Chicken Piccata with Capers

Each summer Meg and I go in different directions for at least 2 weeks, and end up in vastly different time zones, so there’s always a lot of preparation to provide “padding” around our fixed monthly commitments writing the blog, spice blending and all our other growing small business commitments.

So while we are both travelling we plan a quick and easy dish for our readers. In the same way that our Chicken Marbella from last summer is easy to prepare and can be plated hot or cold, Chicken Piccata is a light and fresh recipe using lemons, capers and fresh green herbs. I like the leftover chicken chopped and mixed into a spoonful of mayonnaise eaten on toast.

We hope you’re enjoying your summer.

Ingredients

2 tbsp flour
salt and pepper
4 plump chicken breasts / 2 1/2 lbs
2 tbsp grapeseed oil or light olive oil
1/3 cup dry white wine
1 cup chicken broth
3 tbsp lemon juice
2 tbsp capers

In a small plate, mix the flour, salt and pepper. Toss the chicken breasts in the flour.

In a skillet, heat the oil and sauté the chicken breasts lightly on both sides for 2 minutes.

Stir in the wine, chicken broth, lemon juice and capers.

Transfer to your slow cooker, cover and cook on LOW for 4 hours.

Zen Moment

“Though we travel the world over to find the beautiful, we must carry it with us or we find it not.”

– Ralph Waldo Emerson