Chicken Piccata!

Chicken Piccata!

Tracey Wilkinson

I used the leftovers for lunch the next day!

Ingredients:

  • 2 skinless and boneless chicken breasts butterflied and then cut in half (I used three because I have lots of hungry people in the house).
  •  Duxbury Sea salt and freshly ground black pepper
  • All-purpose flour, for dredging (I used some of my high protein flour from Breadtopia and kept a tablespoon to thicken the sauce)
  • 6 tablespoons unsalted butter
  • 5 tablespoons Lemon extra-virgin olive oil
  • 3 tablespoons of squeezed lemons (I put the lemon husks in for garnish)
  • 1/2 cup chicken stock
  • 1/4 cup brined capers, rinsed
  • 1/3 cup fresh parsley, chopped
  • 1/3 cup  Riesling (I know it sounds weird, but it worked really well)
Instructions:
  • Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
  • In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
  • Into the pan add the lemon juice, stock, capers and wine. Again I used a tablespoon of flour to thicken up the sauce (make sure you whisk is thoroughly).
  • Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Return all the chicken to the pan and simmer for 5 minutes.
  • Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
  • Enjoy!

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