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Chicken Picatta

Ingredients: 2 8oz. skinless, boneless chicken breasts, cut in half horizontally 1/4 tsp. salt 1/4 tsp. black pepper 1 tbsp. butter 2 cloves garlic, minced 1/2 cup reduced-sodium chicken broth 1 medium lemon, thinly sliced 2 tbsp. capers 1 tbsp. fresh parsley Directions: Place each chicken breast portion between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until about 1/4 inch thick. Remove plastic wrap. Sprinkle chicken with salt and pepper. In a large skillet melt butter over medium-high heat. Add chicken; cook for 6 to 8 minutes or until browned and no longer pink in center, turning once halfway through cooking. Remove chicken from skillet; set aside. Add garlic to the hot skillet; cook for 30 seconds to 1 minute or until lightly browned. Add chicken broth to skillet, scraping up any browned bits from the bottom of the skillet. Bring to boiling. Add lemon slices and capers. Cover; reduce heat to low. Cook for 4 to 5 minutes or until lemon slices are softened and releasing their juice. Return chicken to skillet; heat through. To serve, spoon caper mixture over chicken. Sprinkle with parsley.

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