Chicken Piccata
Serves 2
Ingredients
- 2 boneless, skinless chicken breasts, pounded ½" thin
- salt & pepper to season
- all-purpose flour for dredging
- 4 tbsp unsalted butter, divided
- 2 tbsp extra virgin olive oil
- ½ cup low-sodium chicken broth
- ½ cup fresh lemon juice (about 3 lemons)
- ¼ cup capers, drained & rinsed
- lemon slices and fresh chopped parsley
Special Equipment
- wax paper
- meat tenderizer/pounder
How-to
- Pound chicken between wax paper
- Sprinkle the chicken with salt and pepper and lightly dredge chicken in flour
- In a saute pan, heat oil and 2 tbsp butter until butter is melted over medium-high heat and cook chicken until browned, about 3 minutes per side
- Remove chicken to a plate and set aside
- Add the broth, lemon juice and capers to same pan and bring to a boil over medium-high heat, scraping the brown bits from the pan (these brown bits have lots of flavor!)
- Return the chicken to pan and reduce to medium-low heat. Simmer until cooked through (about 5 minutes)
- Remove chicken to serving plate
- Whisk remaining 2 tbsp butter into the saute pan and pour pan sauce over chicken
- Garnish with lemon slices and chopped parsley