Chicken Piccata
- 4 chicken tenders (or 2 chicken breasts - halved)
- 2 T. flour
- 2 t. lemon zest
- ½ t. cumin
- salt and pepper
- 2 T. olive oil
- 2 minced shallots
- 2 T. fresh parsley or 2t. dried parsley flakes
- ½ c. chicken broth
- ¼ c. lemon juice
- Combine the flour, zest, cumin, salt and pepper in a bowl.
- Coat tenders with the flour mix
- Saute in 2T. olive oil until golden brown
- Remove from pan.
- Saute shallots 5-7 minutes until tender
- Add parsley, chicken broth, lemon juice
- Scrape the bottom of the pan
- Add tenders to pan
- Cover and cook 4-6 minutes
- Garnish with lemon slice
Recipe by The Gingham Apron at https://www.theginghamapron.com/chicken-cacciatore/
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