Quick Chicken Piccata

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Chicken Piccata isn’t a new idea but it is one worth remembering. The sauce is salty and briny from the capers and smoothed out by a bit of butter. Then brightened up by a little lemon juice. The perfect weeknight chicken dish that deserves more recognition.

This week on the Dish It Girl podcast we are serving up this recipe and a conversation with Kayty Marie Helgerson of Gather Intentional Living. Kayty gives her unfiltered thoughts on how to deal with growth in the middle of confusion and disappointment. She is transparent about the challenges she has faced building her ministry and how she reached for the Lord every step of the way.

Podcast Link:
https://lnk.to/dishitgirl

Quick Chicken Piccata

ingredients

• 1 lb boneless, skinless thin sliced, chicken breast

• 1 cup all purpose flour

• 1 tsp kosher salt

• 1 tsp pepper

• 6 tbsp unsalted butter

• 5 tbsp olive oil

• 2 tbsp finely chopped shallots

• 1/4 cup brined capers

• 1/2 cup dry white wine

• 1/4 cup lemon juice

• 1/2 cup chicken stock

• fresh parsley, chopped

instructions

1. Season the flour with salt and pepper and mix until well incorporated

2. Meanwhile, in a large saute pan, heat 2 tbsps butter with 2 tbsps of olive oil, over medium heat.

3. Dredge the chicken in the flour mixture, shaking off the excess. Add the chicken to the pan browning chicken on both sides, about 3 minutes per side. When chicken is browned, transfer to plate, set aside.

4. Add the white wine and scrape up any brown bits. Let it simmer gently until reduced, about 4 minutes.

5. Then add lemon juice, chicken stock to the pan. Bring to a simmer then return the chicken to the pan, let simmer and warm through about 5 minutes.

6. Remove chicken and place on a platter. Set aside.

7. Add remaining 2 tablespoons butter to sauce and whisk. Pour sauce over chicken and garnish with parsley.

RECIPE NOTES:

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