I love different types of lemon chicken - this one came out of a Barefoot Contessa cookbook by Ina Garten. You brown the chicken then finish the cooking in the oven while you make the sauce.
The sauce is just your basic reduction of lemon juice and chicken stock, salt and pepper. You don't need a lot of sauce because the lemon is so strong. Paul and I decided that we like it sweet, so I added an equal amount of sugar as the lemon juice...much better.
As a side I used vermicelli with just a touch of white truffle oil and finished with Italian parsley and thinly sliced lemon.
2 comments:
I love this dish too! I use the same recipe from Ina. I like to use just one lemon in the sauce because I agree, that otherwise the lemon is too strong. I've never thought about adding sugar too it. I'll have to try that next time. I've never served with a side of pasta either. I usually do garlic mashed potatoes. But the pasta sounds good too. Again, something to try for next time. Thanks for the ideas!
MMMM! I love chicken piccata! Looks delicious!!
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