Chicken Piccata

Chicken Piccata

  • 3 Chicken Breast, sliced thin and pounded flat
  • 1 tsp. Salt and Pepper
  • 1/3 C Flour
  • 2 tbsp. Butter
  • 1 tbsp. Oil
  • 1/2 C Onions, sliced thin
  • 1/4 C Capers
  • 1/4 C Fresh Lemon Juice
  • 2/3 C Prepared Chicken Stock, low or no salt
  • 1 tbsp. Butter
  • Season the chicken on both sides with salt and pepper and then lightly dredge in flour, shaking off any extra. Place a large skillet over medium heat and add half of the butter and oil to the pan. When the oil starts to shimmer, place 3 pieces of chicken into the pan. It should sizzle right a way. Cook for three minutes or until the bottom starts to brown lightly. Turn the chicken and repeat. Remove the chicken from the pan, add the rest of the butter and oil to the pan and repeat with the remaining chicken. Remove the chicken from the pan, then add the onions and cook until soft. Add the capers, lemon juice and chicken stock stirring up any brown bits from the bottom of the pan. Place the chicken and any juices back in to the pan and simmer on low heat, until the sauce is thick, about 5-7 minutes. Stir in a tablespoon of butter into the sauce and then season with salt and pepper.

    Garnish the chicken with fresh parsley and serve with pasta, steamed vegetables, potatoes, grains or rice.


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