SIMPLE CHICKEN PICCATA SFS_chicken_piccata-24

Chicken piccata is a silky, lemony, buttery, tender delicious chicken recipe that is quick and easy to make.

What’s in it:

  • 3 boneless skinless chicken breasts, sliced into cutlets

  • ½ Cup, Flour

  • 3 tablespoons olive oil

  • 1 tablespoon capers, drained

  • ½ cup white wine

  • 2 Cloves of Garlic, Sliced

  • 1 big lemon, juiced, plus more for garnish

  • Zest of 1 lemon

  • 1 cup chicken stock

  • 3 tablespoons cold unsalted butter

  • 2 tablespoon fresh Italian parsley

  • Salt & Pepper

What’s in it:

  1. Slice your chicken into cutlets.

  2. Chop your parsley and garlic and zest and juice your lemon.

  3. Season some flour with salt and pepper and then dredge your chicken cutlets. Then gather all your ingredients and get ready to cook it all up.

  4. In a wide pan over medium-high heat, coat the pan in olive oil and let the get searing hot. Then add the dredged chicken in batches and just brown each side. You DO NOT want to cook it through. You actually want to keep the chicken very raw in the center. It will continue to finish cooking in the sauce later. Once browned, transfer the chicken to a plate. Finish cooking the chicken.

  5. Turn the heat down and let the pan cool down for a second before adding the garlic and the capers to the pan. Once cooled down, add the garlic and capers and cook for a minute or two just to soften. Then turn the heat off and deglaze the pan with the white wine. Reduce the wine until its almost completely evaporated. Then add the lemon juice, the lemon zest and the stock. Bring the stock to a simmer, then add the chicken back to the pan. Simmer until the sauce has thickened and the chicken is cooked through. Once the chicken is cooked, transfer to a plate. If the sauce hasn’t thickened yet, let it continue to cook until it does. Then once thickened, turn the heat off and then swirl in cold butter. Once the butter is incorporated into the sauce, add the chicken back into the pan to coat the chicken will, finish with fresh parsley and serve immediately.

 Oven Roasted Vegetables

  • 1 pound Brussels sprouts fresh or frozen, trimmed and cut in half
  • 1 pound greegbeans, trimmed  fresh or frozen
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper

Preheat oven to 400 degrees F.

Place the veggies onto a parchment paper lined cookie sheet. Drizzle the olive oil and sprinkle salt. Mix well with fingers and roast for 15 to 20 minutes. Take out and keep aside until ready to serve