I have to apologize...I don't have a picture. I know I took one. I even remember uploading it. Now, nothing. Argh.
When I was a workaholic, single gal about town I probably made myself some version of this lemon and chicken dish at least twice a week. This was also the same amount of time that I actually spent in the kitchen during those days.
This week's dish is courtesy of Lindsey at Noodle Nights and Muffin Mornings. Thanks for the lovely choice!
Since I have made this dish or a version of this dish several times, I didn't really vary from the recipe. I thought I would remain true to Ina. Yes, you read that right...I actually DREDGED.
It wasn't so bad, and since I was only making dinner for the hubs and myself I only had to do the whole flour, egg, breadcrumb thing twice.
For me, chicken piccata needs capers. That's just how I roll. I added about 1 tablespoon. And although I made only 1/2 the chicken part, I made ALL of the lovely lemon sauce. I used 1/2 of it to toss with some warm pasta. Some would say it was lemony, but really to me it could have used more!
The original recipe can be found HERE.
The dish was wonderful, and for a minute there it felt like it was 10 years ago.
If you have time, check out what the other Barefoot Bloggers have to say!