Cannabis Chicken Piccata

Chicken Piccata with Herb Pasta, Asparagus and Fresh Artisan Bread

Time Required: 45 minutes

Yields 4 Servings

What You Need:

  • frying pan
  • ⅓ cup Cannabutter
  • ¼ cup Cannaoil
  • ½ cup fresh lemon juice
  • ½ cup chicken stock
  • ⅓ cup capers
  • ¼ cup fresh parsley, chopped
  • 2 boneless chicken breast, pounded and cut in half
  • 1 cup all purpose flour
  • salt and pepper to taste
 

Steps:

  1. Season the chicken with salt and pepper. Dredge chicken with flour. Set aside.
  2. Melt 2 tablespoons Cannabutter with 3 tablespoons Cannaoil in frying pan over medium heat
  3. Add chicken to frying pan and cook for 2-3 minutes on each side. Remove chicken from pan and set aside.
  4. Add lemon juice, capers and chicken stock to frying pan. When sauce is hot, return cooked chicken to the frying pan. Simmer for five minutes.
  5. Remove chicken from the frying pan for the last time. Arrange on a plate.
  6. Add the remaining Cannabutter and Cannaoil to the frying pan and whisk briskly.
  7. Pour the sauce over the chicken. Garnish with parsley.
 

For Original Recipe View: ismokemag

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