Tag Archives: chicken

Freshness overload

Last night’s dinner was a go-to for us. Chicken cutlet with bruschetta. My bruschetta changes depending on what looks fresh in the produce department. I was lucky enough to be in Astoria the other day and shopped at my favorite grocery store (shout out to Berry Fresh on Ditmars). So for this bruschetta I incorporated fresh cucumbers, dill, tomatoes, red onion, chopped Greek olives, a fabulous feta cheese and a good quality EVOO. I mix this all together with a little kosher salt & pepper and let it get cozy in the fridge for about an hour so that all the flavors come together. Take it out of the fridge about 20 minutes before serving.

You can use this bruschetta on top of any protein you like. Last night I fried up some chicken cutlets and plated it all on top of some of steamed broccoli rabe and a side of tzatziki.

Pro-tip: when you steam the broccoli rabe add a bullion cube to the boiling water, this takes the bitterness out of the broccoli rabe. Also, I drain the cooked broccoli rabe then quickly sauté it with a little garlic, salt, pepper and crushed red pepper flakes (just long enough to incorporate all the spices).

Easy Peasy, Lemon Squeezy…

Chicken Piccata aka Lemon chicken – Just love this dish. It’s got a fresh, satisfying taste, fills you up and isn’t terribly complicated to prepare. The chicken can be served over rice, polenta, zucchini spirals, you name it. I prepared mine in our large electric skillet (this allowed me to cook all the cutlets at once versus a few batches in a saute pan). Preparation for this dish is everything.

To prepare:

Juice three lemons and slice one lemon. Chop up one leek (white part only), strain about 1/4 cup of capers, soften 2 tablespoons of butter and chop some fresh parsley. Salt & pepper both sides of boneless chicken breasts that are of similar thickness (this recipe is best with thinner pieces). Dredge chicken lightly in seasoned flour and place on wire rack. Next, heat EVOO in skillet or saute pan and saute chicken until cooked (cook time will vary on thickness). As pieces are cooked remove chicken and place on a warm plate. (This is where the magic happens.) Deglaze pan with about 2 cups of chicken broth and freshly squeezed lemon juice. After warmed through add butter, capers, chopped leeks and if you like some minced garlic. Cook an additional 5 minutes. I served this dish over rice. To plate it, add rice to center of plate, center a chicken breast on top of rice, spoon the lemon sauce over chicken and garnish with a slice of lemon and a dash of fresh parsley.