Lemon Balsamic Chicken Piccatta

Posted by in Recipes on Sep 13, 2012 . .

1 lb. of chicken, veal, or a light fish like tilapia
1 Cup Flour
1 Cup Olive Cart California Picual Olive Oil
1/4 cup dry white wine
Juice of 1 lemon
1/4 cup Olive Cart Lemon Drop White Balsamic Vinegar
3 oz. capers
3 tbsp. chopped parsley
Salt and pepper to taste

Lightly dust the meat or fish with flour mixed with a little salt and pepper. Saute the veal in Olive Oil. Remove from pan and set aside.

Deglaze the pan with the dry white wine. Add the lemon juice, the Lemon Drop White Balsamic, and the capers. Sprinkle with parsley when ready to serve.


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