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Lemon Baron Picatta

Prep Time30 minsCook Time20 minsCategory
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

Directions

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.

Lemon Baron Picatta
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Mississippi River Distilling Company

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