A new family favourite!
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| Chicken Piccata with Fresh Fettuccine |
2 skinless boneless chicken breasts, cut in half, then butterflied
sea salt and fresh ground pepper
all-purpose flour, about 1/2 cup for dredging the breasts
6 tbsp. butter
4 tbsp. EVOlive oil
1/3 cup fresh squeezed lemon juice
1/2 cup organic chicken stock
1/4 cup capers, drained and rinsed
1/3 cup chopped fresh parsley
sea salt and fresh ground pepper
all-purpose flour, about 1/2 cup for dredging the breasts
6 tbsp. butter
4 tbsp. EVOlive oil
1/3 cup fresh squeezed lemon juice
1/2 cup organic chicken stock
1/4 cup capers, drained and rinsed
1/3 cup chopped fresh parsley
Sprinkle chicken with salt and pepper and dredge in flour. Add 4 tbsp. butter and olive oil to heavy bottomed skillet. When butter starts to sizzle, add chicken and cook for about 3 minutes on each side. Remove from pan to platter and keep warm. Add lemon juice, broth and capers and bring to a boil, scraping up the brown bits from the pan. Return the chicken to the pan and simmer for about 5-7 minutes. Remove chicken to serving plates. Whisk in 2 tbsp butter, then pour sauce over chicken, sprinkle with fresh parsley and serve.
This recipe also works very well with halibut. Serve over wild rice.
