Hey guys!
I had a long day and came home wanting something filling.
So, here is the plan:
Tonight's dinner consists of a main dish and a side. I was craving chicken all day, so I decided to go with my favorite lemon chicken piccata and what better to go with it than parmesan roasted potatoes.
Before we get to the recipe i would really appreciate it if you would
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Parmesan Roasted Potatoes
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| Ready for the oven |
What you need!
- 1 1/2 lb baby or new potatoes
- 1/4 cup olive oil
- 2 tbsp melted butter
- 3 heads garlic, top trimmed
- 1/2 tbsp chopped parsley leaves
- 1/2 lemon, cut into wedges
- 2-3 sprigs thyme
- 1/4 tsp salt
- 1/2 tsp cracked black pepper
- 1/3 cup grated low fat parmesan cheese
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| Ready to serve |
How to make it!
1. Preheat oven to 350F.
2. Cut openings in the potatoes (do not cut through the potatoes).
3. Place potatoes in a roasting pan and brush with the olive oil and melted butter.
4. Add garlic, parsley, lemon and thyme in the pan between the potatoes.
5. Sprinkle the salt and black pepper.
6. Roast the potatoes for 30 minutes, basting the oil mixture at 10-minute intervals.
7. After 30 minutes add the parmesan cheese on top of the potatoes, sprinkle evenly on top.
8. Turn off the heat of the oven, and leave the potatoes in the oven for about 5 minutes when the cheese melts.
9. Serve immediately and enjoy.
Lemon Chicken Piccata
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| All you need |
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What you need!
- 2 skinless and boneless chicken breasts, cut in half length wise
- Salt and pepper to taste
- All purpose flour, for dredging
- 4 tbsp butter, unsalted
- 2 tbsp olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock
- 1/4 cu brined capers
- 1/3 cup fresh parsley, chopped
How to make it!
1. Season chicken with salt and pepper.
2. Dredge chicken in flour and don't forget to shake off excess.
3. In a large skillet melt 2 tbsp of butter with the olive oil, over medium to high heat.
4. Add the chicken pieces to the skillet and cook for about 2 to 4 minutes per side until browned.
5. When chicken is ready, remove from skillet.
6. Remove skillet from heat.
7. Add lemon juice, chicken stock, capers and scrape up the brown bits from the pan for extra flavor.
8. Return skillet to the heat and it bring to a boil.
9. Taste the sauce and season with additional salt and pepper if needed.
10. Add chicken back to the skillet and simmer for about 5 minutes.
11. Remove chicken to a platter and add remaining butter and whisk for about a minute, the sauce will thicken a bit.
12. return chicken to skillet and garnish with parsley. Alternatively, you can pour the sauce over the chicken and garnish with parsley.
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| Lemon chicken piccata |
Hello there!
My name as you have seen above is Nabeelah Al Sabah, and I am currently studying towards a bachelors in marketing at the Gulf University of Science and Technology in Kuwait. I moved around a lot during my schooling years from my early years at the English School for Girls, to the American Creativity Academy, and finally graduating from the American International School. My favorite interest is cooking, and I do it all the time. This is the main reason why I decided to create my blog Yumfast!
