Lemon Chicken Piccata

If you’ve been following us for a while, you know that each year, we sisters take at least one trip together.  In fact, one of our “when the kids are all older” dreams is that we can travel much more often. We enjoy a little bit of luxury in a nice hotel, and we shop (a lot).  But, we have to admit…and most of who are close to us won’t be surprised to hear…that our favorite thing to do is eat at new places. When we visited Charlotte, NC, a few years ago, we had an amazing chicken recipe that we were still talking about months later.  This is how many of our recipes are born, folks. During a weekend of cooking and blogging, we worked to create this perfect Lemon Chicken Piccata. Don’t let the long list of ingredients fool you. It really is a fairly fool-proof recipe that we hope may also remind you of one of your favorite restaurant meals.  ~Tracy


For Chicken: 
  • 2 T. chicken broth
  • 5 T. freshly squeezed lemon juice
  • 4 garlic cloves, minced
  • 6 boneless, skinless chicken breast halves
  • 3 eggs
  • ¼ tsp. hot pepper sauce (such as Tabasco)
  • 1 c. flour
  • 1 c. shredded Parmesan cheese
  • 1/3 c. fresh parsley, finely chopped
  • 1 tsp. salt
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • dash ground cayenne pepper
  • 3 T. olive oil

For Sauce:

  • 6 T. butter
  • 1 garlic clove, minced
  • ¾ c. chicken broth, divided
  • 8 T. freshly squeezed lemon juice
  • 2 T. capers, drained
  • ½ tsp. salt
  • ¼ tsp. pepper
  • ½ tsp. crushed red pepper
  • 1 tsp. cornstarch
  • angel hair pasta

Flatten each chicken to ¼ inch thickness.   In a shallow dish, whisk the eggs, chicken broth, lemon juice, garlic and pepper sauce.    In a gallon sized zip top bag, combine flour, cheese, parsley, salt, garlic and onion powders, and cayenne pepper.

Dip each chicken breast in egg mixture then into flour mixture, coating completely.   Place on baking rack to rest for 15 minutes. In a large non-stick skillet, brown chicken breasts on both sides, over medium heat, in several batches, using approximately a tablespoon of olive oil each batch.  Be sure not to crowd the chicken in your pan as this will impact the browning. Remove to baking sheet and keep warm in a 200 degree oven.

For sauce:  Reserve 3 tablespoons of chicken broth in small bowl.  In the same skillet used to cook chicken, melt butter over medium low heat.  Add minced garlic, stir for one minute. Add chicken broth and lemon juice.  Add salt, pepper and crushed red pepper. Bring to low boil. Stir cornstarch into reserved chicken broth.  Pour into sauce mixture, return to a boil. Add capers and stir. Remove from heat.

Top cooked angel hair pasta with one chicken breast.  Drizzle approximately ⅓ c. sauce over each breast and pasta.  Serve immediately.

Lemon Chicken Piccata

Main Dish, pasta

Lemon Chicken Piccata

Ingredients

    Ingredients
  • • 2 T. chicken broth
  • • 5 T. freshly squeezed lemon juice
  • • 4 garlic cloves, minced
  • • 6 boneless, skinless chicken breast halves
  • • 3 eggs
  • • ¼ tsp. hot pepper sauce (such as Tabasco)
  • • 1 c. flour
  • • 1 c. shredded Parmesan cheese
  • • 1/3 c. fresh parsley, finely chopped
  • • 1 tsp. salt
  • • ½ tsp. garlic powder
  • • ½ tsp. onion powder
  • • dash ground cayenne pepper
  • • 3 T. olive oil
    For sauce:
  • • 6 T. butter
  • • 1 garlic clove, minced
  • • ¾ c. chicken broth, divided
  • • 8 T. freshly squeezed lemon juice
  • • 2 T. capers, drained
  • • ½ tsp. salt
  • • ¼ tsp. pepper
  • • ½ tsp. crushed red pepper
  • • 1 tsp. cornstarch
  • • angel hair pasta

Instructions

  1. Flatten each chicken breast to ¼ inch thickness.
  2. In a shallow dish, whisk the eggs, chicken broth, lemon juice, garlic and pepper sauce.
  3. In a gallon sized zip top bag, combine flour, cheese, parsley, salt, garlic and onion powders, and cayenne pepper.
  4. Dip each chicken breast in egg mixture then into flour mixture, coating completely.
  5. Place on baking rack to rest for 15 minutes.
  6. In a large non-stick skillet, brown chicken breasts on both sides, over medium heat, in several batches, using approximately a tablespoon of olive oil each batch.
  7. Be sure not to crowd the chicken in your pan as this will impact the browning.
  8. Remove to baking sheet and keep warm in a 200 degree oven.
    For sauce:
  1. Reserve 3 tablespoons of chicken broth in small bowl.
  2. In the same skillet used to cook chicken, melt butter over medium low heat.
  3. Add minced garlic, stir for one minute.
  4. Add chicken broth and lemon juice.
  5. Add salt, pepper and crushed red pepper. Bring to low boil.
  6. Stir cornstarch into reserved chicken broth.
  7. Pour into sauce mixture, return to a boil.
  8. Add capers and stir. Remove from heat.
  9. Top cooked angel hair pasta with one chicken breast.
  10. Drizzle approximately ⅓ c. sauce over each breast and pasta. Serve immediately.
https://foursistersdish.com/2019/03/21/lemon-chicken-piccata/

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Easy Cheesecake

I have been making this cheesecake recipe for years and I’ve never had it fail me!  It’s quick to mix together, uses basic ingredients, and when it’s baked it’s smooth and creamy.   I love lemon curd to top mine (reminiscent of my favorite Cheesecake Factory indulgence); my boys love cherries.   It’s up to you to personalize in your favorite way! ~Kathy

salt_20180730_174916_414.jpg

Ingredients:
  • 2 (8 oz) packages cream cheese, softened to room temperature
  • ½ c. sugar
  • ½ tsp lemon juice
  • 1 tsp vanilla
  • 2 eggs
  • ½ tsp lemon zest, optional
  • 1 prepared graham cracker crust (I like the larger one that says “2 extra servings”)

Instructions: 

  1. Preheat oven to 350˚F.
  2. In a large bowl, using an electric mixer, blend cream cheese until smooth.
  3. Add sugar, lemon juice and vanilla. Combine well.
  4. Add eggs, one at a time, mixing well after each, until fully incorporated. Mix in lemon zest if using.
  5. Pour into crust, smooth the top.
  6. Place in oven and bake 35 – 40 minutes, until center is almost completely set.
  7. Allow to cool then chill in refrigerator.
  8. Top with your favorite topping, or eat plain.

Easy Cheesecake

Dessert, Uncategorized

Easy Cheesecake

Ingredients

    Ingredients
  • ~ 2 (8 oz) packages cream cheese, softened to room temperature
  • ~ ½ c. sugar
  • ~ ½ tsp lemon juice
  • ~ 1 tsp vanilla
  • ~ 2 eggs
  • ~ ½ tsp lemon zest, optional
  • ~ 1 prepared graham cracker crust (I like the larger one that says “2 extra servings”)

Instructions

  1. Preheat oven to 350˚F.
  2. In a large bowl, using an electric mixer, blend cream cheese until smooth.
  3. Add sugar, lemon juice and vanilla. Combine well.
  4. Add eggs, one at a time, mixing well after each, until fully incorporated. Mix in lemon zest if using.
  5. Pour into crust, smooth the top.
  6. Place in oven and bake 35 – 40 minutes, until center is almost completely set.
  7. Allow to cool then chill in refrigerator.
  8. Top with your favorite topping, or eat plain.
https://foursistersdish.com/2018/07/30/easy-cheesecake-from-four-sisters-dish/

Lemon Dill Broccoli

Are you always looking for ways to eat vegetables that don’t involve ranch dressing or some sort of cheese sauce? When you’re in a family like ours – one that seems to have a genetic predisposition to love all things that involve carbs and sugar – a good vegetable recipe is dinner-time gold! ~Tracy

Broccoli_logo

Ingredients: 
1 large head of raw, fresh broccoli
1 c. prepared chicken bouillion
½ tsp. dried basil
½ tsp. dill (or more to taste)
¾ tsp. garlic salt
1 T. freshly squeezed lemon juice (can use bottled lemon juice)

Instructions: 
Chop broccoli into bite sized pieces leaving a small piece of the stalk on each to hold the
broccoli together.

Prepare chicken bouillon according to directions. Pour into a saucepan large enough for the broccoli to be in one layer. Add broccoli to bullion in saucepan. Sprinkle basil, dill, and garlic salt onto broccoli.

Turn on low heat and allow to simmer, covered, until broccoli becomes tender. Remove from heat; toss to coat well with all seasoning and bullion. Remove broccoli from saucepan and add lemon juice; toss to coat.

WW Freestyle Info.:  ZERO SmartPoints!

Lemon Dill Broccoli

Side Dishes, Uncategorized, veggies, Weight Watchers

Lemon Dill Broccoli

Ingredients

    Ingredients:
  • 1 large head of raw, fresh broccoli
  • 1 c. prepared chicken bouillion
  • ½ tsp. dried basil
  • ½ tsp. dill (or more to taste)
  • ¾ tsp. garlic salt
  • 1 T. freshly squeezed lemon juice (can use bottled lemon juice)

Instructions

  1. Chop broccoli into bite sized pieces leaving a small piece of the stalk on each to hold the
  2. broccoli together.
  3. Prepare chicken bouillon according to directions. Pour into a saucepan large enough for the broccoli to be in one layer. Add broccoli to bullion in saucepan. Sprinkle basil, dill, and garlic salt onto broccoli.
  4. Turn on low heat and allow to simmer, covered, until broccoli becomes tender. Remove from heat; toss to coat well with all seasoning and bullion. Remove broccoli from saucepan and add lemon juice; toss to coat.

Notes

WW Freestyle Info.: ZERO points!

https://foursistersdish.com/2017/09/18/lemon-dill-broccoli/

Lemon Blueberry Bread

For breakfast or dessert?  Or both?  Nothing says spring like the bright flavors of this bread – but let’s face it: lemon and blueberries are delicious any time!

lemon bread in pan

Bread ingredients:

  • 1 ½ c. all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1/3 c. butter, melted
  • 1 c. sugar
  • 2 eggs
  • ½ tsp. vanilla
  • 3 T. lemon zest
  • 4 T. freshly squeezed lemon juice (about 4 to 5 lemons)
  • ½ c. milk
  • 1 c. blueberries (fresh or frozen)
  • 1 T. flour

Glaze Ingredients:

  • 2 T. butter, melted
  • ½ c. powdered sugar
  • 3 T. lemon juice

Instructions:

Preheat oven to 350 degrees.

Mix flour, baking powder, and salt. Set aside.

Combine melted butter, sugar, eggs, vanilla, lemon zest, and lemon juice.  Stir until just combined.

Alternate adding dry ingredients and milk to the batter.  Combine until well mixed and most of lumps are gone.

Coat blueberries in the 1 T. flour (gently shaking in a small baggie works well).  Gently fold blueberries into batter.

Pour into greased and floured 9 x 5 loaf pan.
Bake at 350 for 55 – 65 minutes or until inserted toothpick comes out clean.
Cool for approximately 30 minutes.

Mix together all ingredients for the glaze and pour over the top of loaf.

Lemon Blueberry Bread

Bread, Breakfast, Dessert, Uncategorized

Lemon Blueberry Bread

Ingredients

  • Bread ingredients:
  • • 1 ½ c. all-purpose flour
  • • 1 tsp. baking powder
  • • 1 tsp. salt
  • • 1/3 c. butter, melted
  • • 1 c. sugar
  • • 2 eggs
  • • ½ tsp. vanilla
  • • 3 T. lemon zest
  • • 4 T. freshly squeezed lemon juice (about 4 to 5 lemons)
  • • ½ c. milk
  • • 1 c. blueberries (fresh or frozen)
  • • 1 T. flour
  • Glaze Ingredients:
  • • 2 T. butter, melted
  • • ½ c. powdered sugar
  • • 3 T. lemon juice

Instructions

  1. Preheat oven to 350 degrees.
  2. Mix flour, baking powder, and salt. Set aside.
  3. Combine melted butter, sugar, eggs, vanilla, lemon zest, and lemon juice. Stir until just combined.
  4. Alternate adding dry ingredients and milk to the batter. Combine until well mixed and most of lumps are gone.
  5. Coat blueberries in the 1 T. flour (gently shaking in a small baggie works well). Gently fold blueberries into batter.
  6. Pour into greased and floured 9 x 5 loaf pan.
  7. Bake at 350 for 55 – 65 minutes or until inserted toothpick comes out clean.
  8. Cool for approximately 30 minutes.
  9. Mix together all ingredients for the glaze and pour over the top of loaf.
https://foursistersdish.com/2017/03/27/lemon-blueberry-bread/

No Bake Lemon Cream Pie

This lemon pie is perfect for spring, or it will brighten up any day of the year. We had to share this one right away, with Easter just around the corner.  It’s so perfectly light and tart that you could eat the whole pie, but your family will appreciate it if you share!

lemonpieslicetwist

Ingredients: 

4 oz. cream cheese, softened

1  14 oz. can sweetened condensed milk

1 Tablespoon lemon zest

½ c. fresh squeezed lemons (from about 4 or 5 large lemons)

Pinch salt

1 cup Cool Whip, thawed

1 9” graham cracker crust

Instructions: 

Begin by zesting lemons.   Squeeze lemons into small bowl or measuring cup to reach ½ cup.

In a large bowl, with mixer, beat cream cheese until smooth.

With the mixer on low, add in sweetened condensed milk and mix until cream cheese is completely incorporated, scraping bowl as necessary.

Add lemon juice, zest and salt.   Mix until combined.

With a spatula, gently fold in cool whip.

Spoon into crust, smoothing the top.  Cover and chill until firm, about 3 hours or overnight.

No Bake Lemon Cream Pie

Dessert, Uncategorized

Ingredients

  • Ingredients:
  • • 4 oz. cream cheese, softened
  • • 14 oz. can sweetened condensed milk
  • • 1 Tablespoon lemon zest
  • • ½ c. fresh squeezed lemons (from about 4 or 5 large lemons)
  • • Pinch salt
  • • 1 cup Cool Whip, thawed
  • • 1 9” graham cracker crust

Instructions

  1. Begin by zesting lemons. Squeeze lemons into small bowl or measuring cup to reach ½ cup.
  2. In a large bowl, with mixer, beat cream cheese until smooth.
  3. With the mixer on low, add in sweetened condensed milk and mix until cream cheese is completely incorporated, scraping bowl as necessary.
  4. Add lemon juice, zest and salt. Mix until combined.
  5. With a spatula, gently fold in cool whip.
  6. Spoon into crust, smoothing the top. Cover and chill until firm, about 3 hours or overnight.
https://foursistersdish.com/2017/03/04/no-bake-lemon-cream-pie/