Chicken Piccata

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Chicken Piccata
Serving Size:2|Prep Time:10minutes|Cook Time:5-10minutes
Chicken Piccata

Ingredients

  • 3/4 lb Aurora Valley ORganic™ chicken breast, about 1 Large or 2 small boneless, skinless breasts
  • 2 tablespoons all-purpose flour
  • 2 tablespoons rice flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons avocado or grapeseed oil
  • 2 tablespoons Lulubelle's™ Creamery butter, divided
  • 1 shallot finely minced (about 3 tablespoons)
  • 1/4 cup chicken stock or dry white wine
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon capers
  • freshly chopped parsley, for garnish
  • salt & pepper, to taste

Nutritional Information

  • Chicken is an excellent source of selenium, a mineral that plays an important role in thyroid health.
  • Avocado oil is rich in oleic acid, a type of monounsaturated fatty acid shown to support heart health.

Directions

Print Recipe
  1. Butterfly chicken breast and put between two sheets of plastic wrap. Pound to ½ inch thickness with a meat mallet or rolling pin. Ideally you want the entire piece of chicken an even thickness throughout.
  2. In a shallow dish or rimmed plate mix together the flour and rice flour. Season both sides of chicken lightly with salt and pepper and dredge lightly in flour mixture .
  3. Preheat a large skillet over medium-high heat. Add the oil and 1 tablespoon butter, swirling the pan until the butter is melted and starts to foam up.
  4. Add the chicken and cook without moving too much, about 3 minutes on each side or until golden brown. Remove chicken to a plate or keep warm in a low oven.
  5. Drain all but 1 tablespoon of fat. Return skillet to medium heat. Add shallots and sauté briefly until fragrant and beginning to soften about 1 minute.
  6. Add chicken stock or wine and reduce slightly. Then add the lemon juice and capers and simmer for a minute or so to reduce liquid to a syrupy consistency.
  7. Whisk in the remaining 1 tablespoon butter.
  8. Add parsley and spoon sauce generously over top of the chicken.

Chef's Narrative

This quick and easy one pan skillet dish comes together in just 20 minutes. Tender, flavorful and delicious, a classic! Serve with rice or pasta and a green salad.

Recipe Substitutions

For gluten-free, replace all-purpose flour with rice flour Butter, can substitute margarine
Nutrition Facts:
Total Calories Per Serving: 520, Total Fat: 30g, Saturated: 10g, Trans Fat: 0g, Sodium: 340mg, Potassium: 421mg, Carbohydrate: 18g, Dietary Fiber: 1g, Protein: 42g
Allergens:

Directions

Print Recipe
  1. Butterfly chicken breast and put between two sheets of plastic wrap. Pound to ½ inch thickness with a meat mallet or rolling pin. Ideally you want the entire piece of chicken an even thickness throughout.
  2. In a shallow dish or rimmed plate mix together the flour and rice flour. Season both sides of chicken lightly with salt and pepper and dredge lightly in flour mixture .
  3. Preheat a large skillet over medium-high heat. Add the oil and 1 tablespoon butter, swirling the pan until the butter is melted and starts to foam up.
  4. Add the chicken and cook without moving too much, about 3 minutes on each side or until golden brown. Remove chicken to a plate or keep warm in a low oven.
  5. Drain all but 1 tablespoon of fat. Return skillet to medium heat. Add shallots and sauté briefly until fragrant and beginning to soften about 1 minute.
  6. Add chicken stock or wine and reduce slightly. Then add the lemon juice and capers and simmer for a minute or so to reduce liquid to a syrupy consistency.
  7. Whisk in the remaining 1 tablespoon butter.
  8. Add parsley and spoon sauce generously over top of the chicken.

Chef's Narrative

This quick and easy one pan skillet dish comes together in just 20 minutes. Tender, flavorful and delicious, a classic! Serve with rice or pasta and a green salad.

Recipe Substitutions

For gluten-free, replace all-purpose flour with rice flour Butter, can substitute margarine
Nutrition Facts:
Total Calories Per Serving: 520, Total Fat: 30g, Saturated: 10g, Trans Fat: 0g, Sodium: 340mg, Potassium: 421mg, Carbohydrate: 18g, Dietary Fiber: 1g, Protein: 42g
Allergens:

Ingredients

  • 3/4 lb Aurora Valley ORganic™ chicken breast, about 1 Large or 2 small boneless, skinless breasts
  • 2 tablespoons all-purpose flour
  • 2 tablespoons rice flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons avocado or grapeseed oil
  • 2 tablespoons Lulubelle's™ Creamery butter, divided
  • 1 shallot finely minced (about 3 tablespoons)
  • 1/4 cup chicken stock or dry white wine
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon capers
  • freshly chopped parsley, for garnish
  • salt & pepper, to taste

Nutritional Information

  • Chicken is an excellent source of selenium, a mineral that plays an important role in thyroid health.
  • Avocado oil is rich in oleic acid, a type of monounsaturated fatty acid shown to support heart health.
 

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