Spiced Chicken Picatta

Ingredients:

• 2 boneless, skinless chicken breasts (sliced in half and pounded thin)
• 1-2 tsp. “Fern Gully” Garlic Herb Pepper Blend
• ¼ cup flour (for dredging)
• 2-3 tbsp. olive oil
• 2 tbsp. capers
• Juice of 1 lemon
• ½ - ¾ cup chicken stock (adjust to desired sauce thickness)
• Optional: finishing salt for garnish
• Serve with: cooked noodles, mashed potatoes, or rice

Directions:

1. Slice each chicken breast in half horizontally and pound to an even thickness.
2. Season both sides with “Fern Gully” Garlic Herb Pepper Blend.
3. Lightly dredge each cutlet in flour, shaking off the excess.
4. In a skillet over medium heat, add olive oil and fry chicken until golden on both sides (about 3-4 mins. per side). Remove and set aside.
5. In the same pan, add capers, lemon juice, and a bit more of the “Fern Gully” Garlic Herb Pepper Blend.
6. Pour in chicken stock and let it simmer on low until slightly reduce (about 5-7 mins.)
7. Return chicken to the pan or pour the sauce over the chicken before serving.
8. Plate with noodles, rice, or mashed potatoes. Add a pinch of finishing salt for the final touch.