Chicken Piccata w/ Bughatini

Chicken Piccata w/ Bughatini

Yield: 3
Prep time: 10 MinCook time: 23 MinTotal time: 33 Min

a Ghreat way to incorporate organic & grass fed butter fats into Chicken or your favorite fish filet! Lemony, savory, and indulgent all at the same time.

Ingredients

  • 1.5 lbs chicken breast (or your favorite fish!)
  • 1 tsp + 2 tbsp Ancient Organics Ghee
  • ½ cup white wine
  • ¼ cup chicken stock
  • 3 garlic cloves
  • 1 lemon + zest
  • 1 shallot 2-3 tbsp chopped parsley
  • 2 tbsp capers
  • Salt & pepper
  • 2-3 tbsp heavy cream (optional)
Tools:
  • Large non-stick skillet

Instructions

Cook the Protein
  1. Season the chicken breasts with salt and pepper.
  2. Melt 1 tsp of ghee in a large pan.
  3. Cook the chicken breast on high heat for 6-8 minutes per side or until the internal temperature reaches just below 165°F.
  4. Remove and set aside.
Make the Sauce
  1. Mince the garlic, shallot, and parsley.
  2. To the same pan, add 2 tbsp of ghee and add both the garlic and shallots.
  3. If there are burnt bits of chicken left in the pan, add just a splash of white wine to deglaze.
  4. Cook garlic and onions for 2 minutes until fragrant.
  5. Add the white wine, chicken stock, salt and pepper, and cook for 5 minutes on high heat until reduced.
Finish the Piccata
  1. Add the capers with a splash of the caper juice, lemon juice, lemon zest, and most of the parsley.
  2. Stir to combine and add the chicken back in, cooking on high for another 3-4 minutes.
  3. If you like a creamy piccata sauce, remove from the heat and add a splash of heavy cream.
Serve & Enjoy
  1. Serve your chicken piccata over rice, pasta, or mashed potatoes. Our Gharlic Pasta recipe is an easy recipe side!
  2. Garnish with any remaining parsley and lemons. Enjoy!