Chicken Piccata

Ingredients:

• 4 boneless chicken breasts
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 c. flour
• 4 TBSP unsalted butter, divided
• 2 TBSP olive oil
• 3 garlic cloves, minced
• 2 c. chicken broth
• 1/3 c. fresh lemon juice
• 1/4 c. drained capers, rinsed
• 2 TBSP chopped fresh flat leaf parsley
• Serve over pasta, orzo, or potatoes

Directions:

1. Place the chicken breasts between 2 pieces of plastic wrap, and pound the meat with a meat mallet until the breasts are about 1/2 inch thick.
2. Combine the flour, salt and pepper in a bowl large enough for dredging the breasts. Dredge each breast.
3. Heat 2 TBSP of butter and olive oil in a large skillet over medium-high heat. Add the chicken and cook just until brown, about 3 minutes per side. Remove chicken from skillet and transfer to a plate.
4. Add the garlic, broth, lemon juice, and capers to the same pan. Bring the broth mixture to a boil over medium-high heat, scraping up the brown bits from the bottom of the pan for extra flavor. Let the sauce reduce for about 8-10 minutes. Return the chicken to the pan and simmer until the chicken is just cooked through, about 5 minutes. Transfer the chicken from the skillet to a plate. Whisk in the remaining 2 TBSP butter into the sauce; then add the parsley.
5. Place your pasta, orzo, or potatoes on the plate; place your chicken on top, and then spoon the sauce over the chicken.

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Chicken Piccata

Recipe by RC

Ingredients

• 4 boneless chicken breasts

• 1/2 tsp. salt

• 1/2 tsp. pepper

• 1 c. flour

• 4 TBSP unsalted butter, divided

• 2 TBSP olive oil

• 3 garlic cloves, minced

• 2 c. chicken broth

• 1/3 c. fresh lemon juice

• 1/4 c. drained capers, rinsed

• 2 TBSP chopped fresh flat leaf parsley

• Serve over pasta, orzo, or potatoes

Directions

• Place the chicken breasts between 2 pieces of plastic wrap, and pound the meat with a meat mallet until the breasts are about 1/2 inch thick.
• Combine the flour, salt and pepper in a bowl large enough for dredging the breasts. Dredge each breast.
• Heat 2 TBSP of butter and olive oil in a large skillet over medium-high heat. Add the chicken and cook just until brown, about 3 minutes per side. Remove chicken from skillet and transfer to a plate.
• Add the garlic, broth, lemon juice, and capers to the same pan. Bring the broth mixture to a boil over medium-high heat, scraping up the brown bits from the bottom of the pan for extra flavor. Let the sauce reduce for about 8-10 minutes. Return the chicken to the pan and simmer until the chicken is just cooked through, about 5 minutes. Transfer the chicken from the skillet to a plate. Whisk in the remaining 2 TBSP butter into the sauce; then add the parsley.
• Place your pasta, orzo, or potatoes on the plate; place your chicken on top, and then spoon the sauce over the chicken.