The fresh burst of flavor in this recipe reminds me of the Tuscan region of Italy. This is a great recipe when you’re short on time but want lots of great flavor. Would be great served over angel hair pasta (unless, like me, you’re following a limited carb diet). Enjoy!
Tuscan Chicken Piccata
Ingredients:
2 Chicken breasts
2 medium or 3 small cloves garlic minced
½ medium onion sliced thin
1 small tomato seeded and diced
1-2 tsp capers (whole or roughly chopped)
¼ - ½ C white wine (whatever you’re drinking while cooking this)
Small bunch basil - chiffonade
Lemon wedges
1-2 pats of butter
To prepare chicken:
Place chicken breast between two pieces of plastic wrap and pound to about ½ inch thick. Repeat process for the second chicken breast. Season both breasts with kosher salt and pepper. Heat about a T of olive oil in a large skillet on Med-High heat. Cook thoroughly both pieces of chicken allowing them to brown (leaving bits of graton in the skillet). Remove chicken to a plate and cover with foil to keep warm.
Add onions to the pan to begin the deglazing process (if pan is a little dry add a little more oil). Once onions begin to appear translucent add garlic. When garlic becomes fragrant, add white wine to complete deglazing the pan. Allow wine to reduce a little and add tomato and capers. Sauce will reduce and thicken (if too thick add a little more wine). When sauce is preferred consistency, pull off the heat, add butter, a squeeze of lemon wedge and stir in the basil.
Place the chicken breast on a bed of angel hair pasta and pour the sauce on top. Serve with a wedge of lemon on the side to be squeezed over the meal at the table. Enjoy!
Tuscan Chicken Piccata
Ingredients:
2 Chicken breasts
2 medium or 3 small cloves garlic minced
½ medium onion sliced thin
1 small tomato seeded and diced
1-2 tsp capers (whole or roughly chopped)
¼ - ½ C white wine (whatever you’re drinking while cooking this)
Small bunch basil - chiffonade
Lemon wedges
1-2 pats of butter
To prepare chicken:
Place chicken breast between two pieces of plastic wrap and pound to about ½ inch thick. Repeat process for the second chicken breast. Season both breasts with kosher salt and pepper. Heat about a T of olive oil in a large skillet on Med-High heat. Cook thoroughly both pieces of chicken allowing them to brown (leaving bits of graton in the skillet). Remove chicken to a plate and cover with foil to keep warm.
Add onions to the pan to begin the deglazing process (if pan is a little dry add a little more oil). Once onions begin to appear translucent add garlic. When garlic becomes fragrant, add white wine to complete deglazing the pan. Allow wine to reduce a little and add tomato and capers. Sauce will reduce and thicken (if too thick add a little more wine). When sauce is preferred consistency, pull off the heat, add butter, a squeeze of lemon wedge and stir in the basil.
Place the chicken breast on a bed of angel hair pasta and pour the sauce on top. Serve with a wedge of lemon on the side to be squeezed over the meal at the table. Enjoy!
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