CHICKEN PICCATA

CHICKEN PICCATA

Prep time: 20 minutes
Cooking time: 20 minutes
Serves: 4 with pasta

1 1/2 lbs chicken tenderloin
1 cup all purpose flour
1/2 tsp salt
1/2 tsp ground pepper
4 tbsp butter
6 tbsp olive oil
1 large onion,peeled and finely chopped
5 cloves garlic, minced
4 tbsp lemon juice
1/2 cup white wine
1/2 cup or 4 tbsp capers (drained from brine)
4 tbsp butter
1 cup or 1/2 cup chicken broth
2 tbsp finely chopped parsley

Combine flour with salt and pepper
Dredge chicken into flour
Pre heat olive oil and add butter to melt
Fry chicken until brown (It took me 6 minutes per batch)
remove from pan.
Add onions to the pan and cook for 1 minute.
Add garlic and cook for 30 seconds.
Add lemon juice and capers.
Add another 4 tbsp butter into the pan and dissolve.
Add a splash of white wine if using.
Season with ground pepper.
Add broth (i used 1 cup) which i felt it’s a bit much.
Continue to simmer.
Add chicken back
Dissolve 2 tbsp leftover flour with a little water and whisk into the pan to thicken the sauce.
Simmer for another minute.
Add fresh herbs and garnish with lemon slices.
Serve with pasta.

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