A traditional chicken piccata has lemons as the main flavor of the dish... but in this version, I combine lemon, orange and lime juices to add a touch of sweetness with more citrus notes. Since I'm using a variety of citrus, I omitted capers from the dish, since I ddn't find it necessary. This makes for a nice twist on the classic chicken piccata version and we especially enjoyed it with mashed potatoes and steamed broccoli...
Triple Citrus Chicken Piccata
recipe adapted from Cooking Light
4 (6-ounce) skinless, boneless chicken breast
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon garlic powder
2 1/2 tablespoons butter, divided
2 tablespoons olive oil, divided
1/4 cup finely chopped shallots
4 medium garlic cloves, thinly sliced
1/2 cup dry white wine
3/4 cup fat-free, lower-sodium chicken broth, divided
1 teaspoon cornstarch
1 tablespoon fresh lemon juice
1 tablespoon orange juice
1 tablespoon lime juice
3 tablespoons coarsely chopped fresh flat-leaf parsley
Place 1 teaspoon flour in a small bowl, and place flour in a shallow dish. Sprinkle both sides of chicken evenly with salt, pepper and garlic powder. Dredge chicken in flour in shallow dish and shake off excess.
In a large skillet over medium-high heat, add 1 tablespoon oil and 1 tablespoon butter; melt. Add chicken to the pan and sauté 4 minutes on each side or until done. Transfer chicken to a plate and keep warm.
In the same skillet, heat remaining 1 tablespoon oil in pan and add shallots and garlic; sauté until softened. Add wine, scraping bits from the bottom of the pan and bring to a boil,cooking until liquid almost evaporates, stirring occasionally.
Add 1/4 cup broth to 1 teaspoon cornstarch; stir until smooth. Add remaining broth to pan; bring to a boil. Cook until reduced by half (about 5 minutes) then stir in flour mixture; cook 1 minute or until slightly thick, stirring frequently.
Remove from heat; stir in remaining tablespoons butter and citrus juices. Place 1 chicken breast half on each of 4 plates; top each serving with about 2 tablespoons sauce. Sprinkle each serving with about 2 teaspoons parsley.
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