Our Favorite Recipes

Ingredients: Yields approximately 4 servings

2 boneless, skinless chicken breasts, cut into sections

4 cups chicken broth

3 strips of bacon, fried and cut into 1 inch sections

1 medium shallot, sliced lengthwise

4 TBSP salted butter

2 TBSP garlic infused olive oil

2 TBSP lemon juice OR juice from 1 large lemon

2 TBSP capers, drained

1 TBSP roasted garlic cloves

½ cup all purpose white flour

¼ cup grated parmesan cheese

1 tsp seasoned garlic salt

½  tsp pink Himalayan salt

½ tsp fresh ground black pepper

About ¼ cup fresh parsley leaves

To watch the final portion of my YouTube Video, click the video below!

1. Wash chicken breasts and cut into smaller sections~ first in half lengthwise, and then into thirds horizontally. You should end up with about 6 pieces per breast.

2. In a bowl combine flour and parmesan cheese, garlic salt, salt & pepper; blend well.

3. Take each piece of chicken and dredge in flour coating both sides evenly.

Reserve remaining seasoned flour.

4. In a large cast iron skillet, heat half  the butter and infused olive oil.

5. Begin adding in the chicken pieces in a single layer; you may need to repeat this process twice depending on the size of your skillet. Remove cooked pieces onto a paper towel lined plate while cooking. Fry each side about 2 to 4 minutes depending on thickness. Be sure to check doneness by cutting into the center and when the juices run clear.

6. Place cooked chicken in a container and cover to keep warm.

7. Once all your chicken is fried add remaining butter, broth, lemon juice, shallots, capers, bacon, and garlic cloves and ¼ cup of the remaining seasoned flour into the skillet; blend thoroughly until there are no flour clumps and all the ingredients are well blended.

Once picatta gravy has thickened, cook for about 1 minute.