Chicken Piccata with baby squash and lemon caper sauce:
1 boneless skinless chicken breast, butterflied and pounded thinly
1 T. Dijon Mustard
1/4 cup flour
2 eggs, mixed
1/4 cup breadcrumbs
salt and pepper to taste
3 T. canola oil
1/4 cup baby squash, halved
1/4 cup baby zucchini, halved
1/4 cup tear drop tomatoes, halved
1/2 cup pea tendrils
1 T. EVOO
3 T. Garlic Butter
1 T. chopped parsley
1 T. capers, rinsed
1/4 lb butter
3-4 T. Yuzu juice
1 cup chicken jus
2 shallots
2 cloves of garlic
For the chicken roulade: After butter flying and pounding out the chicken breast, brush it with Dijon Mustard and season to taste. Now roll it up, keeping the side with the mustard on the inside. Set up your breading station and first dip the chicken into the flour, shake well to avoid having too much; then the egg, and finally the bread crumbs
Sauté over medium heat in minimal oil on all sides until a light golden brown color starts to form on the breading. Place in a pre-heated oven at 350 F for 6-8 minutes or until just cooked through. Now remove from the oven and let rest on a cutting board.
For the sauce: Lightly sauté the shallots and garlic before adding the chicken jus. Reduce the chicken jus by 1/3, strain, and whisk in the butter and juice. Right before serving add the capers and parsley.
For the vegetables: Get the pan nice and warm over medium to medium-high heat, add the EVOO and then the tomatoes. Once the tomatoes have started to blister, add in the baby zucchini, baby squash and the garlic butter. Season to taste with salt and pepper, remove from heat and add the pea tendrils.
To Serve: Slice the chicken roulade into desired pieces and place on plate while spooning the vegetables in between each piece. Spoon the sauce over the chicken and vegetables and enjoy!
