CHICKEN PICCATA

CHICKEN PICCATA

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For 2 servings:

INGREDIENTS:

  • 2 chicken breast fillets

  • 1 tbsp olive oil

  • 1 large lemon

  • 1/2 small red onion

  • 1 garlic clove

  • 1 tsp dijon mustard

  • 1 tsp whole grain mustard

  • 1/4 c white wine

  • 1 tbsp butter

  • 1/2 tbsp capers

  • pinch salt & pepper

  • 1 tsp fresh parsley

  1. Wash and pat dry chicken breast fillets. Season with salt and pepper.

  2. Heat cast iron skillet to high heat. Drizzle with 1/2 tbsp olive oil. Once hot add seasoned chicken breast fillets. Cook on high heat for 3 mins then flip to the other side and cook for another 3-5 mins (depending on thickness of fillets).

  3. Once chicken is cooked through take out of skillet and place onto a plate while you make sauce.

  4. To make sauce: drizzle remaining 1/2 tbsp olive oil, add finely chopped red onion, allow to cook for 1 min. Add minced garlic and cook for another 30 seconds. Add dijon and whole grain mustard, white wine, butter, capers. and a pinch of both salt and pepper. Mix and allow sauce to simmer for 3-4 mins until sauce begins to thicken.

  5. Add cooked chicken back into skillet and spoon sauce over the top. Add fresh chopped parsley.

  6. Enjoy immediately.

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