Chicken Piccata

We made this recipe recently, but not for the first time. We have been working on a version of the recipe which is not so overwhelmingly lemony in flavor that the lemon detracts from the overall dish. The version we tried this time was quite good, so we include this version in our food blog. The basic recipe comes from Ina Garten, aka the Barefoot Contessa, from Food Network in 2007. Here’s the link.We cut the lemon juice down to 2 tablespoons, not the one-third cup called for in the original recipe.  One less tablespoon og butter than Ina Garten called for went into our version. We mixed in a half cup of 2-3 different olive varieties, cutting the pitted olives into fourths. You might want to add a small amount of capers, too, though we did not for this version. We also used panko  for the bread crumbs. Finally, we served the dish with a red pepper-orzo pasta dish you see in the photograph below.

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