Sunday, December 6, 2015


Chicken Piccata
2lbs Boneless Chicken Breast ( Servings for 6)
2 Tbs flour plus 1 teaspoon
4 Tbs Olive oil
2 tsp minced Garlic
1 can Chicken Broth (can use low sodium)
Zest of one lemon and juice of one lemon (approx 3 Tbs lemon juice)
2 tsp White Wine Vinegar
2 Tbs fresh or Dried Parsley
2-3 Tbs Capers
2 Tbs Butter
Salt and pepper
Adobo Seasoning
Baby Arugula (approx 4oz)
In a large fry pan heat 3 Tbs olive oil until hot and place chicken breast seasoned with Salt ,Pepper, and Adobo lightly dusted with flour(2Tbs )and cook on each side approx 3 minutes. And remove from pan placing in oven safe dish.
While Chicken is cooking in a medium bowl ..whisk together Chicken Broth,Lemon Juice, parsley, and garlic and add to fry pan and simmer..Stir in the White wine Vinegar, Capers, and Butter and 1 tsp flour to thicken a bit.
Once simmered well pour juices over chicken... and bake in a low heat oven at 250 degrees for 30 minutes for flavors to blend with chicken..
While Chicken is in oven... mix 4oz of baby Arugula with 1 Tbs olive oil and the zest of one lemon.
Serve Chicken with Arugula on top.
I served with mashed potatoes and a side salad.
Enjoy...this dish was amazing!!!!!
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