Health benefits: Vitamin C, pectin, magnesium, limonene.
What to look for: Lemon peels should be bright yellow and glossy, without a hint of green. The fruit should be firm, plump, and heavy for its size.
Here’s Today’s TRICK:
If you take a room-temperature lemon, roll it under your palm to kind of squish it up, you’ll get the maximum juice out of it before squeezing it.
And here’s a TIP:
If you have a recipe that calls for lemon juice, go ahead and zest the lemon first (get the rind off with a zester tool). Or visa versa… if you have a recipe that calls for lemon zest, but not the juice, go ahead and juice it. Freeze either the zest or the juice. The next time you have a recipe calling for either, you’ve got it already in the freezer!
And Your RECIPE:
Lemon Chicken Piccata
- 4 6-oz. boneless, skinless chicken breast halves flattened to about 1/4-inch (use a plastic bag and rolling pin)
- Sea salt and freshly ground black pepper
- 1/3 cup flour
- 2 teaspoons finely grated lemon zest
- 1/2 teaspoon paprika
- 2 cloves garlic pressed
- 1 tablespoon olive oil
- 1/4 cup fresh lemon juice
- 1/2 cup dry white wine or use additional broth
- 1/2 cup low sodium chicken broth
- 1 14-oz. can artichoke hearts quartered or use equivalent frozen artichoke hearts
- In a skillet, heat olive oil over medium high heat. Season flattened chicken with salt and black pepper. In a shallow dish (or dinner plate), combine flour, lemon zest and paprika. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour.
- To the hot oil, add the garlic. Add chicken and saute 2 minutes per side, until golden brown. Add lemon juice, wine and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce thickens. Add artichokes and simmer 1 minute to heat through, then serve.