More zoodles! We can’t stop!
It rained all weekend here, which was so nice. Seriously, it’s never super rainy here for several days in a row. Aside from it squashing our plans to go to the park yesterday, it was a great excuse to stay in all weekend and be lazy (I use the term “lazy” lightly these days, with two mobile babies). And eat sandwiches. I ate lots of sandwiches this weekend. PS- if you’ve never tried pepperoni on your turkey sandwich, I highly recommend.
Chicken Piccata has long been a favorite of mine, and I’ve made similar recipes here and a sour cream version here. Oh and more lemon butter here and a lemon dijon butter sauce here. This is a very basic white wine lemon butter sauce, so easy and so quick. We loved it with the zoodles because they suck up every ounce of flavor in the sauce.
- 1 1/4 lb chicken cutlets (butterflied breasts, alternatively pound them thin)
- 1/2 cup + 1/2 tablespoon flour, divided
- 1 1/4 teaspoon kosher salt, divided
- 2-3 tablespoons olive oil
- 4 tablespoons butter
- 3/4 cup good white wine (such as chardonnay or sauvignon blanc)
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon dijon mustard
- 1 package Veggie Noodle Co. Zoodles (or several zucchinis spiralized)
- 2-4 tablespoons capers
Start by preparing the chicken. Make sure they are either cutlets or pounded thin. Place 1/2 cup of the flour in a shallow bowl. Season the chicken with 1 teaspoon of the salt, and pepper to taste. Coat each piece in flour, shaking off the excess. Heat 2-3 tablespoons oil in a large pan. Working in batches, cook the chicken – about 3 minutes per side (for thin chicken). Set aside. Add butter to the pan and melt. Whisk in 1/2 tablespoon of flour. Add in wine and lemon juice, whisking to remove lumps, and then let it reduce for about 10 minutes. Whisk in remining 1/4 teaspoon salt, Dijon mustard and capers and remove from heat. In another pan, cook the zoodles for 2-3 minutes. Plate the zoodles, top with chicken and sauce.