Garlic Parm Lemon Chicken

by Ann on August 13, 2009

Photo by Roland A Manarin


Say hello to my hand!  Excuse me, above is my first “hand shot” so I was excited about it - it was fun!  I have more fun taking photos of the pictures when my brother is the one doing it and not myself.  If you read my last post, you’ll know that this is a recipe using Saucy Mama’s Parmesan Garlic Marinade.  With my Italian roots, I get extra excited about the Italian stuff, and also extra picky.  This marinade is surprisingly (to me) tasty!  An excellent Parmesan garlic flavor, just what it says!  It also had a sort of creamy Caesar dressing kick most likely from the anchovy in the ingredients.   And, I like that it’s a marinade rich in flavor, and not a heavy sauce meant to drown your pasta.  Delish!  I usually make my own sauces, but they can be time consuming and this is so much easier AND good.  Yay!  One of my favorite dishes at the best Italian restaurant in Omaha, Pasta Amore, is their light and flavorful Chicken Picatta.  Now, I am going to try to emulate that soon, but this recipe is inspired by that delicious picatta.  This is more of a merging of chicken picatta meets Saucy Mama’s Parmesan Garlic Marinade, and it works beautifully!  Oh, and be sure to look below to comment for the giveaway!!!

Saucy Mama Parmesan Garlic Marinade


  • 3/4 lb chicken breasts, sliced thin (4 pieces)
  • 1 roasted red pepper (I prefer Roland brand…not because every other man in my family is named Roland, but because of the flavor) 7.5oz bottle
  • capers
  • 1/2c or more Parmesan Garlic Marinade (Saucy Mama!)
  • juice of 1 lemon, squeezed


  • You may need to butterfly the chicken or pound it between sheets of parchment in order to make it thin.  I started with 4 already thin breasts and pounded them down for a bit with a utensil not meant for flattening meat, but I seem to have lost my meat pounder.  Meat pounders work much much better, fyi.
  • Cover the chicken with Parmesan Garlic Marinade and allow to marinate in the fridge at least 10 minutes
  • Pre-heat a pan on medium-high heat, add olive oil and allow to get hot, add chicken and cook 2-4 minutes on each side, the thinness of the chicken allows it to cook much faster.  Make sure you don’t overcook so the meat isn’t tough.  It’s a perfect soft and flavorful chicken breast when cooked the right amount of time.
  • Slice the roasted red pepper into thin strips
  • Remove the chicken when done and set aside
  • In the same pan, add 1/2 cup marinade and the juice of one lemon, allow to boil, and then reduce heat to medium-low and allow to thicken, just a few minutes - taste test the sauce, if it’s too lemony for you, add more marinade and vice versa.  I like the strong lemon flavor much like a picatta
  • Plate the chicken, pouring desired amount of sauce on chicken/plate and equally distribute pepper strips and some capers on each dish

Onto the giveaway!!!  As mentioned in my previous post, the giveaway is 4 bottles of Saucy Mama’s (spicy hot) Lime Chipotle Marinade.  Just leave a comment below and to double your chances you can also comment on the Asian Cornhusker Salad.  Depending on the amount of comments, I may just split it up and choose 2 winners that will receive 2 bottles each.  To make it fun you can tell me what you might make with the Lime Chipotle Marinade, but if you’ve already done that on the corn recipe, well, just say whatever you feel:)  I will choose a winner or two via next Wednesday, August 19th.

Update! picked #17 and #21 - Congraulations Tony and Ingrid!

Disclosure:  I was provided free product from Barhyte Specialty Foods