Lemon Chicken

Oh me, oh my I liked this one. I even liked it for lunch the next day, so lemony and refreshing. It’s a takeoff of chicken piccatta, minus the capers. The chicken itself isn’t lemony (though you could certainly add lemon zest to the breadcrumbs if you wanted) but, in my version, the vegetables and pasta that the chicken is served with are delightfully lemony.

A few words of advice though:

1. I used chicken breasts cut in half to make cutlets and still had to pound them thinner to get them to cook through. Make sure they are reallllly thin.

2. Do not skimp on the oil. The 1st batch of oil is needed for browning and to avoid chicken sticking to the pan. The 2nd is so the pasta doesn’t clump and has a sort of sauce. You really need it.

3. Use whatever veggie you like. The recipe says greenbeans, I used broccoli and I could even imagine using carrots! Have fun and tweak to your taste.

Because chicken is a healthy source of protein (12g) and this is a quick and easy meal, I am entering it in Eat Healthy: Protein Rich.

Lemon Chicken

Adapted From Better Homes and Gardens

Makes 4 servings.
4 chicken cutlets
1 Tbsp. Dijon-style mustard

salt and pepper
1/4 cup seasoned fine dry bread crumbs

4 TBSP olive oil, divided
8 oz. green beans (or broccoli or other vegetable)
2 lemons, 1 sliced and 1 juiced
1 Tbsp. capers (optional)

Cooked Pasta of choice

Directions
1. Place one chicken breast half between sheets of plastic wrap. Lightly pound with flat side of meat mallet to even thickness. Repeat.

2. Brush chicken with mustard; sprinkle evenly with salt, pepper, and bread crumbs to coat.
3. Heat 2 tablespoons olive oil in skillet over medium heat. Add chicken. Cook 4 minutes per side or until no pink remains. Transfer to plates.

4. Add 2 tablespoons olive oil to skillet. Cook green beans/other veggie in oil 2-4 minutes or until crisp-tender; add lemon slices. Add juice and capers (if using)to skillet; heat through. Add pasta and toss. Serve chicken on top of the pasta and vegetables.