Olive Garden Chicken Piccata (Copycat)

Ingredients · for 4 (scales to your household)

• 2 Chicken breasts $7.50
• 1/2 teaspoon Kosher salt $0.03
• 1/4 teaspoon Coarse ground black pepper $0.03
• 1/4 cup Flour $0.07
• 2 tablespoons Extra virgin olive oil $0.36
• 6 tablespoons Butter $1.21
• 2 cloves Garlic $0.06
• 1 Shallot $0.26
• 1 cup Chicken broth $0.53
• 1/4 cup Lemon juice $0.89
• 1/4 cup Sun dried tomatoes $0.14
• 1/4 cup Capers $1.50
• 1/4 cup Heavy cream $0.60
• 2 tbsp Parsley (chopped (optional)) $0.20

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Season the chicken with salt and pepper and coat in the flour.
2. Add the olive oil and 2 tablespoons of butter to the skillet on medium heat.
3. Add the chicken and cook for 5-7 minutes on each side.
4. Remove the chicken from the pan and add in the garlic and shallots and cook for 1 minute or until it gets aromatic.
5. Add in the chicken broth and lemon juice and reduce the heat to medium, whisking well and cooking for 5-7 minutes until thickened (and can coat a spoon).
6. Add the remaining butter, sun dried tomatoes, capers and the heavy cream to the pan and whisk well.
7. Add the chicken back to the pan and coat with the sauce, letting it thicken for just 1-2 minutes before removing from the heat.
8. Garnish with parsley if desired before serving.

Per serving