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Chicken Piccata
4-6
Ingredients
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1 lb. chicken boneless skinless breast fillets
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Salt and pepper to taste
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1/2 cup flour
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3 Tbsp. STAR Extra Virgin Olive Oil, divided
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1 tsp. minced garlic
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1 cup sliced mushrooms
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1/4 cup chicken broth
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1/4 cup white wine
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2 tsp. fresh lemon juice
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1 Tbsp. butter
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2 Tbsp. STAR Capers, drained
Instructions
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1.
Halve chicken fillets horizontally with a sharp knife and flatten them slightly between sheets of plastic wrap. Sprinkle chicken with salt and pepper to taste. Dust with flour, shaking off excess.
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2.
Heat 1 Tbsp. Olive Oil in skillet over medium-high heat. Add half the breast fillets and sauté 2 to 3 minutes on each side until golden brown and cooked through. Remove chicken and set aside. Repeat with 1 Tbsp. olive oil and remaining breast fillets.
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3.
Add remaining 1 Tbsp. of olive oil, garlic and mushrooms to skillet and sauté until mushrooms are browned. Add chicken broth and wine. Heat to boiling, scraping to loosen browned bits. Simmer 2 minutes. Stir in lemon juice, butter and capers.
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4.
Return cooked breast fillets to skillet. Heat through, turning to coat with sauce.
