Chicken Piccata with a Spanish Twist

This is a twist on a classic chicken piccata, we added a paprika garlic majado to the sauce which it is garlic pounded with Spanish smoked paprika, parsley and salt

Ingredients:

4 chicken breasts, sliced in half so you end up with 1/4 inch thickness, tenderloins removed.

1/4 cup of White Wine

2 lemons, 1 for the juice, then one to be sliced for garnish

Spanish trick: This garlic, parsley and paprika will be all mash in a mortar and pestle which will be your majado

2 garlic cloves

1/2 teaspoon of smoked paprika

1 tablespoon of chopped parsley

1 cup of flour (to dredge the chicken breast)

3 tablespoons of capers

1 cup of Chicken Stock

2 tablespoons of butter

salt and pepper to taste

Preparation:

In a mortar and pestle mash 2 garlic cloves with paprika, parsley and salt to make the Majado paste

Preheat a skillet and add Olive oil and 1 tablespoon of butter

Season Chicken with salt and pepper and dredge with the flour on both sides add to the pan and cook for 3-4 min per side until golden brown, then remove from the pan and set aside

Add the wine and broth to deglaze the pan or pick up the brown bits, reduce for a minute. Add the majado paste, capers, lemon Juice and 1 tablespoon of butter and cook for 1-2 min

Adjust seasoning and pour the sauce over the chicken and garnish with lemon wedges.