Simple Summer Recipes

June 16, 2015

Lemony Chicken Picatta

Ever feel like you are making the same few meals over and over again? We’ve been stuck in a rut for the past few months and decided to break out of our routine and try some new recipes for summer. The requirements? The recipes must be simple, summery, and of course, delicious. We first tried our hand at this Lemony Chicken Picatta last week and are dreaming about making it again soon. The best part? It literally takes 30 minutes.

What You’ll Need:

4 whole Boneless, Skinless Chicken Breasts
salt and pepper to taste
¼ cup all purpose flour
2 Tablespoons Butter
2 Tablespoons Olive Oil
1 cup chicken broth
2 whole Lemons
¾ Cup Heavy Cream
¼ cup capers
Chopped parsley, for garnish
1 pound Angel Hair Pasta (or equivalent–we used skinny spaghetti since we couldn’t find Angel Hair)
Optional: We added some pan-fried asparagus topped with parmesan shavings

What You’ll Do:

Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium high heat. (If the chicken breasts are overly thick, pound them to be thinner. Cooking time will be shorter.) Salt and pepper each side of the chicken breasts and dredge in the flour. Put the chicken breasts in the skillet. Cook for about 3 minutes on each side, or until it is cooked throughout and no longer pink. Remove from the skillet and set aside on a plate.
Turn the heat to medium low. Add broth, juice from both lemons, heavy cream, and capers. Bring the sauce to a boil and return to medium low heat. Test the sauce and season with salt and pepper as needed. Allow the sauce to cook and bubble for about 3 minutes.
Serve the chicken over cooked pasta and spoon the sauce over both. Sprinkle with fresh chopped parsley, parmesan shavings, and a dash of pepper flakes.

Serve with a glass of chilled dry white wine, sit on the balcony, and enjoy! Thanks to therecipecritic.com for this wonderful recipe!

Do you have any tried and true favorite summer recipes? We’d love to try them out and feature them here! Send us an email at thelausanneguide@gmail.com and we’ll get cooking!