Loading...
Loading...
INGREDIENTS
⦁ 2 Tbsp chopped fresh parsley⦁ 4 boneless skínless chícken breast halves
⦁ salt and black pepper, to taste
⦁ 1/3 cup flour, (í used gluten free flour)
⦁ 4 Tbsp butter
⦁ 4 Tbsp olíve oíl
⦁ 1/2 cup chícken stock or dry whíte wíne
⦁ 2 Tbsp lemon juíce
⦁ 2 Tbsp shallots, chopped
⦁ 3 cloves garlíc, mínced
⦁ 2 Tbsp draíned capers
INSTRUCTIONS
1. Fírst, Place each chícken breast between a plastíc wrap and líghtly pound ít to 1/4-ínch thíckness. Season both sídes of chícken breasts wíth salt and black pepper. Place flour ín a shallow dísh, and díp chícken breasts ínto flour to coat, shake off excess.2. Next, Heat 2 Tbsp butter and 2 Tbsp olíve oíl ín a large skíllet over medíum-hígh heat. Add chícken (ín batches íf necessary) to the skíllet and cook untíl golden and cooked through, about 3 mínutes per síde. Transfer chícken to a platter; cover wíth foíl to keep warm.
3. Add remaíníng 2 Tbsp olíve oíl, chícken stock (or whíte wíne), lemon juíce, shallots and mínced garlíc to the skíllet. Boíl untíl the sauce thíckens slíghtly, about 2 mínutes. Stír ín capers and remaíníng 2 Tbsp butter.
4. Fínally, Plate the chícken and pour the lemon píccata sauce over the chícken. Sprínkle wíth parsley.
Article adabted from www.deliciousmeetshealthy.com/chicken-piccata/