Our final recipe from our November Chef of the Month, Jonathan Scinto is his famous Lemon Chicken Piccata. The perfect dish for a special occasion, Chef Jonathan turns a few simple ingredients into a delicious meal. Serve with the French bread or pasta and stay in touch with our November Chef of the Month for more impressive and tasty recipes!
Cook time: 30 mins
Serves: 2 people (2 Chicken breasts ea.)
Ingredients:
1 ½ lbs. Boneless skinless chicken breasts (Pounded ½” thickness)
½ cup flour
Kosher Salt & Cracked Pepper
4 oz. Premium Salted Butter
2 Tbsp. EVOO (Mie Radici Real Sicilian EVOO)
½ cup white wine
1½ cups chicken broth (Kitchen Basics)
2 large lemons, (1 sliced thinly for garnish)
¼ cup jarred capers (drain before use)
Fresh parsley
1 garlic bulb (Chopped)
Directions:
- Cut the breasts in half (4 pieces). In a large bowl add flour, salt & pepper. Dredge the chicken, set aside.
- Heat 2 oz. of butter & E.V.O.O in a heavy pan. Add the chopped garlic and sauté until a light brown.
- Add the chicken cooking about 4 minutes on ea. side, flip once. Both sides should be golden brown. Remove chicken and set aside.
- Add wine to the pan & reduce alcohol (about 2 mins), scrape browned bits in the pan. Add broth, lemon juice, capers & butter. Let the mixture reduce by 1/2.
- Transfer chicken cutlets to 2 plates, pour sauce on top & garnish with chopped parsley and lemon slices. Serve with French bread.
Connect with Our November Chef of the Month:
Website: https://chefjonathans.wixsite.com/jonathanscinto
Instagram: @chefjonathans
Facebook: @ChefJonathanS
Chef Vibes 
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