot of boiling water, according to package directions.
Drain and set aside.

Heat the oil in a large skillet over medium high heat.
Cook the chicken for 5 minutes, or until golden brown, then flip and cook another 5 minutes or so until the chicken is cooked through.

Remove the chicken from the pan and place on a plate, loosely cover with foil to keep warm.

Wipe out the pan with a paper towel. Add in the lemon juice and chicken stock. Cook for 6-8 minutes until the liquid reduces by about a third, stirring occasionally.  Stir in the butter, lemon slices and capers. Cook for 3-5 minutes until the butter is melted and the lemons are heated through.

Serve the chicken over pasta with the sauce, garnish with parsley and a little fresh grated Parmesan cheese.

Come on spring, hurry up. I am tired of living in the dark!


Recipe adapted from Kraft Kitchens

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