Chicken Piquant gets huge flavor from fresh lemon juice, garlic, butter, and several savory seasonings. It is a Tarence family fave!
Piquant means spicy, tangy, pungent & flavorful, and it is the perfect word to describe this chicken. It is baked in a medley of rich ingredients~butter, garlic, lemon juice, and several seasonings~that end up producing a yummy broth that we ladle over brown rice (which we always serve with this dish).
Chicken piquant comes from a cookbook that I call “an oldie but a goodie.” Cotton Country Cooking was given to me as a wedding gift almost 25 years ago and is still one of my favorites.
Boneless chicken breasts best for this recipe. I like to cut mine into strip or smaller pieces so that there is more surface area in contact with the yummy marinade. I also sprinkle Montreal Steak seasoning on the chicken sometimes too, just for added kick.
Make ahead: I often make this up to the point of baking and just stick in the fridge until a couple of hours before dinner. I put the frozen tenders in a baking dish (pile high, as they will reduce in size during baking) and pour entire marinade over the chicken and return it to the fridge. An hour or two before dinner, I bake and leave in a warm oven until dinner. Since I have this savvy programmable rice cooker, I throw all rice ingredients in it and set it to be ready just in time for dinner.
I serve this chicken with oven roasted broccoli and cauliflower and French onion brown rice. Even though this rice is already flavorful, we take it up a notch by spooning the piquant sauce over it. Any leftover rice, chicken and veggies can be used to make brown rice bowls.
Let me hear from you if you try this; I hope your family loves it as much as mine does! Thanks so much for stopping by. Be blessed, and stay savvy!!