Chicken Piccatta

  • 2 lbs boneless, skinless chicken, butterflied to create thinner pieces
  • ½ tsp CWG no salt onion black pepper 
  • 1¾ tsp CWG sea salt
  • 1 cup flour
  • 1 Tbsp CWG pink Himalayan Seasoning blend
  • 1 1/2 Tsp CWG No Salt Go To Blend
  • 2 tsp CWg No salt Italian Blend
  • 10 Tbsp unsalted butter
  • 4 Tbsp extra-virgin olive oil
  • 1 shallot, finely chopped
  • 1 Tbsp minced garlic
  • 1½ cups chicken stock
  • 1 tsp lemon zest (from 1 lemon), plus more to taste
  • 1-2 Tbsp fresh lemon juice
  • 2 Tbsp capers, drained
  • Fresh parsley, chopped, optional
Season the chicken all over with the pepper and 1½ teaspoons of the salt. Place the flour in a shallow bowl with CWG Italian, No Salt Go To and Seasoning blends. Combine. Dip each piece of the chicken in the flour, turning to coat and shake off any excess. Discard the flour when finished dredging.
Heat 3 tablespoons butter and 2 tablespoons oil in a large skillet set over medium-high until the butter has melted. Add half of the chicken and cook until golden brown and cooked through, about 2-3 minutes per side. Repeat with the remaining chicken, adding more butter and oil to the skillet as needed. Transfer the chicken to a serving platter.
Add the shallot to the pan and cook, stirring occasionally, until soft and fragrant, about 2 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute more. Stir in the stock and simmer until the liquid is reduced by half, 4-5 minutes. Reduce heat to low, then stir in 4 tablespoons of the butter, capers, lemon zest, lemon juice and the remaining ½ teaspoon of salt.
Pour the sauce over the chicken and garnish with parsley before serving.

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