i made this the other night, and it was so good dw started putting away the leftovers before i was finished eating.
AND she added a little water to scrape up any sauce. and this from a serious calorie counter/cutter.
i have to admit i think it was the best piccatta i've ever made. (the butter doesn't hurt).
limey thymey chicken piccata
15 chicken tenderloins
sea salt, fresh cracked black pepper
4 tbsps unsalted butter
2 tbsps light olive oil
1 fourteen oz. can of light/fat free chicken stock
10 six inch sprigs of lemon thyme (regular thyme is ok)
3 tbsps capers
1 large lime
2 tbsps dried parsley
wash, pat dry, and sprinkle the chicken tenderloins with s&p, and lightly toss in flour.
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.
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.
pour off reduced stock and thyme into a pyrex cup, place chicken back in pan and pour stock/thyme over chicken. sprinkle with parsley and capers. add juice and a little zest of the lime, and remaining butter distributed around the pan.
simmer uncovered for just about 5 minutes, then turn the tenderloins and simmer another minute or 2 as the sauce thickens.
plate the chicken around roasted garlic potato wedges, and drizzle the sauce over everything (removing the unsightly thyme stems).
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.