RECIPE-Chicken_Piccata

Chicken Piccata

Ingredients
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1 lbs Chicken Breasts (butterflied or halved horizontal)
2 large egg whites
1/2 cup all-purpose flour
3 tbsp grated parmesan cheese
2 tsp sea salt
1/2 tsp fresh ground pepper
1/2 cup chicken stock
1/2 cup semi-sweet white wine
1/4 cup fresh lemon juice
1/2 cup capers
4 tbsp butter
1 tbsp minced garlic
4 tbsp extra virgin olive oil



Directions
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- Either butterfly or slice chicken breasts in half horizontally
- Mix flour, cheese, salt, and pepper and spread on a shallow plate
- Separate egg whites into a shallow bowl
- Coat each chicken breast in egg whites, then dredge in the flour mixture and place on parchment paper
- Pour olive oil and 2 tbsp butter into a cast iron skillet and bring to medium heat
- Place breasts into pan and brown both sides until chicken is cooked (~ 3-4 minutes a side)
- Remove breasts from skillet and place in a warm oven (225 degrees)
- In the same skillet add the stock, wine, lemon juice, garlic and capers
- Reduce heat to low
- Stir with a spatula, reducing the mixture to about half
- Add in remaining butter and stir slowly until melted
- Plate the chicken breasts and pour the sauce over the top
- Serve with pasta or salad