Wednesday, September 7, 2016

Chicken Piccata

Ingredients for 2 servings

¼ cup dry white wine
½ cup chicken broth
1 clove garlic, chopped
1 lemon, juice
2 tablespoon butter
1 teaspoon honey
1 tablespoon olive oil
1 tablespoon parsley, chopped
2 tablespoons capers
2 (6 ounce) chicken breasts, butterflied and pounded thin
salt and pepper to taste

Heat the oil and butter in a pan over medium heat.

Season the chicken with salt and pepper and fry until golden brown, about 2-3 minutes per side and set aside.

Add the garlic to the pan and saute until fragrant, about a minute.

Add the wine to the pan and deglaze it.

Add the broth, lemon juice, honey and capers in the pan and simmer until the liquids have reduce by half, about 2-3 minutes.

Stir in the butter, season with salt and pepper, mix in the parsley, return chicken to pan and toss to coat.

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