"All men dream, but not equally. Those who dream by night in the dusty recesses of their minds, wake in the day to find that it was vanity: but the dreamers of the day are dangerous men, for they may act on their dreams with open eyes, to make them possible." ~ T. E. Lawrence
Happy Tuesday! Coming at you this week with what is fast becoming a favorite meal for me. Making wine reduction sauces has turned out so delicious lately (especially when I sip WHILE I cook) that I tried my hand at making one with white wine. Chicken piccata is one of my favorite Italian dishes and with a little trial and error, the happy result is this recipe.
What you need:
What you do:
Spread the flour on a flat surface for dredging. Mix in lemon pepper and dredge the chicken. In a skillet on medium high, melt coconut oil. When oil is hot, add the chicken. Pan fry for about 3 minutes on each side. Remove chicken from skillet and set aside.
In the same skillet, combine garlic, mushrooms, and bell pepper on medium heat. Stir periodically and cook until mushrooms have given off their moisture. Add wine. Let the wine simmer until reduced by 1/3. Add chicken broth and lemon juice. Continue to simmer until reduced by 1/2. While the sauce is simmering, return the chicken to the skillet and add artichoke hearts, capers and herbs. When the reduction sauce has thickened, remove from heat.
Serve chicken on a bed of your favorite pasta (I used gluten-free), quinoa, or rice. Spoon reduction sauce with veggies over the chicken. Pair this meal with the remaining Pinot Grigio and bon appetit!