Chicken Piccata

|Signe Beck

Ingredients:

  • 2 chicken breasts, diced into 2-inch cubes or sliced thin

  • 2 lemons, juiced

  • 2 T olive oil

  • ½ onion, chopped

  • 2 cups chicken broth

  • 2 T cornstarch

  • ⅓ cups capers

  • ⅓ cups sliced olives

  • ½ cups white wine (optional)

  • 1 stick pack of Greek Isle from Signe’s Spices

Directions

  1. Marinate the chicken: In a bowl, combine 2 chicken breasts, diced into 2-inch cubes or sliced thin, 2 lemons, juiced, and 1 Greek Isle seasoning packet. Mix well, cover, and refrigerate for at least 10 minutes (up to 1 hour for deeper flavor).

  2. Sauté the onion: Heat 2 tablespoons olive oil in a saucepan over medium heat. Add 0.5 onion, chopped and sauté for 3 minutes until softened.

  3. Cook the chicken: Add the chicken mixture to the pan and sauté for 3 minutes, stirring occasionally.

  4. Add the broth: In a small bowl, whisk together 2 cups chicken broth and 2 tablespoons cornstarch until smooth. Pour into the saucepan and reduce heat to low.

  5. Add capers and olives: Stir in ⅓ cups capers and ⅓ cups sliced olives. Cook on low, stirring occasionally, for 10–12 minutes until the chicken is cooked through. Cut a piece open to check.

  6. Finish with wine: If using, stir in 0.5 cups white wine (optional) during the last 5 minutes of cooking. Taste and add more lemon juice if needed to balance the flavors.

Notes:

• Serving suggestions: Delicious on its own, or served over rice, pasta, or fresh spinach.
• Make ahead: The chicken can marinate in the fridge for up to 1 hour before cooking.
• Freezer-friendly: Leftovers freeze well — great for a quick dinner another night.