Try this dish with Better Than Bouillon Premium or Organic Roasted Chicken Base.
Chicken Piccata
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Prep:
10 min. -
Cook:
10 min. -
Serves:
4
Recipes
Recipe tags: chicken base, easy difficulty, main, chicken, skillet
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 Tbsp | Better Than Bouillon® Reduced Sodium Roasted Chicken Base |
| ½ tsp | black pepper |
| 4 | (4-ounce) boneless skinless chicken breasts, pounded ¼ inch thin |
| ½ cup | all-purpose flour |
| ¼ cup | vegetable oil |
| ½ cup | white wine |
| ⅓ cup | freshly squeezed lemon juice |
| 2 tsp | Better Than Bouillon® Roasted Garlic Base |
| 1 jar | (2-ounce) capers, drained |
| 3 Tbsp | butter |
| ¼ cup | freshly chopped parsley |
Directions
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1
Mix the Reduced Sodium Roasted Chicken Base and pepper together in a small bowl. Brush both sides of the chicken with the mixture. Dredge each chicken breast into the flour.
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2
Add the oil to a large sauté pan over medium heat. Add the dredged chicken breasts to the pan and cook for 3 - 4 minutes per side. Transfer the chicken from the pan to a bowl.
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3
Add the white wine, lemon juice, Roasted Garlic Base and capers to the pan. Bring to a boil, reduce the heat, add the chicken back to the pan and simmer for 2 - 3 minutes. Remove the pan from the heat and slowly whisk in the butter and parsley.
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4
Serve immediately.