I am a member of the Collective Bias®  Social Fabric® Community.  This olive oil shop has been compensated as part of a social shopper insights study for Collective Bias and its client.  Classic chicken piccata is paired with a Hojiblanca extra virgin olive oil to create a meal perfect for hosting a dinner party or a family meal at home.

My husband had been bugging me for weeks to make chicken piccata for dinner.  I hadn’t made this recipe in years so I’m not sure why he all of a sudden decided he wanted it for dinner.  But I’m glad he did! I’d forgotten how good this chicken piccata is.

I headed to Walmart to pick up some wine and olive oil for the piccata.   I wanted to try one of the new Star Usage Pairings Extra Virgin Olive Oils.  There are three different varities of pairing oils.  Each one is made with a different type of olive to best complement a type of food.  The Arbequina oil is perfect for pairing with vegetables and the Picual oil  pairs well with beef or lamb.  I picked up the Hojiblanca oil to use to make the chicken piccata.

The Hojiblanca extra virgin olive oil seemed to have a lighter flavor and body to it as compared to my regular extra virgin olive oil.  Sometimes the flavor of olive oil can overwhelm other flavors in a dish and the Hojiblanca definitely did not overwhelm in the chicken piccata.

One of my favorite parts of this dish are the capers.  Oh how I love capers!  The recipe calls for 1 tablespoon of capers, but I will often put in 1/4 cup or more of capers.  I also used bottled lemon juice this time around because I forgot to pick up a fresh lemon.  Serve the chicken over pasta or rice and enjoy the delicious sauce!

Chicken Piccata with Lemon and Capers

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Ingredients

• 4 boneless, skinless chicken breasts, pounded thin
• 1/2 cup flour
• Salt and pepper to taste
• 2 Tablespoons Star Hojiblanca Olive Oil
• 1/4 cup white wine
• 1 teaspoon minced garlic
• 1/2 cup chicken broth
• 2 Tablespoons lemon juice, fresh preferred
• 1 Tablespoon capers
• 2 Tablespoons butter
• 1 lemon, sliced

Instructions

2. Whisk together salt, pepper and flour in a shallow dish. Coat each chicken breast in the flour and set aside.
3. Heat olive oil in a large frying pan over medium high heat. Place chicken in the frying pan and cook on one side for 2 minutes. Use tongs to flip the chicken over. Cover the pan with a lid and cook for another 1-2 minutes. Transfer chicken to a plate and keep warm. Drain the fat from the frying pan.
4. Add the wine and garlic to the frying pan and whisk to deglaze, getting up all the bits and pieces from the chicken. Cook for about 2 minutes being careful not to burn the garlic.
5. Add broth, capers and lemon juice to the frying pan. Return chicken to the pan and cook 1 minute on each side. Remove chicken to a serving platter.
6. Add butter and lemon slices to the frying pan. Once butter has melted, stir sauce and pour over the chicken on the platter.