Chicken Piccata

piccata chicken

by Taylor Bockelman

Active Time: 20 minutes Total Time: 40 minutes Servings: 4 Ingredients 2 skinless, boneless chicken breasts, butterflied Sea salt & pepper All-purpose flour 6 tbsp butter 4 tbsp olive oil 1/3 cup fresh lemon juice 1/2 cup chicken stock 1/4 cup capers, drained 1/3 cup parsley, chopped

Directions 01 Season both sides of each piece of chicken with salt and pepper. Dredge in flour, then shake off any excess flour. 02 Heat 2 tbsp of butter and 3 tbsp of olive oil in a large skillet over medium heat. When butter is melted, and oil starts to shimmer, place 2 pieces of chicken in the skillet. Cook for 3-5 minutes on each side.

Remove from the skillet. 03 Add 2 more tbsp of butter to the skillet and the remaining olive oil. When melted and shimmering, add the remaining pieces of butter. Cook for 3-5 minutes on each side. Remove from the skillet and turn off the heat. 04 To the skillet, add the lemon juice, chicken stock and capers. Return to heat and bring to a boil. Scrape the bottom of the skillet to get all the flavors, then return the chicken to the skillet for 5 minutes and simmer. Remove chicken and put it on a serving dish. Add the remaining 2 tbsp of butter and whisk the sauce. Pour over the chicken and garnish with the parsley. *make sure chicken is cooked to 165 degrees Fahrenheit*

hibiscus tea

by Taylor Bockelman

Active Time: 20 minutes Total Time: 25 minutes Servings: 5 glasses

Ingredients 1/2 cup dried hibiscus flowers 8 cups water 1/4 cup honey 3 tbsp lime juice optional: lemon zest, basil

Directions 01 In a large pot, add the hibiscus flowers and water, then bring it to a boil. Once it is boiling, turn off the heat and cover the pot. Add the optional lemon zest and basil if desired. Let the tea brew for 15-20 minutes. 02 Mix in the honey and lime juice until well-combined. 03 Either serve the tea warm or chill for a couple of hours before serving.