Broccoli is a family favorite vegetable in my household, so this week’s French Fridays with Dorie recipe was definitely not “experimental“. It’s called “Garlicky Crumb-Coated Broccoli” and it was fabulous!
Dried bread crumbs are toasted in melted butter sauteed with garlic, then tossed with lemon zest and fresh mint or parsley (I used parsley). Just tender steamed broccoli spears are rolled in the crumbs, making the broccoli dressed-up and ready for company.
The garlicky bread crumbs are to-die-for delicious. I caught myself eating little spoonfuls of just the bread crumbs on several occasions. The flavor of the lemon zest adds a bit of spark, and of course you can’t go wrong with bread crumbs sauteed in butter. You could use the bread crumbs in other recipes too; I think they would be wonderful on baked fish. Maybe even tossed with pasta!
I served the broccoli with Chicken Piccata, one of my favorite quick-and-easy chicken recipes. It was perfect with the broccoli: not only did the flavors go well together, but the chicken used the juice from the lemon that I zested for the broccoli.
The recipe for “Garlicky Crumb-Coated Broccoli” can be found in Dorie Greenspan’s cookbook Around My French Table. The Chicken Piccata is from San Juan Classics Cookbook (one of my all-time favorite cookbooks) and is a bonus recipe this week. For some reason my chicken doesn’t look as attractive as usual, but trust me – it tastes good!
- 4 boneless, skinless chicken breast halves
- ¼ cup flour
- ½ teaspoon salt
- 3 tablespoons butter
- 1 clove garlic, thinly sliced
- ¼ cup dry white wine (I usually use Sherry)
- 2 tablespoons fresh lemon juice
- ½ lemon, thinly sliced
- 2 tablespoons capers, or to taste
- 2 tablespoons fresh parsley, minced
Place chicken breasts between two pieces of plastic wrap and pound with a mallet to a thickness of ¼ inch.
On a plate or shallow dish, mix flour and salt. Coat the chicken in the flour mixture, shaking off excess.
In a large skillet, melt butter over medium-high heat. Add garlic and cook until brown. The garlic can be discarded, but I like to leave it in. Add the chicken breasts to the pan and quickly saute until browned on both sides and cooked through. Remove to a platter and cover to keep warm.
Deglaze the pan with the white wine and lemon juice. Return the chicken to the pan and heat through. Top with the lemon slices.
Transfer the chicken to serving plates and top with the sauce. Garnish with the capers and parsley. Serve immediately.