Chicken Piccata
Chicken Piccata
Brie Thompson
2
10 minutes
15 minutes
Bright, lemony, and a little briny, this Chicken Piccata is a dinner I am always happy to put on the table. Wild Mushroom & Sage Infused Olive Oil browns the chicken, then Roasted Garlic White Barrel Aged Balsamic and Black Garlic Infused Sea Salt build a tangy, savory pan sauce with capers and Kalamata olives. A little butter whisked in at the end makes it silky. Serve it over pasta or with roasted potatoes.
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Ingredients
- 2 Chicken Breasts
- 2 ½ tsp Black Garlic Infused Sea Salt, divided
- ¾ cup All Purpose Flour
- 2 Tbsp Wild Mushroom & Sage Infused Olive Oil
- ¼ cup Lemon Juice
- ½ cup Chicken Stock
- 2 Tbsp Roasted Garlic White Barrel Aged Balsamic
- 2 Tbsp Capers
- 2 Tbsp Kalamata Olives
- 2 Tbsp Butter
- Parsley, chopped, to garnish
Directions
Butterfly the chicken breasts. Season each side of the chicken with ¼ tsp Black Garlic Infused Sea Salt.
In a large bowl, mix the flour with 1 tsp Black Garlic Infused Sea Salt. Dredge each side of the chicken in the flour mixture and shake off any excess.
Heat Wild Mushroom & Sage Infused Olive Oil in a large skillet over medium high heat. Add the chicken and cook until browned, about 3 minutes per side. Remove the chicken from the pan and set aside.
Add the lemon juice, chicken stock, remaining ½ tsp Black Garlic Infused Sea Salt, Roasted Garlic White Barrel Aged Balsamic, capers, and olives to the pan.
Return the chicken to the pan and simmer until no longer pink and the chicken reaches an internal temperature of 165°F, 5 to 6 minutes.
Plate the chicken. Add the butter to the pan and whisk until melted. Top the chicken with the sauce. Garnish with the parsley. Serve immediately.