Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness. Season both sides with salt and pepper.
Dredge the chicken breasts in flour, shaking off any excess.
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat.
Add the chicken breasts to the skillet and cook for about 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the chicken broth, lemon juice, and capers. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
Stir in the remaining 2 tablespoons of butter until melted and the sauce has thickened slightly.
Return the chicken to the skillet and spoon the sauce over the top. Cook for another 2-3 minutes to heat the chicken through.
Sprinkle with chopped parsley before serving.
Serve the lemon chicken piccata hot, over pasta and additional lemon slices if desired.
Simple recipe one of my favorites, enjoy your Lemon Chicken Piccata!
Every now and then you're looking through a website's images (when you're the manager) and you realize that one or another of them need to be re-rendered for some reason. So this is tonight's job done, for that page.
Meanwhile, just remember: you may be the premier magic-user of your age, and you may have helped save the world and all that kind of stuff... but if you're out back at the Stuck Pig and you take your eye off your chicken, the cat will not care.
Today is a delicious spatchcocked hen with thyme and rosemary so juicy and flavorful perfect with some mashed potatoes and asparagus, yum.
spatchcocked hen with thyme and rosemary:
Ingredients:
1 spatchcocked hen
2 tablespoons of fresh thyme leaves
2 tablespoons of fresh rosemary leaves
4 cloves of garlic, minced
2 tablespoons of olive oil
Salt and pepper to taste
Instructions:
Preheat your oven to 400°F (200°C).
In a small bowl, mix together the thyme, rosemary, garlic, olive oil, salt, and pepper.
Place the spatchcocked hen on a baking sheet lined with parchment paper.
Rub the herb mixture all over the hen, making sure to coat it evenly.
Roast the hen in the preheated oven for about 45-60 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy.
Remove the hen from the oven and let it rest for a few minutes before serving.
Enjoy your delicious spatchcocked hen with thyme and rosemary!
Feel free to adjust the seasoning and cooking time according to your preferences, I usually marinade the chicken with spices olive oil and lemon for at least an hour. Thanks for reading, Enjoy your meal! Follow or like the post to save for later!