Chicken Piccata
This Chicken Piccata is an easy, breezy weeknight meal. It’s full of bright lemon flavor, briny capers and cooked in a simple wine sauce that goes great with pasta and lots of fresh parsley and freshly grated parmesan cheese.
Servings: 4
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Ingredients
- 1 lb. Harvestland® by Perdue® thin sliced chicken breast
- salt
- pepper
- 3 Tbsp gluten-free all-purpose flour
- 4 Tbsp butter
- 2 Tbsp extra virgin olive oil
- 1/4 C fresh lemon juice
- 1/2 C dry white wine
- 1 C chicken stock gf
- 1/4 C capers
- 1/2 tsp granulated sugar optional
- 1/4 fresh parsley chopped
Instructions
- Season both sides of the chicken with salt and pepper and dredge in the flour. Heat a large skillet over medium heat. When hot, add the olive oil and 2 tablespoons of butter.
- Brown the chicken on both sides, about 3-4 minutes per side depending on thickness. When the chicken is done, move to a plate and cover with aluminum foil while you prepare the sauce.
- To make the sauce, add the wine to the pan and scrape up any bits of chicken off the bottom of the pan. Add the chicken stock, capers and lemon juice. Taste for seasoning and add the sugar to offset some of the tartness if desired.
- Add the chicken back into the pan and simmer about 10 minutes, turning the chicken halfway through.
- Garnish with parsley before serving with pasta.
Disclaimers
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Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
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