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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