Lemon Grove Chicken Picatta
Yield: 4-6 servings
4 Whole Skinless, Boneless Chicken Breasts
6 Tablespoons Flour
½ Cup Grated Parmigiano-Reggiano Cheese, Divided
1 Teaspoon French Grey Salt
1 Teaspoon Ground Green Peppercorns
2 Tablespoons Olive Oil
2 Tablespoons Unsalted Butter
2 Tablespoons Lemon Grove Seasoning
1 Cup Dry White Wine
1 Cup Low Sodium Chicken Stock
Juice of 2 Lemons
2 Tablespoons Capers
Fresh Cracked Green Peppercorns for Garnish
Not only is this one of our signature recipes at the farm. It is also the most requested dish we have in our repertoire! Its flavor is fresh and satisfying, and yet hearty enough to please even the hungriest member of our crew on a cold winter’s evening before the fire! We often serve it alongside another of our signature dishes – Rice Risotto. But sometimes we feel like simplifying things a bit and serving it over a simple bed of linguini. Not matter how you choose to serve it, it is bound to please! And a note here for the exacting home chef: The use of Green Peppercorns here is a must! There is just no substitute for the tangy, fresh taste it lends to this recipe. Trust us. You will notice the difference!
Preheat oven to 325 degrees.
Working one at a time, divide chicken breasts in half, place in a plastic bag and flatten with a meat mallet.
Combine flour, ¼ cup of cheese, salt, and pepper in a medium size bowl and whisk together with a fork to combine. Lightly dredge each chicken breast in the mixture.
Heat olive oil and butter together in a large sauté pan placed over medium heat. When the butter has melted, add dredged chicken breasts, two at a time, to the pan and sauté for 2 minutes on each side. Remove from pan.
Deglaze the pan with wine. Add seasoning blend, chicken stock, and lemon juice to the pan. Reduce heat and cook, stirring frequently, for 6-7 minutes until mixture has reduced by one half. Stir in capers.
Place the chicken back in the pan, spooning some of the sauce over the top of each. Cover pan with foil and bake until meat thermometer reads 160o, about 20 minutes. Remove from oven and let stand for 10-15 minutes before serving. Chicken will continue to cook while it is standing, so it will reach the desired temperature of 165o before it is served.
To serve, place chicken on a large serving platter. Ladle the sauce over the top and sprinkle with green peppercorns and remaining ¼ cup of the cheese.