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