CHICKEN PICCATA
Dinner tonight… Chicken Piccata topped with pan fried shimeji mushrooms with crushed garlic baby potatoes, rainbow carrots, broccoli and steamed beets
- 6 chicken thighs
- sea salt and freshly ground black pepper
- all-purpose flour, for dredging
- 4 tablespoons unsalted butter
- 5 tablespoons extra-virgin olive oil
- ⅓ cup fresh lemon juice
- ½ cup chicken stock
- ¼ cup brined capers, rinsed
- ⅓ cup fresh parsley, chopped
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil.
When butter and oil start to sizzle, add pieces of chicken and cook for 5 minutes.
When chicken is browned, flip and cook other side for 5 minutes.
Remove and transfer to plate.
Into the pan add the lemon juice, stock and capers.
Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor.
Check for seasoning.
Return all the chicken to the pan and simmer for 15 minutes.
Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously.
Pour sauce over chicken and garnish with parsley.
Recipe and Photo: Allie Ballie
