Tasty Chicken Piccata & Spring Radishes

What to make on busy weeknight? Why not classic Italian American chicken piccata? Fresh, sautéed radishes balance briny capers and lemon. While absorbing the stock & wine for truly delicious dinner. 4 servings.

Simple Ingredients:

· 6 tablespoons Villa Graziella Organic extra virgin olive oil.

· 4 (8 ounce) boneless, skinless chicken breasts, if possible organic, pounded ¼ inch thick.

· 8 radishes, washed, dried, cut in half lengthwise then quartered.

· 1/3 cup dry white wine, if possible organic.

· ½ cup low sodium chicken or vegetable broth or stock, if possible organic.

· ½ cup all-purpose flour.

· 4 tablespoons unsalted butter.

· 1 tablespoon chopped capers.

· 1 tablespoon chopped parsley.

· 1 tablespoon freshly squeezed lemon juice.

· 1 large clove fresh garlic, finely minced-about 1½ teaspoons.

· 1/2 teaspoon each fresh ground black pepper & sea salt, + extra for seasoning.

Easy Directions:

1. Heat 1 tablespoon olive oil in a large skillet, add the radishes, season with a pinch of sea salt. Sauté over medium high heat until golden (not brown) and tender crisp. Remove from the pan and set aside. Remove the skillet from heat and wipe clean.

2. Season both sides of the chicken breasts with ½ teaspoon each salt & pepper. Dredge chicken pieces in a large bowl or plate of flour, shake off excess flour.

3. Heat 2 tablespoons of olive oil over medium high heat, add 2 chicken breasts to the pan, cook over medium heat until golden on the bottom-about 3-4 minutes. Flip chicken over, cook until golden, about 2-3 minutes. Transfer chicken to a large plate.

4. Repeat process with 2 tablespoons of olive oil & 2 chicken breasts. Then wipe the skillet and lower heat.

5. Heat remaining tablespoon of olive oil over medium heat. Add the garlic, stirring until fragrant & golden, not brown.

6. Add the wine to the skillet, cook until evaporated, about 2 minutes.

7. Add the stock to the skillet, increase heat and bring to steady boil. Whisk in the butter, lemon juice, capers, and parsley. Cook until slightly thickened, about 2 minutes. Season with a pinch of each salt and pepper.

8. Lower the heat, return 2 chicken breasts at a time to the skillet, turning evenly to coat with the sauce.

9. Transfer chicken breasts to a platter and spoon the remaining sauce on top.

10.Scatter the radishes over the chicken, serve & enjoy!

Helpful Hints:

· Pound chicken to ¼ inch thick, by placing meat in between parchment paper or plastic wrap, use the spiked side of a meat mallet to tenderize the chicken’s connective tissues & fibers. Or use a heavy skillet or rolling pin to gently flatten each side.

· Refrigerate in a covered container 3-4 days. Reheat over a low heat, do not freeze.

· What to do with the radish greens? Immediately clip greens from the radish as the greens pull moisture from the bulb, wrap in a damp dish cloth or towel. A lively peppery taste, wash, dry & chop the greens. Add to stir fries & grain bowls. Or sauté in extra virgin olive oil, dress with fresh lemon juice, sea salt & pepper.

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Grazie da Team VILLA GRAZIELLA ORGANIC!