What You Will ❤️ About Maggiano’s Little Italy Chicken Piccata

• 15 minute meal – This dish goes together so quickly – while you’re making the spaghetti aglio olio – you can cook everything else!
• Restaurant Favorite – There’s more to Italian food than lasagna & fettuccine alfredo! This is also an Italian favorite!
• Light Lemony Flavor – no overpowering lemon here! This is light and refreshing!

Recipe Variations

• Veggies – you could easily add favorite sauteed vegetables like mushrooms, asparagus, diced tomatoes or zucchini to the spinach and have more veggies with the dish!
• More Lemon – it’s a fairly subtle lemon flavor – so you add some lemon zest from the lemon to your sauce
• Cream – this is a brothy sauce but Cheesecake Factory’s Chicken Piccata has cream in their sauce!
• Shrimp – if you have someone that isn’t a fan of chicken, you could saute shrimp (or other seafood favorites) and add that instead!

How to make Maggianos Chicken Piccata

This dish is easy to make – get your pasta started and then start up a large skillet! The rest of the meal is done in less than 15 minutes!

1. Preheat oven to 250º or to “Keep Warm”. Cook spaghetti according to package directions. 
2. Butterfly & slice chicken breasts in half to 3/8 to 1/2 inch thick. Place chicken breast in a ziplock bag and pound thin with a meat tenderizer
3. Mix together the flour, salt and pepper . Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture.
4. Heat non-stick skillet over medium and add 1 tbsp of butter and 1 tbsp of vegetable oil
5. Cook chicken breast until brown on both sides and remove from the pan. (about 3-4 min per side) Move chicken to rimmed baking sheet and cover with foil. Place in oven to keep warm or on a warm serving platter.
6. Reduce heat slightly on skillet and add spinach, 3 Tbsp butter, and salt. Saute spinach until it wilts and remove from pan and set aside.
7. Add wine to the pan and scrape up any browned bits to mix with the wine
8. Add chicken stock, 3 tbsp butter, garlic and lemon juice to the pan. Stir until butter melts then add parsley, capers and Lemon slices. Raise heat until the mixture begins to bubble and thicken slightly. Remove from heat. 
9. Drain pasta and place in large bowl. Add olive oil, red pepper flakes and Parmesan cheese. Toss to coat. 
10. On serving plate add 1 cup coated spaghetti. Next to spaghetti, lay down 1/2 cup cooked spinach and a spoonful of chicken stock mixture. Top spinach with 2 chicken cutlets. Spoon sauce with capers, parsley and lemon slides over top of chicken and serve. 

More Italian Dinner Recipes

• Italian Sausage & Broccolini Pasta
• Air Fryer Chicken Parmesan
• Olive Garden Chicken Scampi
• Shrimp Fettuccine Alfredo
• Air Fryer Lasagna Rolls
• Olive Garden Fettucini Alfredo

What to serve with Chicken Piccata

• Olive Garden House Salad
• Little Caesars Italian Cheese Bread
• Apple Goat Cheese Salad

What You Will ❤️ About Lemon Blueberry Banana Bread

• Subtle Flavor – The lemon flavor is subtle but the zest brings it out nicely!
• Blueber-riffic! I bought a big batch of blueberries earlier this spring and froze them – so I pulled out an over-filled cup for this recipe!
• Aromatic – About 30 minutes into baking this – I just closed my eyes and took a big whiff! The smell was drool-worthy!

Recipe Variations

Quick breads are delicious and you can make them a lot of ways! Here’s a few ideas:

• Berries – I’ve made Strawberry Zucchini bread – so how about strawberry banana bread?! You could also use raspberries or blackberries.
• Rhubarb – These Rhubarb Banana Muffins are a big hit in my family – so you could easily swap it to a loaf pan instead of muffins!
• Muffins – Banana muffins are super tasty – you can adjust the ingredients slightly for a slightly runnier batter and have muffins!
• Chocolate – I love chocolate chips in banana bread!

How to make Blueberry Lemon Banana Bread

Quick breads are so easy to make!

1. Mash the bananas and set aside. Preheat oven to 350º.
2. In a large bowl, cream together butter and sugar with a mixer. You’ll want to mix for 3-4 minutes until the mixture is more creamy than gritty.
   • You can use a hand mixture or stand mixer.
3. Add in lemon juice and vanilla and mix.
4. To sugar mixture, add in dry ingredients: flour, baking soda, baking powder and salt. Mix again.
5. Add the banana and mix in. (You can stir bananas in but the mixer incorporates it better)
6. Toss frozen blueberries in flour and shake off any excess
7. Gently fold in floured blueberries and all but a teaspoon of zest.
8. Spoon batter into a greased loaf pan and smooth the top. Sprinkle remaining lemon zest on top and bake for 50-60 minutes. Check with a toothpick or cake tester to be sure comes out clean.
9. Cool on a rack for at least 10 minutes in the pan. Then – carefully – use a towel to cover top of bread. Turn loaf pan over and remove loaf of bread – then set on rack to continue cooling.
10. Slice and serve with softened butter.

More Quick Bread Recipes

• Better than Bob Evans Banana Bread
• Strawberry Zucchini Bread
• Ocean Spray Cranberry Bread
• Chocolate Pumpkin Bread

Blueberry Recipes

• Egg Free Blueberry Cornbread
• Starbucks Blueberry Scones
• Double Chocolate Blueberry Muffins