Chicken Scaloppini Picatta
Chicken Scaloppini Picatta
Directions
- Season chicken with salt and pepper then dredge through flour with light coating
- In frying pan add olive oil and 4 tablespoons of butter *cook chicken and then separate onto plate removing from heat. Into the pan add the rest of the butter, ½ teaspoon of flour return to heat and cook until flour melted in.
-
Add chicken stock, white wine, lemon juice, capers, Optional Lemon zest) and begin to cook while returning cooked chicken on low to medium simmer (Cooking 4 to 5 minute) . Looking for all ingredients to incorporate and the viscosity of the sauce should be like a glace velvety consistency when finished. Add parsley in the last 30 seconds of cooking
-
Grill thinly sliced lemons for garnish and sprinkle Parsley to top.
Ingredients
- 6 tbsp butter, salted, cut into chips
- 1/4 cup Roma® Capers
- 2 7 oz West Creek® Chicken, Breast(s), thinly sliced
- 1/3 cup chicken stock
- flour, for dredging
- 1/4 cup lemon juice, fresh
- 1/2 tsp lemon zest, optional
- 4 tbsp Piancone® Oil, Olive, Extra Virgin
- 1/4 cup parsley, fresh, chopped
- 1/4 cup Pinot Grigio
- salt and pepper, to taste