Chicken Piccata
A creamy, zesty, savory chicken dish
Ingredients
- 2 large chicken breasts
- 2 cups flour
- 1 package cremini mushrooms sliced
- 2 large lemons
- ¼ cup capers
- 3 tbsp butter
- 2 cloves garlic
- ¼ cup white wine
- ½ cup chicken stock
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tsp thyme
- 1 bunch flat leaf parsley chopped
- 1.5 cups rice
Instructions
- Cook rice according to package instructions. Meanwhile, butterfly the chicken breasts to reduce the thickness (alternatively you can pound them with a tenderizer to ~1/2inch thickness). Wash and completely dry them before dredging them with flour. Preheat a large skillet to medium-high heat with vegetable oil, cooking on both sides until no longer pink in the middle. Remove chicken and set aside.
- Using the same pan, sauté mushrooms and garlic. Add white wine to deglaze the bottom of the skillet and reduce by half. Add the chicken stock and reduce for 5 minutes. Add the butter, the spices, the capers, and the zest and juice from one lemon. When butter is melted, add the cooked chicken breasts and parsley and cook on medium heat for 5 minutes, using a spoon to continuously coat the top of the chicken. Garnish with lemon and serve warm with rice.
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