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Chicken Piccata

Chicken Picatta

This Chicken Piccata dish is going to be your new favorite chicken dish for sure! Garlic, lemon, butter and chicken… flavour combinations don’t get much better than this. The chicken breasts are moist are perfectly served with a generous amount of the sauce poured over the top. The addition of capers bring an extra zing to the dish which we think makes this dish absolutely perfect. Serve alongside your preferred seasonal salad or lightly steamed Mediterranean vegetables for a well balanced meal.

Yields2 Servings

 3 Large, Chicken breasts, boneless and skinless
 Pepper
  cup Flour, to dredge (a little more or less)
 ¼ cup Olive oil
 5 Garlic cloves, sliced
 ¼ cup White wine
 ¼ cup Demi-glace, (opt.)
 Parsley, chopped finely
 ½ cup Butter
 Capers
 Lemon slices

1

Slice the chicken fillets in half to make 6
fillets altogether. Gently pound the meat
with a mallet until thin and flat but not
broken. Sprinkle meat with black pepper
and dredge lightly in flour.

2

Preheat a heavy wide skillet.

3

Add the olive oil and sauté the garlic until
lightly browned, then remove and reserve.

4

Turn up the heat and fry the chicken quickly.

5

Remove the chicken to a serving platter, set aside and keep warm.

6

Drain oil from pan, then deglaze pan with
white wine. Add demi-glace if desired, lemon juice and the reserved garlic.

7

Stir well to heat the sauce thoroughly,
then add the butter, (the garlic can be removed with a slotted spoon or left in).

8

Stir through the parsley and then spoon
the sauce over the chicken.

9

. Garnish with capers, thin lemon slices and
freshly chopped parsley.

10

. Serve with your preferred side.

Ingredients

 3 Large, Chicken breasts, boneless and skinless
 Pepper
  cup Flour, to dredge (a little more or less)
 ¼ cup Olive oil
 5 Garlic cloves, sliced
 ¼ cup White wine
 ¼ cup Demi-glace, (opt.)
 Parsley, chopped finely
 ½ cup Butter
 Capers
 Lemon slices

Directions

1

Slice the chicken fillets in half to make 6
fillets altogether. Gently pound the meat
with a mallet until thin and flat but not
broken. Sprinkle meat with black pepper
and dredge lightly in flour.

2

Preheat a heavy wide skillet.

3

Add the olive oil and sauté the garlic until
lightly browned, then remove and reserve.

4

Turn up the heat and fry the chicken quickly.

5

Remove the chicken to a serving platter, set aside and keep warm.

6

Drain oil from pan, then deglaze pan with
white wine. Add demi-glace if desired, lemon juice and the reserved garlic.

7

Stir well to heat the sauce thoroughly,
then add the butter, (the garlic can be removed with a slotted spoon or left in).

8

Stir through the parsley and then spoon
the sauce over the chicken.

9

. Garnish with capers, thin lemon slices and
freshly chopped parsley.

10

. Serve with your preferred side.

Chicken Picatta