A new Lemon Zester!

So the gadget addiction continues. I saw this ZestNest in a magazine and I knew I'd love it. It didn't take me long to add it to the collection.  Easy to hold, the zest doesn't go everywhere and it's easy to clean.



What to do with that lemon zest? Chicken Piccata!





Woodie's World Famous Chicken Piccata
posted by Woodie many times at the Cooking Forumadapted by There's Always Thyme to Cook
Printable Recipe

4 chicken breast halves, boned and skinned (I cheat and buy the thin sliced chicken cutlets!)
salt and pepper
flour (enough for coating)
3 tablespoons butter
juice of 1 lemon
1-1/2 cups chicken broth
1/2 cup white wine
I like to add a little lemon zest (optional)
Put a piece of waxed paper on the counter and place chicken on top. Use a meat pounder, the side of a saucer, the unsharpened side of a heavy knife or other object to pound the breast into a thin piece that’s uniformly thick (about an inch). Or you can buy cultets already sliced thin. Salt and pepper the chicken generously, then coat with flour. Melt butter in a large skillet and brown chicken on both sides.

Remove chicken from skillet. Add lemon juice, chicken broth and wine. Boil down until it’s about one-half cup. Place chicken back in skillet, add zest, cover and cook 3 minutes. Remove cover and serve.


I'm joining Beth Fish Reads for Weekend Cooking. It's open to anyone who has any kind of food-related post to share!  Foodie Friends Friday
hosted by 
Walking on Sunshine  

Full Plate Thursday at Miz Helen's Cottage  
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