Truffle Chicken Piccata
Chicken Piccata brings together the bright, tangy flavor of white wine, lemon and white truffle balsamic with the balance of the saltiness of capers and olives. Serve this chicken with seasonal veggies or one of our risottos.
Prep Time: 20 minutes - Cook Time: - Total Time: 20 minutes
Yield: Serves 6
2 Chicken Breasts ¾ cup All Purpose Flour
2 Tbsp Parmesan Asiago Dipper 3 tsp Black Garlic Sea Salt, divided 2 Tbsp Black Pepper Olive Oil ¼ cup Lemon Juice ½ cup Chicken Stock 2 Tbsp White Truffle Balsamic Vinegar 2 Tbsp Capers 2 Tbsp Kalamata Olives 2 Tbsp Butter Parsley, to top
Butterfly chicken and season each side of the chicken with ¼ tsp salt.
In a large bowl mix flour with 1 tsp salt. Dredge each side of the chicken with flour and shake off any excess.
In a large skillet over medium high heat heat olive oil. Add chicken to the pan and cook each side of the chicken until it is browned, about 3 minutes. Remove chicken from the pan.
To the pan add lemon juice, chicken stock, remaining salt, truffle vinegar, capers, and olives.
Add chicken back to the pan and simmer until chicken is cooked through, about 5-6 minutes.
Remove chicken from the pan. Add your 2 tbsp of butter and whisk. Top chicken with sauce and finish with parsley.