Chicken Piccata with Charred Citrus
This recipe was found on My Recipes uploaded by Adam Hickman. Originally appeared on Cooking Light.
Serves 4 people
- 2 small lemons, sliced into thin rounds
- 1 1/2 tsp. sugar
- 4 cloves garlic, halved
- 4 6-oz. skinless, boneless chicken breast halves, pounded to 3/4″ thick
- 1/2 tsp. salt, divided
- 1/2 tsp. ground black pepper
- 1 tbsp. Cento Pure olive oil, divided
- 2 tbsp. unsalted butter, divided
- 1 tsp. shallot, grated
- 1/2 tsp garlic, grated
- 1 sprig fresh oregano
- 1 sprig fresh thyme
- 1/2 cup dry white wine
- 1 cup Cento chicken stock
- 1 tsp. flour
- 1 tbsp. Roland capers, rinsed and drained
- 2 tbsp. fresh flat-leaf parsley, chopped
- In a medium bowl, combine sliced lemons, sugar, and garlic.
- Season chicken with 3/8 tsp. salt and black pepper.
- Over medium-high heat in a large skillet, heat 2 tbsp. olive oil, swirling to coat.
- Add chicken breast halves to pan and cook 4 minutes each side. Remove from heat and set aside.
- Add remaining tsp. olive oil to the skillet, swirling to coat.
- Add lemon and sugar mixture to skillet and cook 1 minute, flipping occasionally, until lemons are lightly browned. Return to bowl and set aside.
- Carefully wipe down skillet with paper towels, and return to burner over medium heat. Heat 1 1/2 tsp. butter, swirling until melted.
- Add grated shallots and garlic, oregano, and thyme. Cook 1 minute.
- Add white wine to skillet, and scrape pan to loosen brown bits, bringing to a boil. Cook 3 minutes or until liquid has nearly evaporated.
- Whisk in remaining salt, chicken stock, and flour. Bring to a boil and reduce heat, simmering for 3 minutes ot until reduced to approx. 2/3 cup.
- Remove skillet from heat; discard oregano and thyme sprigs. Stir in the remaining butter with the capers, and stir until butter is melted. Add the chicken and juices back into the skillet, turning to coat.
- Plate chicken and top with lemon mixture. Sprinkle with parsley to garnish.