Rosé Chicken Picatta

Rosé gives this classic Italian dish a sweet and delightful change, while still allowing you to enjoy the traditional lemon-buttery flavors. In this recipe, I am including some healthier alternatives along with the other options you could use which might already be in your pantry!

Serves 2 People

Ingredients:

• 2 boneless chicken breasts
• 1/4 Cup Flour (Almond Flour, if you want to make a smidge healthier)
• 3 Tbsp. Avocado Oil (Or Olive Oil)
• 2 Tbsp. Ghee (or regular butter)
• 3 Gloves of garlic (Chopped)
• 1 Tbsp. Pink Peppercorns
• 1/2 Cup of Rosé (I prefer dry wines when cooking)
• 1/4 Cup fresh lemon juice (About 1 full lemon)
• 1 tbsp. chopped fresh parsley
• Salt and Pepper

Directions:

1. Butterfly each chicken breast (cut it completely in half horizontally) then pound the chicken breast till then and even thickness.
2. Season with a little salt and pepper, then dredge the chicken in flour and set aside.
3. Heat a large pan over medium heat with your avocado oil. Once the pan is heated, add chicken breast and cook for about 4 minutes per side, till done.
4. Place the chicken on a separate plate to rest.
5. Add the ghee to the pan and let it melt. Then add the garlic and pink peppercorns. Stir until the garlic is fragrant.
6. Add the Rosé and lemon juice, let simmer and cook down until reduced by half. (Roughly 5 minutes)
7. Add the chicken back to the pan and coat with the sauce.
8. Serve on a platter, and pour the extra sauce over the top.
9. Finally garnish with parsley and enjoy!