Posts Tagged ‘lemon’

Lemon Meringue Pie


Lemon Meringue Pie brings all kinds of wonderful memories to mind. Especially memories of my Daddy. It was one of his most favorite things in the world. Actually, he liked pretty much anything lemon.  I think it was probably his favorite flavor. Lemon pie, hard lemon candy. If it was lemon, he liked it. I never, ever take a bite of lemon meringue pie without thinking of him and how much I miss him.

I’m so lucky that I currently have five generations of living family members. My Mama, her mother, my daughter and her two children. That’s really something. Daddy lived to see that, too. He knew my oldest grandchild for a few months before he passed away. Almost every time I go back home, Mama and I go to the city cemetery for a visit. I think he knows we check on him.

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 Bonus time! The sauteed broccolini is a bonus Barefoot Blogger recipe for the month of March and it was chosen by Mary of Meet Me in the Kitchen. I actually made this to serve with the Chicken Piccata a few days ago. BeeBop and I were both kinda on the fence about it. I’ve cooked broccolini a few times in the past and we’ve never really been crazy about it. And, truth be told, this was much the same. If you just want something different for a side dish, though, this could work. So, if you want to give it a try, then…

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[BB] Chicken Piccata


I was recently honored to be accepted into the Barefoot Bloggers group. It’s a group of food bloggers who cook and blog about the Barefoot Contessa, Ina Garten’s, recipes. We all cook the same recipe and blog about it on the 2nd and 4th Thursdays of each month. So, my first recipe was Chicken Piccata. I knew we would love it because first it was a Barefoot Contessa recipe and second what’s not to like about chicken with butter, lemon and white wine?? Give this one a try. You’ll like it very much. I’m sure.

Here’s what you need:

2 split (1 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 extra-large egg
1/2 tblsp water
3/4 cup seasoned dry bread crumbs
Olive oil
3 tblsp butter
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 cup dry white wine
Sliced lemon, for serving
Chopped fresh parsley, for serving

Here’s what you do:

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both side with salt and pepper.

Mix the flour, 1/2 tsp salt, and 1/4 tsp of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tblsp of water. Place the bread crumbs on a third plate. Dip each chicken breat first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.

Heat 1 tblsp of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.

For the sauce, wipe out the pan with a dry paper towel. Over medium heat, melt 1 tblsp of butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 tsp salt, and 1/4 tsp pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tblsp of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.


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