Lemon Baron Picatta
Sear the lemon slices on both sides over high heat then remove from heat and set aside in a covered dish.
Return that pan to medium heat and add some olive oil.
Whisk together the eggs and water. Combine ¼ C. flour with the lemon zest.
Dredge the chicken breasts in the flour, followed by the eggs and finally the flour and lemon zest.
Quickly sauté in oil and cook 7-9 minutes on each side until done. Set aside in a covered dish.
Now for the fun part!! Deglaze the pan with River Baron Artisan Spirit. Stand back from the heat … it will flame up.
To that pan, add the butter, lemon juice, basil, capers, salt and pepper.
Return the lemon slices and chicken to the pan and cook until warm.
Serve with pasta or roasted potato wedges.
Ingredients
Directions
Sear the lemon slices on both sides over high heat then remove from heat and set aside in a covered dish.
Return that pan to medium heat and add some olive oil.
Whisk together the eggs and water. Combine ¼ C. flour with the lemon zest.
Dredge the chicken breasts in the flour, followed by the eggs and finally the flour and lemon zest.
Quickly sauté in oil and cook 7-9 minutes on each side until done. Set aside in a covered dish.
Now for the fun part!! Deglaze the pan with River Baron Artisan Spirit. Stand back from the heat … it will flame up.
To that pan, add the butter, lemon juice, basil, capers, salt and pepper.
Return the lemon slices and chicken to the pan and cook until warm.
Serve with pasta or roasted potato wedges.
Notes
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