Lymey Thymey Chicken Piccata

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 16 chicken tenderloins
• 1 teaspoon sea salt
• 2 teaspoons fresh ground black pepper
• 4 tablespoons flour
• 4 tablespoons unsalted butter
• 2 tablespoons light olive oil
• 1 (14 ounce) can fat-free chicken broth
• 10 sprigs lemon thyme (regular thyme is ok)
• 3 tablespoons capers
• 1 large lime
• 2 tablespoons dried parsley

Recipe

• 1 wash, pat dry, and sprinkle the chicken tenderloins with s&p, and lightly toss in flour.
• 2 in a large saute or frying pan, melt 2 tbsps butter in 2 tbsps of light olive oil over medium heat, and brown the tenderlions until they've acheived a good golden color on both sides. set chicken aside.
• 3 deglaze pan with most of the chicken stock, and turn heat up to high to bring to a boil. add sprigs of thyme and reduce stock a little.
• 4 return chicken to pan, gently turning in the sauce.
• 5 sprinkle with parsley and capers. add juice and a little zest of the lime, and remaining butter distributed around the pan.
• 6 simmer uncovered for just about 5 minutes, then turn the tenderloins and simmer another minute or 2 as the sauce thickens.
• 7 plate the chicken around roasted garlic potato wedges, or around a mound og garlic mashed potatoes, and drizzle the sauce over everything (removing the unsightly thyme stems).
• 8 note: if the sauce is getting too thick at any point, just add a little of any remaining chicken stock to help thin it out, or vice versa, reduce it a little longer after plating the chicken.