Lemon Garlic Aioli

I got this recipe from my sister. Every time I make it, I need to call her because I lost whatever scrap of paper I wrote it down on. Now, it will be on the internet forever and I’ll never need to ask again!

This is a really great dressing for hamburgers, which I believe it was designed for. I use it on my grilled portabella burgers, it is incredible. If you are not a gung ho garlic eater, maybe you should stick to 2 cloves instead of 3. As far as the raw egg, there is always a risk eating raw egg but its low.

  • 3 garlic cloves
  • 1 egg
  • 1 Tbsp. lemon juice
  • 1 Tbsp. parsley
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 cup olive oil

In a food processor, add all but the olive oil.

Mix it all up til it looks something like this:

Then very, very slowly stream the olive oil into the mix, while running the food processor constantly until aioli is thick and creamy. Your end product should look like this:

Chicken Piccata

This is a wonderful, lemony fresh way to prepare chicken. Its light, delicious and so tender you can cut it with your fork. The capers and parsley meld perfectly with the lemon, its simple, fresh and healthy!

  • 12 oz boneless, skinless chicken tenders
  • 2 tbsp flour
  • 4 tbsp olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 2 tbsp chopped fresh parsley
  • 2 tsp capers, minced
  • fresh ground black pepper

Pound chicken tenders with the smooth side of a meat mallet or with a rolling pin covered in plastic wrap. Flatten until 1/4″ thickness and then dredge through flour.

Heat a large skillet over med-high heat, add the oil and heat until sizzling, place the chicken in the skillet. Cook 2 minutes on each side or until lightly browned and cooked through. Add lemon juice, parsley and capers. Bring mixture to a boil. Reduce heat and simmer for 2 minutes to allow flavors to blend. Season with pepper.

Serve the chicken with the juices from the pan. Yield 4 servings.