A recurring dish in our kitchen is this fantastic Chicken Piccata from Cooking Light. I’m a huge Cooking Light fan in general, and this is one that just really hits the spot! Fair warning, it is relatively involved (especially for a Cooking Light recipe), but it’s nothing too difficult and is really worth the effort.
I don’t do a lot of meal planning, especially for meals made during the week. Weekdays, it’s all about making something relatively quick while still healthy, and generally only things that I know how to make without a recipe. If I know I’m going to have more time one evening for some reason, I might plan on making something a little more involved, but we’re probably talking a salad here (but I’ll actually follow a recipe and maybe there is some kind of interesting ingredient).
Last week, for whatever reason, the food I was making through the week just lined up perfectly and the leftovers fed into the next meal so well. Earlier in the week I had made a Farro and Kale Salad from a Giada de Laurentiis recipe (love ya, Food Network). I’ll keep those stories for another post, but the leftovers of that salad were amazing and carried us through the week.
So late in the week I made this Chicken Piccata, which was wonderful, and totally fresh. I paired it with the Farro and Kale Salad that we had made earlier in the week, and roasted up a handful of red potatoes and carrots (since you never have too many veggies, right?).
It was practically a little Thanksgiving meal at our house on a weeknight!
I was so impressed, but even better was that I hadn’t slaved away in the kitchen for hours to pull it off. It was honestly really well-placed leftovers 🙂
For the Piccata recipe, there isn’t a thing I would change. This time, I did buy capers (I don’t personally like them, but understand they add a good flavor) and they were worth it. Also, I made the mistake of cutting the thin lemon slices and then trying to de-seed afterwards. Basically that just means you end up with 100 small seed pieces, rather than a handful of big seeds. Lesson kids, is to try to pull the seeds out as you are cutting just to save yourself the aggravation.
Seriously, book mark this one! It’s one of our favs. If you try it out, let me know what you think!
You can find the full recipe here.