Tuesday, September 18, 2007

Today's Post Brought To You By The Lemon

In Italy, lemons, or limoni, are everywhere. Italy produces several varieties of lemons. This ubiquitous fruit is used in one of the most popular Italian dishes - piccata. According to, there are several definitions for piccata, but all have one aspect in common. No matter whether you serve it with parsley or spices, butter or wine, piccata is not picatta without the lemon.

This is a very healthy version of piccata because it isn't dredged in flour, chicken broth instead of wine, and uses EVOO instead of butter. My best tip for making this a true piccata is to make sure to pound the chicken thin - scallopine style!

In tribute to the lemon, and to echo the flavors, I served this chicken piccata with the new lemon pepper papperdelle from TJs. It was a very citrusy night. Now mange!

Light Chicken Piccata
1/16 cup olive oil
2 cloves garlic, minced
2/3 Tbsp chopped fresh thyme
2/3 tsp chopped fresh tarragon
2/3 Tbsp fresh lemon juice
1/3 tsp salt
1/4 tsp pepper
2 boneless, skinless, chicken breasts, pounded thin
1/8 cup chicken broth

1) Heat oven to 400.
2) In a small bowl combine all ingredients but chicken and broth
3) Place chicken in pyrex baking dish , spoon herb mixture over top and pour broth over.
4) Bake 6 minutes on each side, or until cooked through
5) To serve, arrange chicken on platter and pour pan juices over it