Chicken Piccata

Ingredients:

• 4 (6-ounce) skinless, boneless chicken breast halves, pounded to ½ inch thickness
• 2 tablespoons Hilton Head Olive Oils and Balsamics Lemon EVOO 
• 1/2 cup flour 
• 2 1/2 tablespoons butter 
• 4 medium garlic cloves, thinly sliced
• 1/2 cup dry white wine
• 1 tablespoon fresh lemon juice
• 3/4 cup low-salt chicken broth 
• 1 1/2 tablespoons drained capers
• 3 tablespoons coarsely chopped fresh flat-leaf parsley
• Salt and Pepper
  

 Directions:

• Add 1 teaspoon of flour to a small bowl, and remaining flour to a shallow dish. 
• Season both sides of chicken with salt and pepper, then dredge through the shallow dish, until well-coated in flour. 
• Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 1 tablespoon Lemon EVOO to the pan, swirl to coat. 
• Add chicken to the pan, sautéing for about 4 minutes on each side or until done. Remove chicken from pan; keep warm.
• Heat remaining 1 tablespoon LEMON EVOO to the pan; swirl to coat. Add shallots and sauté about 3 minutes, stirring frequently. Add sliced garlic and continue to saute for 1 minute, stirring constantly. 
• Add the wine and lemon juice and bring to a boil, scraping the pan to loosen browned bits. Cook until liquid almost evaporates, stirring occasionally. 
• Add 1/4 cup chicken broth to reserved 1 teaspoon flour; stir until smooth. Set aside.
• Add chicken broth to pan and bring to a boil, cooking until reduced by half (about 5 minutes). 

​MAKES 4 SERVINGS

Meyer Lemon Extra Virgin Olive Oil

$24.00