I am inspired to make chicken piccata when I have Meyer lemons, chives, parsley and dill in the garden.  I especially like the addition of the fresh dill.   I serve this dish with simple sides of rice and roasted vegetables.


2 large chicken breast halves
Sea salt
All-purpose flour
Olive oil
1 cup fresh leeks, cleaned and sliced crosswise
1 cup chicken stock
1/2 cup white wine (I like to use Sancerre/Sauvignon Blanc)
1 Tablespoon fresh dill, chopped + more for garnish
1 Tablespoon fresh parsley, chopped + more for garnish
1 Tablespoon fresh chives, chopped + more for garnish
Juice of 1 Meyer lemon
1 Tablespoon capers, rinsed
4 Tablespoons butter

You will also need:
Blunt-edged tool to pound the meat
Large skillet with lid

Butterfly the chicken breast halves, cutting them all the way through so that the pieces are 1/2 their original thickness.  Pound them so that they are even thinner, about 1/4″ thick.  Generously salt and pepper them on both sides and dredge in flour to coat.

Add enough olive oil to a large skillet to generously coat the bottom of the pan.  Heat it over medium-high heat until the oil is hot.  Add the chicken slowly.  Keeping the heat at medium-high, cook each piece until it is browned on one side, about three minutes.  Turn over to the other side and brown, about two minutes more.  Remove from the pan and keep warm.

Add the leeks to the pan and saute for about 5 minutes until they are tender, adding a little more oil, if needed.

Add the chicken stock, wine, herbs, lemon juice, capers and butter.  Bring to a boil and cook for 1 minute.  Reduce heat to medium-low and add the chicken back to the pan.  Cover and cook for about 5-8 minutes more, until the chicken is cooked throughout.

Garnish with additional herbs.  Serve immediately, along with the pan juices.  Serves 4.

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