Since this recipe was originally posted, Killing Thyme has shifted it’s focus to the pesco-vegetarian diet. I’ve decided to keep a few popular meat recipes in my index for your convenience, including this one.
The first time I made a Classic Chicken Piccata something went amiss, and by amiss I mean it was $^&#ing terrible. I had added lemon slices into the sauce during the simmering process because the photo of the recipe I was following had cooked sliced lemons on the platter. Unfortunately, little did I know, cooking the pith of a lemon results in a very bitter flavor–so my Chicken Piccata was all bitterness and zero lemon-y freshness.
Needless to say… I was pretty pithed off.
Since learning my lesson, I usually skip the aesthetics of adding lemon slices. You can add them to the serving platter while plating, but it’s not a necessary step in the cooking process like I was once led to believe. But hey–a valuable lesson indeed! Because the Chicken Piccata that emerges from my kitchen these days is bangin’. So bangin’ in fact that I’ve had to come up with ways to enjoy this dish as a pescetarian. I’ll be posting my shrimp-y spin on this dish in the near future (and I have a delicious vegetarian version in the works that will be included in my e-cookbook this fall!), but for now you get the classic–my husband’s faaaaaavorite.
I like to serve this over spaghetti, and when doing so, I always make a bit of extra sauce so that I can toss the noodles into it.
Feel like changing it up?
Check out my Chicken Piccata with Orange and Wheat Beer Glaze. Same idea, but rather than use lemons, I used oranges; instead of white wine, a nice Belgian Whit.
If you make this dish, snap a photo and post it on Instagram with the hashtag #killingthyme!
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