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Chicken Piccata

A quick and easy way to create a savory chicken dish with the tang of capers.

Chicken Piccata

INGREDIENTS

  • 16 West Creek chicken, tenderloin(s), breaded
  • 3 Tbsp. West Creek butter (room temperature)
  • 1 1/2 Tbsp. flour, all-purpose
  • 2 Tbsp. Piancone olive oil
  • 1/3 cup wine, white
  • 1/4 cup Magellan lemon juice
  • 1/4 cup West Creek chicken, broth, canned
  • 1/4 cup Roma capersĀ 
  • 1/4 cup Peak Fresh Produce Parsley, fresh

INSTRUCTIONS

Prepare chicken as directed on package. Transfer chicken to platter; tent with foil to keep warm. Mix 1 Tbsp. butter and 1Ā½ Tbsp. flour in small bowl until smooth. Bring wine, lemon juice and broth to boil in skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, parsley and remaining 2 Tbsp. butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve.