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
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
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.
