CINNAMON CHICKEN PICCATA

chicken piccata
MEDIA GALLERY
chicken_piccatta

Indulge in our irresistible Chicken Piccata, infused with the exotic essence of Ceylon Cinnamon, elevating each bite to an unforgettable culinary adventure. Picture this: succulent chicken marinated in a symphony of flavors where the zing of lemon meets the warm embrace of cinnamon, resulting in a tantalizing depth of savory goodness. But wait, there's more! We've generously enhanced the richness with an abundance of chicken stock, ensuring every mouthful bursts with extra juiciness. Dive into a dish that promises to enchant your taste buds and leave you craving more. Try it now and experience culinary bliss like never before

Prep Time : 10 minutes
Cook Times : 23 minutes
Yield :4 servings

INGREDIENTS

2 chicken breasts
1/3 cup all-purpose flour
1 teaspoon salt (1 teaspoon per pound of meat)
1/2 teaspooon Ceylon Cinnamon powder
1/2 teaspon pepper
3 tablespoons olive oil
1/2 cup lemon juice freshly squeezed
1 cup chicken stock
4 tablespoons butter divided into two
1/4 cup capers drained
1/4 cup cilantro

DIRECTIONS

Cut chicken breasts into 1/2 inch slices lengthwise, then pound the chicken to flatten it out into 1/4 inch in height. Pounding makes the chicken softer.
Season the chicken with Ceylon Cinnamon powder, salt, and pepper, then dredge it lightly in flour.
Warm 3 tablespoons of olive oil over medium heat, about 5 minutes on an electric stove and less on a gas stove. Then add two tablespoons of butter to the olive oil and melt. About 1 minute.
Add the chicken to the pan and cook each side for about 3 minutes or until golden brown, then remove from the pan.
Add the stock, lemon juice, salt, and pepper to the pan, then bring to a boil while stirring to deglaze. Reduce to a simmer and add the capers, and let simmer for about 5 minutes.
Finally, add the butter and cilantro and let them melt, about 1 minute. Return the chicken to the pan, spoon sauce over it, and simmer for 5 minutes.

WHY CEYLON CINNAMON

Unlike ordinary Cassia Cinnamon you find in the stores, Ceylon Cinnamon has low Coumarin levels, so it won't damage your liver, especially if you are a regular Cinnamon tea drinker. Besides Ceylon Cinnamon is mild, yet slightly sweeter. It is not spicy like store bought Cassia Cinnamon, but has hints of cloves and citrus with wonderful subtle aroma.

Ceylon Cinnamon is subtle and adds to create a more complex flavors. You would never know there is Ceylon Cinnamon in this dish, unlike Cassia Cinnamon which tends to be harsh and immediately makes its presence felt and often ruins the recipe.