Saturday, October 1, 2016

Saturday Recipe

So today is the beginning of October. Hardly seems possible that the year has sped by so fast. I have recently discovered a blog Jo Cooks, not me another Jo, and this is one of her recipes. Any combination of lemon and chicken certainly works well.This is actually very similar to a recipe we cook all the time.

Creamy Lemon Chicken Piccata Fettuccine

Creamy Lemon Chicken Piccata Fettuccine - this is for the lemon lovers out there. Crispy chicken with fettuccine in a creamy lemony sauce with capers and garlic.

8 oz uncooked fettuccine
1 ½ lb chicken breasts, skinless and boneless (about 3 or 4)
salt and pepper to taste
½ cup all-purpose flour
4 Tbs unsalted butter
1 Tbs olive oil
1 Tbs all-purpose flour
2 cloves garlic, minced
1 cup chicken broth, low sodium
1 Tbs fresh thyme, chopped
1 Tbs brined capers
juice from 1 lemon, about 3 tbsp
1 cup heavy cream
1 Tbs fresh parsley, chopped

1. Cook the fettuccine according to package instructions until it's al dente.

2. Preheat oven to 350° F

3. Add the ½ cup of flour to a shallow plate. Season chicken with salt and pepper, then dredge through the flour.

4. In an oven safe skillet melt the butter over medium heat. add the chicken and cook on both sides until golden brown, about 3 or 4 minutes per side. Do not worry if the chicken is not cooked through. Remove the chicken from the skillet and set aside.

5. Discard the leftover butter in the skillet and add the olive oil. Whisk in the flour until a paste forms. Stir in the garlic and cook for 30 seconds. Whisk in the chicken broth, you will notice it start to thicken immediately.

6. Add the thyme, capers, lemon juice and stir. Stir in the heavy cream and season with salt and pepper if needed. Add the chicken back to the skillet and place in the oven and cook for about 30 minutes until chicken is cooked through.

7. Toss the pasta together with sauce, you can remove the chicken to make it easier to toss the pasta with the sauce, then garnish with parsley and if preferred some Parmesan cheese.

Servings: 4

Author: Joanna Cismaru
Source: Jo Cooks

Have a great weekend.


  1. Yummmm! But w/o the lemon for me!

  2. Replies
    1. Yup, I'm planning to cook it quite soon Birgit. Especially as I have just defrosted the freezer and found I have more chicken than I thought LOL

  3. Replies
    1. Oh yeah.

      So I tried eating chicken again last night and got a headache and then that left, followed by a undigested restless night of not enough sleep.

      But the good news is, I can still eat all my veggies and fruits.

    2. Sorry about the chicken Ivy. What a pain. Seems like you are a vegan with no choice in the matter. Veggies and fruits make good meals after all.

    3. I'll probably try again here and there. I do fancy chicken. The cow and pig I don't care, even the lamb (though all those are yummy - I would be happy if I could just eat the chicken).

      If any of that makes sense.

      Just finished a cup of homemade hot chocolate using maple syrup, non-sugar soya milk and cocao powder. At the end, I used arrowroot starch to give it that creamy texture. Wow. So yummy.

      That's about all from here. It's Saturday and I'm still in my jams.

    4. Chicken is good if you can manage it Ivy. Hope you find you can.

      That chocolate sounds pretty good.

    5. Trying it again today but earlier in the day to see if that makes a difference.