The 2013 Carr Sauvignon Blanc has wonderful tropical passion fruit flavors along with bright citrus notes. The light crisp flavors are perfectly balanced with the citrus and capers of this chicken piccata.
- 1½ lbs. boneless, skinless chicken breasts
- ½ c. flour + 2 tsp., divided
- 1 tbsp. olive oil
- 2 tbsp. butter, divided
- ¼ c. shallots, diced
- 2 garlic clove,minced
- ¼ c. Carr Sauvignon Blanc
- 1½ c. chicken stock or broth
- 2 lemons
- ¼ c. brined capers, drained
- salt & pepper
- Parsley to garnish
1. Add 1/2 cup of flour to a shallow bowl or plate. Butterfly each chicken breast by slicing each one horizontally. Place inbetween two pieces of plastic wrap and pound with a mallet until they are about 1/2 inch thick.
2. In a large skillet, warm the olive oil and t tablespoon of butter over medium heat. Season the chicken with salt and pepper then dredge them in flour shaking off the excess. Add the chicken to the skillet and brown on both sides, about 4 minutes per side. Remove the chicken and put on a plate covered in tinfoil to keep warm.
3. Sauté the shallots in the skillet until soft, about 2 minutes. Add the garlic and cook for about 30 seconds until fragrant. Now add the Sauvignon Blanc and bring to a boil and reduce to about half, scraping up any brown bits.
4. Add the chicken stock and bring back to a boil. Mix about 1/4 cup of liquid with the flour until all lumps are gone then add back to the pan (this will thicken the sauce up slightly) and whisk constantly until thickened. Reduce to simmer and add the remaining 1 tablespoon of butter.
5. Add juice from half of a lemon and mix in capers. Return the chicken and any extra juices from the plate.
6. Garnish with some fresh parsley and enjoy!
Adapted from the clever carrot