Chicken piccata

Name: Chicken piccata
Yield: 4 servings
Cuisine: American
Ingredients: 10.5 oz container of lemon rosemary chicken bone broth; 1 shallot minced; 1.5 tbsp minced garlic; 1 tbsp Poultry magic; 1 tbsp Lemon pepper seasoning; 1 cup flour; 1 large lemon; 2 tbsp olive oil; 7 tbsp butter; Minced Italian parsley; 2 chicken breast spilt in two

Chef Bryce @ChefBryce

Chicken piccata

Chef Bryce @ChefBryce

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Ingredients

4 servings

10.5 ozcontainer of lemon rosemary chicken bone broth
1shallot minced
1.5 tbspminced garlic
1 tbspPoultry magic
1 tbspLemon pepper seasoning
1 cupflour
1large lemon
2 tbspolive oil
7 tbspbutter
Minced Italian parsley
2chicken breast spilt in two

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Steps

1

This is the broth I use. Start by splitting you chicken breast or use your 2 small pounded breasts and season with lemon pepper
2

Make the dredge by mixing the flour with a tbsp of poultry magic
3

Heat 3 tbsp butter and 2 tbsp olive oil until melted. Season the chicken with salt and pepper and dredge lightly in the flour and cook about 3 minutes per side and set aside.
4

Add the shallot to the fond and sauté until fragrant. Add the garlic and do the same. Add the chicken stock and reduce almost by half.
5

Reduce heat and add capers, lemon juice and zest and a couple tbsp of parsley, simmer low for a minutes and check for seasoning. Add the chicken back until heated through. Remove from heat and add the last 4 tbsp of butter and stir until the butter has melted and the sauce has emulsified
6

Add the chicken back to the pan flipping it a few times while heating through. I serve it over mashed red potatoes and roasted asparagus, pour the sauce over the chicken and garnish with parsley