We're an [extra]ordinary group of cookers and bakers with a love of all things Ina. We'll be blogging through the recipes in How Easy Is That? as a group posting about them on each Thursday of every month.
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I’ve made this dish several times and am looking forward to making it again. I do, however, ease up on the lemon zest. In Ina’s recipes, I find her use of lemon just a tad bit too much for me and I LOVE LEMON!
Ina is obsessed with parchment paper. I think plastic wrap will work just fine when pounding the chicken out. Speaking of…. does anyone has an suggestions on ensuring chicken is a uniform thickness? I have had problems in the past with one side being thicker than the other. TIA!
Chicken Piccata was a huge hit at my house. I didn’t think to add capers, but they sound great. For pounding out my chicken, I usually put 2 pieces at a time in a large zip lock bag and pound away. No mess, no leaks, no slippery slimy stuff on the counter!
This was fantastic! I used medallions of boneless chicken to save time on flattening, and it was great because I got 5 servings instead of 2. The sauce was quite lemony, but mellowed when put on the chicken. I had capers nearby, just in case, but found I didn’t need them.
Last Wednesday was my bday and I didn’t manage to get to this. I had planned to make it for my birthday dinner and had even bought the lemons in advance (I had only had them for 3 days!!!!). The day of, I went to get the lemons and they had mold all on the bottom. SO, I am making the chicken piccata and sauteed broccolini tonight. I’ll post about them both on Thursday. Sorry for the delay!