Fish or Chicken Piccata

Name: Fish or Chicken Piccata
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 chicken breasts pounded thin or white fish such as sole; 1 teaspoon kosher salt; 2 tablespoons olive oil; 4 tablespoons unsalted butter or use margarine if dairy free; 1/3 cup flour, all purpose; 1/4 cup capers, drained; 1 clove minced garlic; 1/2 cup chicken stock; 1 1/2 fresh squeezed lemons; 2 tablespoons Italian seasoning mix

loftus.greg @cook_3560825

You can use either protein in this recipe. Remember that the fish will cook more quickly. I like to use margarine for a dairy free dish.

loftus.greg @cook_3560825

You can use either protein in this recipe. Remember that the fish will cook more quickly. I like to use margarine for a dairy free dish.

Saved

Ingredients

20 minutes

4 servings

4chicken breasts pounded thin or white fish such as sole
1 teaspoonkosher salt
2 tablespoonsolive oil
4 tablespoonsunsalted butter or use margarine if dairy free
1/3 cupflour, all purpose
1/4 cupcapers, drained
1 cloveminced garlic
1/2 cupchicken stock
1 1/2fresh squeezed lemons
2 tablespoonsItalian seasoning mix

Saved

Steps

20 minutes

1

Preheat oven to 400. Season protein with salt and dip both sides in flour. Add 1 tablespoon olive oil and 1 tablespoon butter (or margarine) to large skillet over medium high heat. Add protein, flipping when edges brown. Remove and place in oven safe platter.
2

Add capers and garlic to pan, reduce heat to medium stir for 20 seconds. Add chicken stock and lemon juice, stir and scrape up bits. Let simmer for 2 minutes, then add remaining butter (or margarine) and Italian seasoning. Spoon over protein and finish in oven until to correct temperature.