30 minute dinners are the best in the summer. I mean. Who wants to be cooking all afternoon when the sun is shining and babies are absolutely content to play outside for hours. (Except that it's 150 degrees) This is one of our favorite 30... minute meals. Full of flavor. But SO simple.
Chicken Piccata
4-6 free range chicken breasts
About 1/2 cups of whole wheat flour
3 tbsp olive oil
2 tbsp organic butter
3 fresh garlic cloves chopped
1 jar capers
1 lemon
2 cups chicken stock or chicken broth
3/4 cup white wine
1/4 cup fresh parsley
Himalayan salt
1. With a meat mallet, flatten chicken slightly.
2. Season with Himalayan salt and dredge in 1/4 cup of whole wheat flour.
3. Heat 2 tbsp olive oil and 1 tbsp of butter. When hot add chicken and cook till browned and cooked through.
4. Remove chicken from pan and add remaining butter and oil. Sauté garlic slightly and add broth and wine. Cook on med/high till reduced by about 1/2. Sprinkle with 2 tbsp whole wheat flour and cook a few more minutes to thicken sauce. Add lemon juice from lemon.
5. Add chicken back to pan with sauce. Top with drained capers and simmer for a few minutes. Top with lemon slices and fresh parsley.
I served the picky eaters organic whole wheat penne. And the others had yellow and green zucchini noodles with shredded carrots. If you haven't tried yellow zucchini, I highly recommend. It's sweeter than regular zucchini! All topped with fresh parmesan cheese.
Chicken Piccata
4-6 free range chicken breasts
About 1/2 cups of whole wheat flour
3 tbsp olive oil
2 tbsp organic butter
3 fresh garlic cloves chopped
1 jar capers
1 lemon
2 cups chicken stock or chicken broth
3/4 cup white wine
1/4 cup fresh parsley
Himalayan salt
1. With a meat mallet, flatten chicken slightly.
2. Season with Himalayan salt and dredge in 1/4 cup of whole wheat flour.
3. Heat 2 tbsp olive oil and 1 tbsp of butter. When hot add chicken and cook till browned and cooked through.
4. Remove chicken from pan and add remaining butter and oil. Sauté garlic slightly and add broth and wine. Cook on med/high till reduced by about 1/2. Sprinkle with 2 tbsp whole wheat flour and cook a few more minutes to thicken sauce. Add lemon juice from lemon.
5. Add chicken back to pan with sauce. Top with drained capers and simmer for a few minutes. Top with lemon slices and fresh parsley.
I served the picky eaters organic whole wheat penne. And the others had yellow and green zucchini noodles with shredded carrots. If you haven't tried yellow zucchini, I highly recommend. It's sweeter than regular zucchini! All topped with fresh parmesan cheese.
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