Lemon Baron Picatta
Spirit
River Baron Artisan Spirit
From our "Spirited Chef" Stephanie Godke
Ingredients
2 tbsp Olive oil
1 Whole lemon, sliced
2 tsp Lemon zest
2 eggs
2 tbsp water
½ cup Flour, divided
4 Chicken breasts, boneless & skinless
¼ cup Fresh lemon juice
1 tbsp Fresh basil, chopped
¼ cup Capers, drained & rinsed
River Baron Artisan Spirit
Salt and fresh ground pepper
Directions
1
Sear the lemon slices on both sides over high heat then remove from heat and set aside in a covered dish.
2
Return that pan to medium heat and add some olive oil.
3
Whisk together the eggs and water. Combine ¼ C. flour with the lemon zest.
4
Dredge the chicken breasts in the flour, followed by the eggs and finally the flour and lemon zest.
5
Quickly sauté in oil and cook 7-9 minutes on each side until done. Set aside in a covered dish.
6
Now for the fun part!! Deglaze the pan with River Baron Artisan Spirit. Stand back from the heat … it will flame up.
7
To that pan, add the butter, lemon juice, basil, capers, salt and pepper.
8
Return the lemon slices and chicken to the pan and cook until warm.
9
Serve with pasta or roasted potato wedges.
Ingredients
Spirit
River Baron Artisan Spirit
From our "Spirited Chef" Stephanie Godke
Ingredients
2 tbsp Olive oil
1 Whole lemon, sliced
2 tsp Lemon zest
2 eggs
2 tbsp water
½ cup Flour, divided
4 Chicken breasts, boneless & skinless
¼ cup Fresh lemon juice
1 tbsp Fresh basil, chopped
¼ cup Capers, drained & rinsed
River Baron Artisan Spirit
Salt and fresh ground pepper
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