I have done a few guest posts but never a joint post until I found Erinn from Pink’s Pantry who is from the Vancouver, British Colombia area. She was looking for a guest poster and I “applied for the job”, so to speak. We threw around a couple of ideas and came up with a “joint post” which has been lots of fun to work on. We each did the same dish, but a slightly different recipe and as you can see from our pictures, the final result looks just delicious!! Erinn has a really beautiful food blog so go check it out.
Chicken Picatta is a delicious dish made with lemon, capers, olive oil, wine and butter. I only used a small amount of butter to try and keep it lower fat. Most recipes that I have seen use at least 5 or 6 tablespoons, which I feel is a lot. I made this for my son’s 25th birthday so it’s definitely a “special occasion” dish as it takes a bit more time than a normal every day chicken dish. I love the sourness of the lemons and the saltiness of the capers. All the ingredients compliment each other so well.
I will start with Erinn’s recipe and mine will be below that. So if you want to see how we made our dishes, keep reading!
Veggie cooking spray
1-2 tbls margarine
1-2 tbls olive oil
2 tablespoons panko (for dredging)
2 tablespoons flour
1 egg white for dredging
1/4 cup low sodium chicken broth (or white wine)
1/2 shallot, diced
1 tablespoon lemon juice
1 tablespoon capers, rinsed and drained
1 tablespoon chopped fresh parsley
Spray large skillet with cooking spray and the olive oil & heat over medium-high heat
Dredge chicken lightly with egg white, then panko
Fry chicken until no longer pink.
Remove chicken and keep warm in oven
Melt margarine in same skillet
Stir in the flour and heat over medium for 1-2 minutes
Stir in chicken broth or wine and lemon juice and heat to boiling
Stir until thickened (1-2 minutes)
Reduce heat and simmer 15 minutes until sauce consistency
Stir in parsley
Serve over your favorite pasta or zucchini pasta