Scain's chicken piccata

Name: Scain's chicken piccata
Total time: 1200 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 chicken breast (butterflied to make 2 pieces); 1 cup flour; 1 egg; 1 tbsp milk; 3 tbsp olive oil; 2 tbsp butter; 1/4 cup chopped green olives; 1 garlic clove minced; 1/2 cup chicken broth, low sodium; 1 lemon; fresh parsley for garnish; 1 thyme sprig

Scain @cook_6319531

Missouri

Typically made with capers, but I hate capers.. anything that's salty/brined would work. Green olives, marinated artichokes..

Scain @cook_6319531

Missouri

Typically made with capers, but I hate capers.. anything that's salty/brined would work. Green olives, marinated artichokes..

Saved

Ingredients

20 min

2 servings

1chicken breast (butterflied to make 2 pieces)
1 cupflour
1egg
1 tbspmilk
3 tbspolive oil
2 tbspbutter
1/4 cupchopped green olives
1garlic clove minced
1/2 cupchicken broth, low sodium
1lemon
fresh parsley for garnish
1thyme sprig

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Steps

20 min

1

After you've butterflied your chicken breast, heat a skillet on medium high, add olive oil and 1 tbsp butter
2

In 2 separate dishes, add flour, in the other, add egg and milk- whisk.
3

Dredge chicken in flour, egg, flour. Place in skillet. Cook 7 min on one side, then flip, cook 7 min. Pull chicken out and set aside.
4

Turn heat to medium, add olives, garlic, stock, thyme sprig and all the juice from the lemon. Once boiling, turn heat to low and simmer 5 min. Remove thyme sprig.
5

To serve, plate chicken, pour sauce over the top and garnish with fresh parsley and a dash of salt and pepper.