Chicken piccata brings together the bright, tangy and crisp flavor of white wine and lemon juice while harmonizing with the salty flavors of capers and olives. This recipe is elevated with the addition of the umami flavors of Truffle and Roasted Garlic.
Enjoy a quick yet hearty dinner as this recipe comes together in 20 minutes and can be served with seasonal veggies, pasta, or roasted potatoes.
2 Chicken Breasts
¾ cup All Purpose Flour
2 ½ tsp Black Truffle Sea Salt, divided
¼ cup Lemon Juice
½ cup Chicken Stock
2 Tbsp Capers
2 Tbsp Kalamata Olives
2 Tbsp Butter
Parsley, to top
Butterfly chicken and season each side of the chicken with ¼ tsp salt.
In a large bowl mix flour with 1 tsp Black Truffle Sea Salt. Dredge each side of the chicken with flour and shake off any excess.
In a large skillet over medium high heat heat Wild Mushroom & Sage Olive Oil. Add chicken to the pan and cook each side of the chicken until it is browned, about 3 minutes. Remove chicken from the pan.
To the pan add lemon juice, chicken stock, remaining Black Truffle Sea Salt, Roasted Garlic Balsamic, capers, and olives.
Add chicken back to the pan and simmer until chicken is cooked through, about 5-6 minutes.
Remove chicken from the pan. Add your 2 tbsp of butter and whisk. Top chicken with sauce and finish with parsley.