ChickenPiccata
Serves 4
What to Pair With
Here’s a quick recipe with a lemony zing! Serve with roasted vegetables and buttery pasta on the side. Enjoy!
Ingredients
2 boneless, skinless chicken breasts, halved lengthwise and pounded thin
Salt
Pepper
1/2 cup flour
Olive oil
4 tbsp butter, divided
2 lemons, one sliced thin and quartered, one juiced.
1 cup chicken stock
3 tsp capers, drained and rinsed
1/4 cup parsley, chopped
Preparation
Prepare a large skillet over medium heat.
Season the chicken with salt and pepper and dredge in flour.
Add 2 tbsp butter and 2 tbsp oil to the skillet.
Sauté the chicken on both sides in batches, about 3 min per side.
Set aside chicken.
To the skillet, add the lemon slices and cook 2 min.
Add the stock and reduce for 3 min, scraping the bottom of the pan.
Lower the heat and add the capers, lemon juice and remaining butter.
Add the parsley and stir to combine.
Add back the chicken and coat with sauce.
Serve chicken with the sauce.
Chris Chisholm is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.
If you have any questions, email Chris at chris@snugharborwine.com. You can also follow Chris on Instagram @winechefchris for more delicious food photos!