The Best Thing to Eat with Sunlit Oaks 2016 Pinot Grigio
Lemon Chicken Piccata wants to be paired with Sunlit Oaks 2016 Pinot Grigio in the best possible way!
This is a simple yet impressive summer dish with tasty lemon, butter and capers sauce.
2 Skinless and Boneless Chicken Breasts
Unsalted Butter (5 Tablespoons)
EVOO (3 Tablesspoons)
Salt & Pepper
Fresh Lemons or Lemon Juice (1/3 Cup)
Capers (1/4 Cup)
Chopped Parsley (1/4 Cup)
Chicken Stock (1/2 Cup)
1 Bottle of Sunlit Oaks 2016 Pinot Grigio
Remove Chicken from packaging and pat the Chicken dry with paper towels. Then season both sides of Chicken with Salt & Pepper. After seasoning, Coat (or Dredge) each side with flour and shake of any remainder.
In a medium pan (nonstick, if you have one), heat 3 tablespoons of Butter and 3 tablespoons of Extra Virgin Olive Oil on medium-high until hot. Add 2 pieces of Chicken cook 3-4 minutes on each side or until browned. Remove and transfer to a plate.
In same pan heat Lemon Juice, Chicken Stock and Capers on medium-high and bring to boil. Add Chicken to the pan and simmer each side for 2-3 minutes.
Remove and transfer Chicken to serving platter. Add remainder of Butter to sauce and stir to throughly combine. Season with Salt & Pepper to taste. Pour sauce over the Chicken and garnish with Parsley. (if used fresh lemons instead of juice, thinnly slice lemons and add as garnish)
Pop open a bottle of Sunlit Oaks 2016 Pinot Grigio & Enjoy! (Make sure our Pinot Grigio is served chilled)