Light Chicken Piccata and Roasted Broccoli
Ingredients
¾ cup
low-sodium chicken broth, divided
½ cup
flour, divided
- kosher salt and freshly ground Kowalski's Black Peppercorn, to taste
1 ½ lbs.
boneless skinless chicken breasts, pounded to an even ½" thickness
2 ½ tbsp.
Kowalski's Butter, divided
1 tbsp.
Kowalski's Extra Virgin Olive Oil
¼ cup
finely chopped shallots
4 cloves
garlic, thinly sliced
½ cup
dry white wine
2 tbsp.
Kowalski's Freshly Squeezed Lemon Juice (from the Produce Department)
1 ½ tbsp.
drained capers
3 tbsp.
chopped fresh Italian parsley
- lemon slices, for garnish
- Roasted Broccoli, for serving
Directions
- Stir ¼ cup broth into 1 tsp. flour until smooth; set aside.
- Combine remaining flour, salt and pepper in a shallow dish.
- Dredge chicken in seasoned flour mixture; shake off excess.
- In a large skillet, melt 1 tbsp. butter with oil over medium-high heat. Add chicken; sauté until chicken is dark golden-brown and cooked through (about 4 min. per side), turning once.
- Transfer chicken to a warm platter; keep warm.
- Add shallots to the pan used to cook the chicken; sauté for 3 min., stirring frequently.
- Add garlic; sauté for 1 min., stirring constantly.
- Add wine, scraping brown bits from bottom of pan; bring to a boil. Cook, stirring often, until liquid almost evaporates.
- Add remaining broth to the pan; bring to a boil. Cook until reduced by ½ (about 5 min.).
- Stir in flour-broth mixture; cook, stirring frequently, until slightly thickened (about 1 min.).
- Remove sauce from heat; whisk in remaining butter, lemon juice and capers.
- Drizzle sauce over chicken; sprinkle with parsley and garnish with lemon slices. Serve immediately with Roasted Broccoli.
Nutrition Note:
- This recipe is rich in vitamins C and K, B vitamins and potassium.
