Garlicky Crumb-Coated Broccoli & Chicken Piccata

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!

Chicken Piccata

(click here to print)

  • 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.

Serves 4



Filed under Cooking

9 responses to “Garlicky Crumb-Coated Broccoli & Chicken Piccata

  1. Hee! Glad to see I was not the only one eating the crumbs by the spoonful!

  2. We loved the broccoli over here too. Thanks for posting the chicken recipe to accompany it.

  3. I could eat these bread crumbs on pretty much anything now! What a great meal. Your chicken dish looks like the perfect accompaniment to the broccoli. Thank you for sharing your recipe!

  4. Thanks for the bonus recipe! I agree the breadcrumbs were good enough to eat with a spoon. As topping for fish sounds like a great idea.

  5. Oh man- your plate is making me hungry. I would eat our broccoli leftovers except…..THERE WERE NO LEFTOVERS 🙂 Totally agree with your reaction of this combo being to die for. I still can’t believe how yummy this turned out. Nana’s house loved it as well. Yay !!

  6. I had my broccoli for lunch today with chicken too 🙂 your chicken picatta looks delicious! I made mine with salt, pepper and lime juice.

  7. Teresa

    Thanks for including the chicken recipe – it looks good. I like your idea for tossing the bread crumbs with pasta. With a little olive oil, that would make a wonderful dish.

  8. Great looking meal and good ideas…enjoyed reading your post…love those crumbs!

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