Chicken Piccata - This recipe is one for the ages!
2 boneless chicken breasts, cut in strips
4 tablespoons butter
5 tablespoons Century Sun Oil
1/3 cup fresh lemon juice
3/4 cup chicken stock
2 tablespoons capers, rinsed
Sea salt & pepper to taste
Flour for dredging
Chopped parsley for garnish
Season raw chicken with salt & pepper. Dredge in flour.
In skillet over medium high heat, melt 2 tablespoons butter with 2 1/2 tablespoons Century Sun Oil. When mixture sizzles, add chicken pieces. Do not overcrowd chicken in the skillet; cook maybe half the chicken at once (depending on your skillet size). Cook until brown, then turn and cook remaining side until brown. Do not overcook the chicken. Transfer chicken to plate and cook remaining chicken the same.
Remove all chicken from the skillet, but keep the juices in the pan. Then add: lemon juice, stock & capers. Increase heat, bring to boil, scrape bits from the pan with a wooden spoon, and cook until thick. Return chicken to skillet and simmer until chicken is done. Place finished chicken on serving platter. Add remaining butter to the sauce, whisk in for added flavor. Pour sauce over chicken, top with parsley, lemon slices and serve.
Whoa, that is YUMMY!
* Amounts of oil and butter may vary depending on the size of the chicken breasts you use.
1 cup cooked quinoa
3 1/2 tbsp Century Sun Oil
2 tsp dijon mustard
1/4 cup feta cheese
3-4 cups chopped raw kale
2-3 tbsp lemon juice
1 clove minced garlic
1/4-1/2 cup dried cranberries
salt & pepper to taste
Whisk together: oil, juice, mustard, garlic, salt, pepper. Put kale in large bowl, incorporate the dressing. Add quinoa, berries and feta. Toss, chill & serve! Keeps 2-3 days.
Optional add ons: nuts, honey, spicy mustard. Also, try adding more quinoa for a different texture!
Remember, Century Sun Oil is great for all your favorite salads and salad dressing recipes! This is one of our favorites...
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