Chicken Piccata

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Chicken Piccata

Chicken Piccata

0 from 0 votes
Servings

2

servings
Prep time

20

minutes
Cooking time

15-20

minutes

    Ingredients

    • 2

      skinless and boneless chicken breasts, butterflied and then cut in half

    • Salt and Pepper

    • All-purpose flour, for dredging

    • 6 tbsp

      unsalted butter

    • 5 tbsp

      extra-virgin olive oil

    • 1/4 cup

      white wine

    • 1 jar

      Fischer & Wieser Lemon Dill and Capers Sauce

    • 1/3 cup

      fresh parsley, chopped 

    • Your favorite pasta, cooked according to their instructions.

    Directions

    • Combine flour, salt and pepper in a bowl. Dredge the chicken in the flour mixture, shaking off excess.

    • In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil.

    • When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes.

    • When chicken is browned, flip and cook other side for 3 minutes.

    • Remove and transfer to plate.

    • Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove chicken from the pan.

    • Deglaze the pan with the white wine, gently scraping any stuck food (aka the good stuff).

    • Return the chicken to the pan and pour in the Lemon Dill and Capers Sauce. Simmer on low heat for 5 minutes.

    • Remove the chicken to a plate with your favorite pasta.

    • Pour over the sauce from the pan and enjoy!

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