Chicken Piccata
Chicken Piccata
Rated 3.8 stars by 10 users
Author:
Olivelle
Servings
2
Prep Time
10 minutes
Cook Time
15 minutes
This Chicken Piccata has it all! Zesty lemon, crisp white wine, and salty capers and olives come together to make this dish irresistible. We’ve kicked it up a notch with rich Truffle and Roasted Garlic for an extra flavor boost! Ready in just 20 minutes, this quick and hearty dinner pairs perfectly with seasonal veggies, pasta, or roasted potatoes.
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Ingredients
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2 Chicken Breasts
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¾ cup All Purpose Flour
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2 ½ tsp Black Truffle Infused Sea Salt, divided
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2 Tbsp Wild Mushroom & Sage Infused Olive Oil
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¼ cup Lemon Juice
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½ cup Chicken Stock
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2 Tbsp Roasted Garlic White Barrel Aged Balsamic
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2 Tbsp Capers
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2 Tbsp Kalamata Olives
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2 Tbsp Butter
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Parsley, to top
Directions
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.