Do you feel like chicken tonight?

Well, you will with this Sautéed Chicken with Olives, Capers and Roasted Lemons from the gentle Italian lamb and talented Chef Lidia Bastianich.  This hails from the same great line-up of female chef recipes I tried last week and was so lovely in every way. The lemons were muted a bit due to roasting them in olive oil and were contrasted by the briny olives and capers. I also loved the crispy breadcrumbs and arugula (it calls for spinach but I wanted a bit of spiciness to this) that made it feel like a substantial but not too filling meal. The one thing that really gave a “zing” to the chicken was the simple light dusting with flour before sautéing. A simple but effective step that made the chicken slightly crispy while still retaining its moisture.  I felt the simplicity and bright, clean flavors of the dish is what really made this a winner for us. Serve this to your loved ones or at a dinner party, trust me, their will be licked plates.


Sauteed Chicken with Olives, Capers and Roasted Lemons (Photo by Tina Rupp)

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