Chicken piccata is such a wonderful dish. I've never met a plate of chicken piccata I didn't like. This recipe is full of rich flavors, and is an easy one pot under 15 minute meal to make. I love fancy but not fussy food like this and know you will too.
Ingredients:
2 chicken breasts, butterflied and separated
3 tablespoons olive oil
4 tablespoons butter
juice from 1 lemon
1/2 cup chicken stock
1/4 cup capers
1/4 cup flour
1/4 cup fresh taragon
lavender salt and pepper
Directions:
Season chicken liberally with salt and pepper, then bread with flour. Over medium high heat, melt your 1/2 of your butter and all of your olive oil, when pan reaches high heat, add your chicken and cook until golden, about 3 minutes per side. Remove from pan and set aside. Into your pan, add your stock, lemon juice, and capers. Bring to a boil. Add chicken to pan and simmer for 5 minutes. Remove your chicken again and place on platter. Add the other half of your butter and your taragon to remaining sauce and pour over chicken.
Bon Appetit!
