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Replying to @jenmullins13 Welcome back to my new series “WTF To Make For Dinner” 🙊🤗🍷 Follow along for quick, easy, and delicious recipes to answer the question that’s always on our mind. We’re making my Lemon Lover’s Chicken Piccata with roasted potatoes and Nana’s viral salad for Episode 2! Ingredients: 2 chicken breasts, cut lengthwise and pounded thin (season with salt and pepper) ¾ cup all purpose flour 2 tsp. Salt 1 tsp. Freshly cracked black pepper 2 tsp. Garlic powder 2 tsp. Onion powder 4 tbsp. Avocado oil (or neutral oil of choice) 1 shallot, minced 2 cloves garlic, grated 2 tbsp. plus 1 stick unsalted butter, divided and cubed ½ cup freshly squeezed lemon juice (juice of 2-3 large lemons) ¼ cup dry white wine (optional) 2 tbsp. capers, roughly chopped Method: 1. Prepare chicken and season with salt and pepper. 2. In a shallow dish, combine flour, salt, pepper, garlic powder and onion powder. Coat the chicken in the flour mixture and set aside. 3. In a large skillet over medium-high heat add the avocado oil. Once hot, carefully add in the chicken and cook for approximately 3 minutes on each side or until golden brown. Set aside. 4. Carefully drain any excess oil from the skillet. Over medium-low heat, add in the 2 tablespoons of butter along with the shallots and garlic. Saute for 2 minutes or until fragrant. 5. Add the lemon juice and white wine to the skillet and bring to a simmer for 1-2 minutes. Reduce the heat to medium-low and add in half of the cubed butter, stirring/whisking constantly to emulsify. 6. Return the chicken to the skillet, cover, and cook for about 5 minutes or until the chicken is fully cooked and reaches an internal temperature of 165 degrees. Remove the chicken from the skillet once again and set aside. 7. Reduce the heat to low and add the remaining butter and the capers into the skillet while stirring/whisking constantly until a smooth silky sauce is formed. Taste and adjust for seasoning if desired. Plate the chicken and pour the sauce overtop. Enjoy! For the potatoes: 1 lb. petite potatoes 2 tbsp. Extra virgin olive oil 3 tbsp. Freshly grated parmesan cheese 1 tsp. Garlic powder Salt and pepper to taste 1. Air fry at 350 for approximately 20 minutes or bake in an oven at 375 for 30-35 minutes or until perfectly crispy. Served it with Nana’s Crunchy Lemon Parmesan Salad of course! Recipe pinned to my profile. #dinner #chicken #recipevideo #dinnerideas #easyrecipe #butter
Duration: 27 sPosted : Mon, 15 Apr 2024 03:29:37Views
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