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Chicken Piccata
Serves 2
6-8 Ounces Perdue Chicken Cutlets
1/4 Teaspoon (or to taste) Old Savannah Lemon Pepper Seasoning (found in the seafood dept.)
1 Tablespoon Private Selection Olive Oil
1/4 Cup of your favorite white wine
3 Tablespoons Kroger unsalted butter
1 Tablespoon Private Selection capers, drained
1 Teaspoon fresh lemon juice
As with any recipe, you can increase or decrease ingredients or cook time to suit your own tastes.
- Heat a skillet over medium-high heat for one minute. Add olive oil to the pan and swirl to coat. In the meantime, season the chicken cutlets with the lemon pepper seasoning.
- Add the seasoned chicken to the pan and sear for one minute. Turn heat to med-low and continue to cook the chicken, turning often, until chicken is done (internal temperature reaches160°). Remove the cooked chicken, cover, and set aside.
- Increase the temperature under the skillet to med-high, add the wine, and reduce by 3/4s. Remove the pan from the heat and whisk in the butter. Add the capers and lemon juice and stir to combine. Turn heat off, return chicken to skillet, and toss to coat.
- Serve chicken over Private Selection angel hair pasta, if desired, and top with the wine & lemon mixture.
CHEF’S NOTE: CAPERS. Capers are the hand-picked, unopened flower buds of the caper plant – a small shrub, about 3 feet tall, native to the Mediterranean area. Capers are salt-tolerant and flourish along shores within sea-spray zones. The flower buds are usually pickled in vinegar or preserved in granular salt. Capers have a sharp piquant flavor and add pungency, a distinctive aroma, and saltiness to pasta sauces, pizza, fish, meats and salads. The flavor of caper is similar to that of mustard and black pepper.
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