Chicken Piccata


Submitted by Erin Woitshek, Kentucky

Change up your usual mundane chicken dish into one with deep and delicious flavor. Using Lemon oil in addition to the lemon juice adds a depth of flavor without adding too much acidity to the recipe. You also will enjoy the cleansing and digestive benefits of taking Lemon oil internally.

Ingredients
4 skinless, boneless chicken breast halves
1 cup flour
2 tablespoons olive oil
3 cloves garlic, chopped
2 teaspoons dried thyme
2 lemons, juiced
½ cup white cooking wine
1 cup chicken stock
4 tablespoons butter
½ cup fresh parsley, chopped
3-5 drops Lemon oil
Salt and pepper to taste
2 tablespoons capers in brine (optional)

Directions
  1. Place chicken breasts between two layers of plastic wrap and, using a mallet, pound to ½-inch thick.
  2. Season each piece of chicken with salt and pepper on both sides.
  3. In shallow dish, combine flour, salt, and pepper. Dredge chicken lightly in flour. Shake off excess.
  4. Heat olive oil in skillet over medium heat. Cook chicken until golden brown on each side (about 5 minutes per side); remove to plate or cookie sheet.
  5. Add garlic, thyme, lemon juice, wine, and chicken stock to pan. Scrape browned bits from bottom. Simmer until reduced by half.
  6. Reduce heat. Add butter, parsley, and capers.
  7. Add Lemon essential oil.
  8. Return chicken breasts to pan and cook until heated through (3–4 minutes).
  9. Serve with sauce spooned over chicken.
Tip: If you don’t have white cooking wine, add ½ cup extra chicken stock instead.

Chicken Piccata

Servings:4

Prep Time:10 min

Cook Time:20 min

Difficulty:Medium

Ingredients:

4 skinless, boneless chicken breast halves
1 cup flour
2 tablespoons olive oil
3 cloves garlic, chopped
2 teaspoons dried thyme
2 lemons, juiced
½ cup white cooking wine
1 cup chicken stock
4 tablespoons butter
½ cup fresh parsley, chopped
3-5 drops Lemon oil
Salt and pepper to taste
2 tablespoons capers in brine (optional)

Instructions:

1. Place chicken breasts between two layers of plastic wrap and, using a mallet, pound to ½-inch thick.
2. Season each piece of chicken with salt and pepper on both sides.
3. In shallow dish, combine flour, salt, and pepper. Dredge chicken lightly in flour. Shake off excess.
4. Heat olive oil in skillet over medium heat. Cook chicken until golden brown on each side (about 5 minutes per side); remove to plate or cookie sheet.
5. Add garlic, thyme, lemon juice, wine, and chicken stock to pan. Scrape browned bits from bottom. Simmer until reduced by half.
6. Reduce heat. Add butter, parsley, and capers.
7. Add Lemon essential oil.
8. Return chicken breasts to pan and cook until heated through (3–4 minutes).
9. Serve with sauce spooned over chicken.

Tips:

If you don’t have white cooking wine, add ½ cup extra chicken stock instead.

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