Chicken Piccata - made a little bit lighter

Here's another quick dinner recipe that is company ready in 40 minutes.  It's light and lemony.  There's a secret to making it extra special!  To keep it nice and light serve it with a whole wheat capellini.  To make this easy recipe you will need:

4 skinless and boneless chicken fillets

salt and freshly ground black pepper

1/3 cup flour

zest of one lemon (secret ingredient!)

4 tablespoons unsalted butter

3 tablespoons extra-virgin olive oil

2/3 cup fresh lemon juice

1 cup chicken stock

1/4 cup white wine

1/3 cup fresh parsley, chopped

 

 

1.)  Mix the flour with salt, pepper and the lemon zest. Dredge chicken in flour and shake off excess.

2.)  In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil are hot, add the chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.
3.)  Into the pan add the lemon juice, stock and wine. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.