As part of the Foodbuzz Tastemaker Program and Crisco, I received a sample of their olive oil to try in a recipe this week. I wanted to try something new so after a little google searching, I decided on chicken piccata. I combined a few of the recipes that I saw along with the ingredients that I already had on hand to come up with this recipe – a lighter version of chicken piccata.
- 4 skinless and boneless chicken tenders (I flattened these out a little bit with a rolling pin to make the thickness even)
- Salt and Pepper
- Whole-Wheat Flour, for dredging
- 1 tablespoon unsalted butter
- 2 tablespoons Crisco extra-virgin olive oil
- 1/3 cup lemon juice
- 1/2 cup chicken broth
- 1/4 cup capers
1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
2. In a large skillet over medium high heat, melt 1 tablespoon of butter with 2 tablespoons olive oil. When butter and oil start to sizzle, add chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove pan from heat and place chicken on a plate.
3. Into the pan add the lemon juice, broth, and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken from pan and pour sauce over chicken.
This will definitely become one of my new favorite recipes. The chicken was juicy and flavorful, I love the tanginess (is this a word?) of the lemon juice and capers. Also, this recipe only took about 20 minutes from start to finish. You can serve this with some whole wheat pasta and steamed vegetables or just a side salad.
Thank you Foodbuzz Tastemaker Program and Crisco for the olive oil!