Lymey Thymey Chicken Piccata |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I was thinking of a twist on regular old chicken piccata, and had some fresh, aromatic limes on hand, as well as lemon thyme from my garden. The rest is pretty simple. Ingredients:
16 chicken tenderloins |
1 teaspoon sea salt |
2 teaspoons fresh ground black pepper |
4 tablespoons flour |
4 tablespoons unsalted butter |
2 tablespoons light olive oil |
1 (14 ounce) can fat-free chicken broth |
10 sprigs lemon thyme (regular thyme is ok) |
3 tablespoons capers |
1 large lime |
2 tablespoons dried parsley |
Directions:
1. Wash, pat dry, and sprinkle the chicken tenderloins with s&p, and lightly toss in flour.
2. In a large saute or frying pan, melt 2 tbsps butter in 2 tbsps of light olive oil over medium heat, and brown the tenderlions until they've acheived a good golden color on both sides. set chicken aside.
3. Deglaze pan with most of the chicken stock, and turn heat up to high to bring to a boil. add sprigs of thyme and reduce stock a little.
4. Return chicken to pan, gently turning in the sauce.
5. Sprinkle with parsley and capers. add juice and a little zest of the lime, and remaining butter distributed around the pan.
6. Simmer uncovered for just about 5 minutes, then turn the tenderloins and simmer another minute or 2 as the sauce thickens.
7. Plate the chicken around roasted garlic potato wedges, or around a mound og garlic mashed potatoes, and drizzle the sauce over everything (removing the unsightly thyme stems).
8. Note: If the sauce is getting too thick at any point, just add a little of any remaining chicken stock to help thin it out, or vice versa, reduce it a little longer after plating the chicken.
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