Total Time
25mins
Prep 15 mins
Cook 10 mins

I was thinking of a twist on regular old chicken piccata, and had some fresh, aromatic limes on hand, as well as lemon thyme from my garden. The rest is pretty simple.

Ingredients Nutrition

Directions

  1. Wash, pat dry, and sprinkle the chicken tenderloins with s&p, and lightly toss in flour.
  2. In a large saute or frying pan, melt 2 tbsps butter in 2 tbsps of light olive oil over medium heat, and brown the tenderlions until they've acheived a good golden color on both sides. set chicken aside.
  3. Deglaze pan with most of the chicken stock, and turn heat up to high to bring to a boil. add sprigs of thyme and reduce stock a little.
  4. Return chicken to pan, gently turning in the sauce.
  5. Sprinkle with parsley and capers. add juice and a little zest of the lime, and remaining butter distributed around the pan.
  6. Simmer uncovered for just about 5 minutes, then turn the tenderloins and simmer another minute or 2 as the sauce thickens.
  7. Plate the chicken around roasted garlic potato wedges, or around a mound og garlic mashed potatoes, and drizzle the sauce over everything (removing the unsightly thyme stems).
  8. Note: If the sauce is getting too thick at any point, just add a little of any remaining chicken stock to help thin it out, or vice versa, reduce it a little longer after plating the chicken.

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