Dining, Food, NYC, recipe, savory, Uncategorized

Lemony Chicken Piccata

Since I had extra capers in the fridge a great way to use them up is making chicken piccata.  This dish is super flavorful with the addition the the acidity in the lemons and white wine, but the flour is the key to avoiding tough overcooked chicken.  The recipe is adapted from Skinnytaste.

Todays post includes a mystery box…  There is only one hint here.  There is also lemon in this recipe.

Mystery Box

Mystery Box

Lemon Chicken Piccata

  • 1/4 cup + 1 teaspoon all-purpose flour, divided
  • 2 boneless, skinless chicken breasts, halved
  • 1/4 teaspoon each salt and pepper
  • 2 Tablespoons vegetable or canola oil
  • 2 Tablespoons capers, rinsed
  • 2 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 1/2 cup dry white wine
  • 4 (2-inch) strips lemon zest
  • 4 teaspoons fresh lemon juice
  • 1 Tablespoon unsalted butter
  • Spread 1/4 cup flour in a shallow dish. Pound each chicken breast half into thin cutlets (for 4 cutlets total). Dry cutlets with paper towels and season with salt and pepper. Dredge one side of each cutlet in flour, shaking off excess.


Heat 1 Tablespoon oil in a large skillet over medium-high heat. Once hot, lay 2 cutlets, floured side down, in the skillet. Cook for 3-4 minutes, or until golden brown. Flip cutlets over and continue to cook until no longer pink, about 1 more minute. Transfer cutlets to a plate and tent loosely with foil. Repeat with remaining 1 Tablespoon oil and 2 cutlets.

Add capers and garlic to the skillet. Return to medium heat and cook for about 30 seconds, until fragrant. Stir in remaining 1 teaspoon flour until incorporated. Whisk in broth, wine and lemon zest strips, scraping any browned bits for additional flavor. Bring to a simmer and cook until thickened slightly and reduced to about 1/2 cup, about 10 to 15 minutes.  I also sautéed the lemon slices in this step.

Return cutlets into the sauce, simmering until heated through and spooning sauce over chicken, about 30 seconds. Transfer chicken to serving plates. Off heat, remove lemon zest and whisk lemon juice and butter into sauce.

Serve to individual plates and spoon sauce over the chicken.  I served mine with a simple side of green lentils with celery, carrots, mushrooms and onions.

Dining, Food, NYC, recipe, savory

Salmon Burgers Take 2

So after a lot of research on Salmon Burgers,  I came up with another variety although I have one adjustment I would like to make in the future.  I used canned salmon (boneless and skinless) but thought the fresh (although more expensive) salmon would have made the patty even better.

the batch precooked

the batch precooked


  • 1T Capers
  • 1/2 red pepper diced
  • 2T spicy mustard
  • 1T mayo (I used light)
  • 1 lemon zest and juice
  • 1t hot sauce
  • 4T egg whites
  • 6T panko breadcrumbs
  • 1t garlic powder

I tried to turn it into an all pantry meal since I used canned tuna and it did indeed seem to work.  I sautéed the red pepper with hot sauce and a bit of mustard, spices, and capers for 15 minutes and let cool to room temperature.  I combined the pepper mixture with the salmon (if using fresh I would cook and break it into flakes) and the rest of the ingredients (eggs, mustard, mayo, panko, lemon, salt/pepper).  I let the mixture settle together in the refrigerator for an hour before cooking.  I tried one burger with extra panko on the outside for an extra crispy patty, but I didn’t find it necessary.

burger with zucchini

burger with zucchini