Lemon Zinger Chicken Picatta My brother T.J. gave me this recipe. He’s a wonderful chef, but you’d never know it looking at his apartment. Everything is black: leather sofa, black chrome lamps, black ceramic table. It’s like an ultra-hip funeral home. He served this sophisticated dish to me and a group of his buddies. We all loved it.
Marinate Time: 20 minutes
Prep Time: 15 minutes
Cooking Time: 10 to 15 minutes
3 cups water
4 Lemon Zinger tea bags
4 boneless, skinless chicken breasts, pounded (about 1/2 inch thin)
1 clove garlic, minced
1 cup flour
Salt and pepper
2 tablespoons unsalted butter
4 lemon wedges
1. Boil the water and carefully pour into a large bowl. Add the tea bags and steep for 10 minutes as the water cools. Remove the tea bags, squeezing excess liquid into bowl, and discard the bags. Add the chicken breasts and garlic, and marinate for at least 20 minutes. Combine the flour and salt and pepper to taste in a large zip-lock plastic bag. Add the chicken and shake the bag until the chicken is fully coated. Melt the butter in a large frying pan over medium heat. Sauté the chicken on both sides until golden brown and cooked through. Serve garnished with lemon wedges.
From Celestial Seasonings, Cooking With Tea by Jennifer and Mo Siegel. Brought to you by Celestial Seasonings.