Chicken Piccata
Ingredients
Chicken Culets
Piccata Sauce
Topping
Instructions
Chicken Cutlets
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Take your thin sliced chicken cutlets and season with salt, pepper and garlic powder on both sides.
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Place the All Purpose Flour onto large plate. Take the seasoned chicken cutlets and coat both sides in the flour. Set aside.
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In a large fry pan or cast iron over medium-high heat, add avocado oil.
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After a couple minutes when oil is hot, add chicken cutlets to pan.
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After about 5 minutes, flip chicken over to cook the other side. The color of the chicken should be golden brown color.
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Once both sides are golden brown, remove the chicken cutlets from the pan and set aside on a clean dish.
Piccata Sauce
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In the same pan, add the butter, lemon juice, dry white wine, capers and chicken stock over a low heat.
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Mix the broth around a bit let simmer for about 3-5 minutes.
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Add the chicken cutlets and any juices on the plate back into the pan, cover and cook over low heat for about 10 minutes to reduce the wine and to allow the chicken to absorb the flavors.
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Make sure to flip the chicken several times throughout the 10 minutes.
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If the sauce is still too watery. Take the 1 tablespoon of cornstarch and 1 tablespoon water and whisk in a small bowl.
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Then slowly pour into the sauce and watch the sauce thicken.
Serve
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Take the chicken and plate it. Then pour the sauce on top of chicken and top off with lemon zest and fresh chopped parsley.
