Lemon Chicken Piccata Recipe

Chicken has a special place in my heart. I’m always looking for new, fast and easy recipes for when I have some free time to cook. I came across the recipe for Lemon Chicken Piccata which is an Italian dish; it’s light and delicious and oh so full of flavours! This here is my version of the dish, served with a side of Italian rice.

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Ingredients: (For 2 plates)

  • 2 large skinless, boneless chicken breast
  • salt and pepper to taste
  • 1/2 cup all-purpose flour
  • Vegetable oil (for frying)
  • 1 clove garlic, minced
  • 1/2 cup chicken broth
  • 1/2 lemon, thinly sliced
  • 1/4 cup fresh lemon juice
  • A handful of mushroom (canned or fresh)
  • 2 tablespoons butter
  • Dried oregano

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Directions:

  1. Cut the chicken breasts into  cubes. Season the pieces with salt and pepper to taste and dredge them in flour.
  2. Heat the vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides.
  3. Remove and put away the chicken.
  4. In the same skillet, cook and stir the minced garlic for about 30 seconds.
  5. Pour in the chicken broth. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, 5 to 8 minutes.
  6. Add the lemon juice and mushroom; simmer until the sauce is reduced and slightly thickened, about 5 minutes more.
  7. Drop the butter into the skillet until melted. Add the chicken pieces and cook together for about 4 minutes, and you’re done!

You can serve this dish with rice, grilled potato slices with herbs, angel hair pasta or just be creative! Sprinkle some dried oregano on the plate before serving, it will add extra flavour. The lemon sauce is so rich without being too acidic, everyone just loved this! Waiting for your feedbacks ♥

Aperitivo with Maroun Chedid

I had the honour to meet award winning Chef, Maroun Chedid, at Le Bar de Taillevent during an exclusive event to launch a very special Aperitivo where all the guests savoured an exclusive gourmet buffet, accompanied with good wine and Prosecco.

The evening started around 7:30 PM and lasted till 11 PM. I personally couldn’t stay away from the buffet, especially the desserts! Here are some glances from last night.

My weakness, Salmon cakes (in profiteroles). Such creativity!

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Baba au Rhum. Oh Chef! We saw you infusing them with some more Rhum throughout the evening 😉

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Mousse au Chocolat is one of the few desserts that I almost never eat, but these were out of this world! (I had 3…)

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Spanish dried Pork meat. A MUST try!

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Some more pictures

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With the Chef himself!

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A special thank you for Whyte Mulberry team, Roula Rebeiz and Marie-Noelle Azar for this wonderful evening! (www.whytemulberry.com)

Aperitivos are now served every Thursday as of 7 PM at Le Bar de Taillevent where you can enjoy a glass of wine or Prosecco with a complimentary aperitivo buffet selection.

For more info: facebook.com/TailleventBeirut or call 71 52 52 56 

Banana Blackberry Loaf Recipe

Hey guys! I will share with you my recipe for a very moist Banana Blackberry Loaf! It’s so simple, fast and easy, you will definitely be making a second batch in no time!

Ingredients: 

  • 1.5 cups of whole wheat flour
  • 2 medium eggs
  • 1.5 tbs olive oil
  • 3 tbs natural yoghurt (full fat or low fat)
  • 2 tbs natural organic honey (or to taste)
  • 3 small tbs baking powder
  • 1 small tbs Vanilla
  • Pinch of salt
  • A cup of mashed bananas
  • Half a cup of blackberries (or other berries of choice)

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Directions:

  • Preheat the oven to 160 degrees (Celsius). Oil and flour a loaf pan so the cake won’t stick while baking. Don’t forget the sides
  • In a bowl, beat the eggs and add the flour slowly. The batter will be thick at this point, but don’t panic!
  • Add the remaining ingredients, leave the mashed bananas till the end. After adding the bananas (make sure they are mashed well, no big bumps) the batter will become more or less liquid. 
  • Pour the batter in the greased loaf pan and add the berries on top. You can push them inside the batter if you want as well.
  • Bake at 160 degrees (C) for 35 minutes or until a toothpick comes out clean. Let the cake cool down a little before you remove it. Best served cold.

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NB: Use extra ripe bananas (still edible though!) for a sweet taste. You can even omit the honey. Add ground nutmeg and cinnamon for an extra flavour!

Lunch at The Beirut Cellar

The Beirut Cellar has captured my heart when I first went there for dinner. You can find the review in this post.

I decided to go back for a quick lunch meeting.

Grilled Chicken: with lemon. The chicken is perfectly grilled, tender and does not dry out even at the end as it gets colder. The lemon dressing goes great with it. The portion is more than big.

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Fettuccine Salmon: This is Beirut Cellar’s home-made pasta. A very generous portion with an amazing taste. Perfect amount of sauce Blanche, leaves you satiated and is kind on the stomach. Bravo!

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This place has definitely become on the top of my list!

Starbucks Lebanon New Desserts

Starbucks had always been one of my favourite coffee shops for their high quality beverages and delicious desserts. The company has recently introduced a new collection of desserts here in Lebanon and they’re just amazing! Starbucks needed that kind of change.

The Snickers cake: I would say it’s more of a Snickers “inspired” but the taste is close enough to the bar and just as good!

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Chocolate Peanut Butter Stack: Although I’m a big fan of chocolate/PB combination, this one did not leave the impression I thought it would. It’s good but not great.

Chocolate Cake: This is the traditional chocolate cake. It’s delicious and satisfying. Carrot Cake is also available but I didn’t get the chance to taste is yet.

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The Molten Cake: This one here is my favourite! Ask the staff to heat it up for you so the chocolate would melt (careful not to let them over heat it cause it will taste like burned cake as it happened once)

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Blueberry Cheesecake: As long as it’s still very fresh, this dessert is nothing but delicious! There is also a Chocolate Cheesecake version that I still haven’t tasted.