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March 10, 2021
Chicken Piccata is one of my favorite dishes to have out in a restaurant. The only problem being there is not one restaurant in the Midwest that prepares Chicken Piccata. I figured I needed to make my own and it came out delicious.
4-5 thinly cut boneless, skinless chicken breasts
Fresh cracked black pepper and kosher salt
1 cup all-purpose flour
2 Tbsp. olive oil
6 Tbsp. butter, divided
3 Tbsp. lemon juice
½ cup white wine
½ cup Homemade chicken broth
3 Tbsp. nonpareil capers, rinsed
2 Tbsp. fresh chopped parsley
Season both sides of the chicken with salt and pepper. Dredge the chicken breasts in flour. Allow to set for 10 minutes.
In a large pan, heat olive oil and 1 Tbsp. butter over medium heat. Once butter melts, cook chicken until browned and cooked through, about 3 minutes per side. Remove, transfer to a plate and cover to keep warm. Reserve pan drippings.
In the same pan used to cook the chicken, combine lemon juice, white wine, chicken broth and capers with the pan drippings. Cook over medium heat until reduced by 1/3, about 5 minutes. Remove from heat and add in remaining 5 Tbsp. of butter. Swirl sauce in pan until butter melts.
Uncover chicken, transfer to a serving platter. Pour the sauce over the top. Sprinkle with parsley and serve. Enjoy!
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