Even though summer is starting to set, it’s still here. And let’s face it, with global warming
trying to kill us all, it’ll be toasty warm well into October…which means LEMON SEASON NEVER ENDS! Which means baked chicken piccata is on the menu. Now, I always promised I wouldn’t be one of those bloggers who tried to put in a whole life story before you get to the ingredients, but I would have to say this is a “lemons into…baked chicken piccata” recipe for me. Over the last year and a half, I’ve experienced a lot of challenge, but a lot of growth. Just recently I’ve realized some amazing things about life, love, friendship, and self. I celebrated it with this recipe. It’d be a while since I even cooked anything resembling new, and so here it is. I’m back to it! Ready to create some more amazing dishes for all of you as we move into the second half of this year. I try to think of this baked chicken piccata as less of a cheer up dish, and more of a dish that will make you remember how bright the future really is.
For the chicken
- 2-4 chicken breasts
- 4 tbsp egg whites
- 1 cup bread crumbs
- 1 cup flour
- Salt, pepper, garlic powder, and a pinch of cayenne
- 1 tsp lemon zest
For the sauce
- 12 garlic cloves, minced
- 1 tbsp olive oil
- 1 cup chicken broth
- ½ cup white wine
- 2-3 tbsp capers
- Juice from one lemon
- Salt, pepper
- Slurry – add equal parts of cornstarch and water (1-2 tbsp should do)
- Preheat your oven to 425 degrees and spray a baking sheet or tin foil with olive oil spray
- Pound chicken breasts to get them nice and thin. Dredge them in flour, egg, and breadcrumbs.
- Bake chicken for 25-30 minutes or until a safe temperature to eat (165), flipping sides half way though cooking.
- While chicken is baking, saute your garlic in a small pot or pan until soft and fragrant. Add salt, pepper, wine and broth. Simmer for a few minutes.
- Add in your capers, and then before serving, add in the slurry and watch it thicken up! Add that squeeze of lemon at the end.
- Serve chicken and drizzle sauce over it. This dish goes great with a side of pasta or my homemade oven fries!