Lemon Caper Chicken

My whole family loves this dish.  They ask for it all year long, but now that we have so many people (which means pounding a lot of chicken) I make it most often as a birthday request. This last time we made it I invited my 21 year-old brother (Andrew) to dinner and he graciously salted, pepperred, pounded, coated, and cooked all of the chicken. It was fun to be cooking with him and he ended up helping with the meal all the way to the end. Now he can make it for the ladies ;).  It’s a great dish because it is a little fancy, but comes together in 30 minutes or less and it tastes amazing!!

Traditionally, I serve the chicken and sauce over pasta (linguine) with broccoli as a side dish. Last time I made it I served it with a simple salad of arugula, dressed with lemon vinaigrette (juice of 1 lemon, 2 T olive oil, 1/4 teaspoon salt, a few grinds of pepper, whisk together with a fork).

I really like zucchini noodles, so I eat my portion with them instead of regular noodles. They taste great and I love to add a vegetable in the place of a grain. I make the noodles by running the zucchini over the julienne blade of my mandolin. Before I had a mandolin I just took a vegetable peeler and rotated the zucchini while I kept on peeling until I got to the core. Either way, I lightly salt the “noodles” and toss them a bit to distribute the salt. Right before I want to eat I saute them in a frying pan just until they are heated through and plate them just as I would regular noodles.  You can see them in the picture I took for this post.