Chicken piccata

Ingredients

 4 servings

1. 10.5 oz container of lemon rosemary chicken bone broth
2. 1 shallot minced
3. 1.5 tbsp minced garlic
4. 1 tbsp Poultry magic
5. 1 tbsp Lemon pepper seasoning
6. 1 / cup flour
7. 1 large lemon (2 tsp lemon zest)
8. 2 tbsp olive oil
9. 7 tbsp butter
10. Minced Italian parsley
11. 2 small chicken breast pounded or 1 large split

Steps

1. This is the broth I use. Start by splitting you chicken breast or use your 2 small pounded breasts and season with lemon pepper

   

2. Make the dredge by mixing the flour with a tbsp of poultry magic

3. Heat 3 tbsp butter and 2 tbsp olive oil until melted. Season the chicken with salt and pepper and dredge lightly in the flour and cook about 3 minutes per side.

   

4. Add the shallot to the fond and sauté until fragrant. Add the garlic and do the same. Add the chicken stock and reduce almost by half.

   

5. Reduce heat and add capers, lemon juice and zest and a couple tbsp of parsley, simmer for a minute and add the butter, Season with salt to taste.

   

6. Add the chicken back to the pan flipping it a few times while heating through. I serve it over mashed red potatoes and roasted asparagus, pour the sauce over the chicken and garnish with parsley