Lindsey of Noodle Nights and Muffin Mornings chose Chicken Piccata for the recipe this week. I've always wanted to try it - so here was my big chance!
The recipe from Food Network, courtesy of Ina Garten, of course.
The chicken was easily pounded to 1/4-1/2". I find the breading process tedious and time consuming, however that has much more to do with my kitchen setup and lack of appropriate breading trays than the actual process. The chicken breasts cooked quickly in the pan and then moved to the oven for a final heat through while I made the sauce.
Oh, the sauce. I reduced the amount of lemon from the start knowing my husband is not fond of lemon, but holy cow! That was one tart sauce. I added in capers and a small garlic clove. After tasting several times, I smoothed it out with a touch more butter. I tossed capellini quickly in the sauce and served the baked chicken on top with a touch of the remaining sauce.
Results: My husband wasn't fond of the sauce on the pasta, but loved it on the chicken. I thought the sauce tasted much better on the food than alone - it reduced the tartness. The chicken, though, was superb! The breading was perfect. The chicken moist and delicious. I can't wait to use it for chicken parmigiana. I'm not sure I'll make the "piccata" part again.
Final Grade: B