Chicken Piccata
- 4 boneless, skinless chicken breasts, halved
- 1 1/2 tablespoons Pacifica Culinaria Coastal Lemon Avocado Oil
- 1/2 cup flour
- 2 - 4 tablespoons dry white wine
- 1 1/2 teaspoons salt
- 1 tablespoons fresh lemon juice
- 1/4 teaspoon fresh ground pepper
- 1 lemon, sliced
- 1/4 teaspoon paprika
- 4 tablespoons capers
- 1/4 cup Pacifica Culinaria All Natural Avocado Oil
- fresh parsley
- Pound chicken breasts with a large mallet until thin (about 1/4 inch). In a large plastic bag, combine flour, salt, pepper and paprika. Shake the chicken in the bag to coat well. Heat Pacifica All Natural Avocado Oil and Pacifica Coastal Avocado Oil in a large frying pan. Saute a few breasts at a time for 2 or 3 minutes, being careful not to overcook them. Set aside on paper towels. Reduce heat slightly. Stir wine into drippings and scrape the bottom of the pan to loosen browned material. Add lemon juice and stir. Return chicken to the pan, interspersing with lemon slices and heat a minute or so. Add capers, sprinkle with minced parsley and serve.
chicken breasts, culinaria coastal, flour, white wine, salt, lemon juice, fresh ground pepper, lemon, paprika, capers, avocado oil, parsley
Taken from www.epicurious.com/recipes/member/views/chicken-piccata-1219471 (may not work)