CHICKEN PICCATA OVEN BAKED

Chicken Piccata Oven Baked  

Serves 4

Ingredients

• 4 - 4 ounce Boneless Chicken Breasts, pounded out to same thickness

• 2 Lemons, one Juiced and Zested and one cut into wedges.

• 1 Tsp dried Oregano

• 4 Garlic Cloves, Minced

• 1 Shallot, diced fine

• 1 Tsp Kosher Salt

• ½ Tsp Black Pepper

• 2 Tbsp Extra Virgin Olive Oil

• ½ c White Wine

• 1 Tbsp Capers

• 3 Tbsp Parsley, Chopped

• 2 Tbsp Butter

Directions

Preheat the oven to 400°F

1. Season the chicken with salt and pepper on both sides, set aside.

2. Add the wine, juice & zest of a lemon, oregano, capers, 2 tbsp parsley, 1 tsp salt and ½ tsp blacker pepper to a bowl to combine.

3. In a cast iron pan or oven safe pan, add the olive oil over medium heat. Once shimmering, add the shallot and cook for 2 minutes, then add the garlic for 30 seconds.

4. Pour in the wine lemon mixture to combine. Turn off heat.

5. Add the chicken breasts to the mixture and nestle in the lemon wedges.

6. Cook in the oven for 20 minutes

7. Remove the pan from the oven and take out the chicken and lemon wedges and move to a warm platter and cover with foil.

8. Place the cast iron pan on the stove top and bring the liquid to a boil, then to a simmer and add the butter one tbsp at a time until melted.

9. Pour the sauce over the chicken, sprinkle with 1 tbsp parsley and serve over pasta or zucchini noodles.