We planted a lemon tree last spring and are just now harvesting our first lemons!
Every time I walk by this tree in the back yard, I hear the old “Lemon Tree” song in my head.
Remember that one?
“Lemon tree very pretty and the lemon flower is sweet
But the fruit of the poor lemon is impossible to eat…”
Well, with apologies to whoever wrote that song, these lemons are DELICIOUS to eat!
Since we only have a few lemons, I wanted to make something special with them. Chicken Piccata seemed to be just the thing!
Thin slices of chicken are lightly breaded a bathed in luscious lemony, buttery goodness.
Even though Chicken Piccata seems like a fancy restaurant entrée, it’s surprisingly quick and easy to make at home.
Here’s what you need:
Chicken Breasts, Lemons, Butter, Olive Oil, Capers, Flour, Chicken Broth, Parsley, Salt & Pepper
You can buy prepared chicken cutlets at the store but they are pretty expensive for what are basically flattened chicken pieces.
Instead, I would buy either boneless skinless chicken breasts OR for even less money, regular old bone in, skin on chicken breasts and make your own cutlets.
I started with 2 chicken breast halves that I took off the bone myself so they are now boneless and skinless.
Then you take a sharp knife and run it horizontally and evenly through your chicken to make 2 thinner cutlets.
I find that it’s easiest to place your hand flat and right on top of the chicken to hold it in place.
I’ve honestly never even come close to cutting myself doing this. Be careful, but it’s really not a big deal.