Chicken Piccata

Updated for low sodium

• 2 Chick'n Scallopini

• Sea salt and freshly ground black pepper

• All-purpose flour, for dredging

• 1 tbsp salted butter

• 1 tbsp extra-virgin olive oil

• 2 tbsp fresh lemon juice

• 1/6 cup water

• 2 g Better Than Bouillon, Vegetarian, No Chicken Base

• 1/6 cup white wine

• 1 tbsp capers, drained

• 1 tsp garlic powder

• 1/3 cup fresh parsley, chopped (sub dill)

1. Season chicken with salt and pepper. 

2. Dredge chicken in flour and shake off excess.

3. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. 

4. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. 

5. When chicken is browned, flip and cook other side for 3 minutes. 

6. (Definitely do this) Remove and transfer to plate.

7. Into the pan add the lemon juice, stock and capers. 

8. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. 

9. Check for seasoning. 

10. Return all the chicken to the pan and simmer for 5 minutes. 

11. Pour sauce over chicken and garnish with parsley.  

12. Thicken with corn starch if needed.

https://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-piccata-recipe2-1913809