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Fish or Chicken Piccata | Daily Dine

Fish or Chicken Piccata

You can use either protein in this recipe. Remember that the fish will cook more quickly. I like to use margarine for a dairy free dish.

main-dishamerican

Servings: 4

Ingredients

4 chicken breasts pounded thin or white fish such as sole

1 teaspoon kosher salt

2 tablespoons olive oil

4 tablespoons unsalted butter or use margarine if dairy free

1/3 cup flour, all purpose

1/4 cup capers, drained

1 clove minced garlic

1/2 cup chicken stock

1 1/2 fresh squeezed lemons

2 tablespoons Italian seasoning mix

Use the packaged blend, or make this community-sourced copycat. The exact HelloFresh formula may differ.

Amounts below are scaled for this recipe.

Instructions

Step 1
Preheat oven to 400. Season protein with salt and dip both sides in flour. Add 1 tablespoon olive oil and 1 tablespoon butter (or margarine) to large skillet over medium high heat. Add protein, flipping when edges brown. Remove and place in oven safe platter.
Step 2
Add capers and garlic to pan, reduce heat to medium stir for 20 seconds. Add chicken stock and lemon juice, stir and scrape up bits. Let simmer for 2 minutes, then add remaining butter (or margarine) and Italian seasoning. Spoon over protein and finish in oven until to correct temperature.