Southwestern Chicken Piccata

Ingredients for 2 servings

2 small skinless, boneless chicken breasts
salt or smoked salt
¼ cup all-purpose flour
2 tsp of the Cool Southwestern Spice Blend
2 tbl extra-virgin olive oil, divided
2 garlic cloves, smashed
¼ cup dry white wine
1 tbl drained capers, coarsely chopped
2 tbl butter, cut into pieces
2 tbl fresh lime juice and zest of one lime
Chopped parsley or cilantro (for serving)


Lightly pound each piece of chicken between sheets of plastic wrap until an even thickness (about ½” thick or less). Season lightly with salt. Place flour in a medium shallow bowl and mix in the Cool Southwetern Spice Blend. Working one at a time, place cutlets in the bowl, and toss to coat in flour. Knock off excess flour and transfer to a plate.

Heat 1 tbl oil in a large skillet over medium-high. Cook the cutlets, without moving them, until deeply browned underneath, about 2 minutes. Turn over and cook on the other side just until chicken is nearly cooked through about 30 seconds. Transfer to a clean plate.

Add garlic and remaining 1 tbl oil to the skillet and cook, stirring often and reducing heat if needed to keep the garlic from scorching, until golden brown, about 2 minutes. Add wine and capers and cook, swirling pan and scraping up any browned bits stuck to the bottom of the skillet, until liquid is almost completely evaporated about 3 minutes. Add ½ cup water, followed by the butter. Swirl pan vigorously while the butter melts to help it form an emulsion with water, about 1 minute.

Return chicken to skillet and simmer until chicken is cooked through and sauce is thick enough to coat a spoon, about 2 minutes. Remove from heat and stir lime juice into sauce; season with salt. Transfer chicken and sauce to a platter and top with parsley or cilantro; serve with lime or lemon wedges.

If cooking for yourself, you will want to save the 2nd breast for a great lunch sandwich or to make a cool Southwestern chicken salad.