Thursday, January 9, 2014

Recipe: Meyer Lemon Chicken Piccata

I am more than thrilled that it is currently Meyer lemon season -- I have been buying them by the bagful! I love them in my morning lemon water since they are a little bit sweeter than a normal lemon, and I am finding plenty of uses for them in my cooking. Chicken Piccata is a favorite around here -- here's my version of the classic.



Meyer Lemon Chicken Piccata
adapted from here

1 pound of skinless, boneless chicken thighs
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 cup whole-wheat flour
2 tablespoons ghee or unsalted butter, divided
1/3 cup sauvignon blanc or other crisp, tart white wine
1/2 cup chicken or vegetable stock
1/3 cup fresh Meyer lemon juice (about 3 lemons)
2 tablespoons capers, drained
1/4 cup chopped fresh flat-leaf parsley

Mix salt and pepper with the flour in a shallow dish; dredge thighs in flour.

Melt 1 tablespoon ghee in a large skillet over medium-high heat {cast iron works well for this}. Add chicken to pan, and sauté 2-3 minutes. Turn thighs over; sauté for about 1 minute, or until cooked through. Remove chicken from pan. Repeat the procedure with remaining 1 tablespoon butter and thighs.

Add wine to pan, and bring to a boil, scraping bottom of the pan to loosen browned bits. Cook for 1 minute or until liquid almost evaporates. Stir in stock; bring to a boil. Cook until broth mixture is reduced to 2 tablespoons {about 4 minutes}. Stir in juice and capers. Serve sauce over chicken, and sprinkle with parsley.


I served ours with whole-wheat linguine to soak up all of that delicious sauce, simple roasted asparagus {not pictured}, and a side salad.

Enjoy!


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