A not-so-humble Chicken Piccata is always a great idea on a chilly night. This one-pot wonder is great paired with pasta, arugula and/or spinach, or zucchini noodles!
- 4 West Side Beef Chicken Legs OR 1 Flattened Whole Chicken, quartered.
- All-purpose flour, for dredging
- Salt & Pepper – 6 TBSP unsalted butter
- 4 TBSP extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup West Side Beef chicken stock
- 1/2 cup dry white wine
- 1/4 cup brined capers, rinsed
- 1/3 cup fresh parsley, chopped
- Season chicken with salt and pepper. Dredge the chicken in flour and gently shake to remove the excess.
- In a large pan over medium heat, melt 2 TBSP of butter with 2 TBSP olive oil. When butter and oil begin sizzling, add 2 pieces of chicken and cook for 3 minutes. Once the chicken is browned, flip and cook the other side for 3 – 4 minutes. Remove from pan and transfer to a plate.
- Repeat the process with the last pieces of chicken. Deglaze the pan with wine. Scrape the bottom with a wooden spoon to get the browned bits up. Add the lemon juice, stock and capers.
- Return the chicken to the pan and simmer for 7- 8 minutes. Remove chicken and add to a platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously.
- Pour sauce over chicken and garnish with parsley. This dish pairs well with buttered egg noodles or rice pilaf.