Laura's StoryThis is truly delicious. Use fresh lemons if you can. This recipe is courtesy of Giada Delaurentiis.DO NOT SALT THIS RECIPE. THE BROTH AND CAPERS ARE ENOUGH SALT.
boneless, skinless chicken breasts sliced thin
campbells chicken broth condensed
fresh lemon juice ( about 1 large lemon or 2 small.)
1 1/2 Tbsp
drained capers rinsed
large bag frozen broccoli flowerettes
do not salt. the broth and capers are salty enough.
1Cook broccoli first in boiling water, drain well and keep warm. The broccoli is used as a bed for the Chicken Piccata instead of noodles or starches.
2Lightly flour chicken breasts.
3Mix together broth, capers, zest and lemon juice in separate bowl. Set aside.
4Melt 1/2 stick butter to saute pan and brown chicken breasts well. Remove from pan.
5Add broth ingredients scraping up browned bit on bottom of pan. Place breasts back into pan and cook on the number 8 heat on an electric stove. You want a higher heat. Cook about 5 min until done. It will not take long to cook because the breasts are thin. Do not overcook or they will dry out. Plate the breasts and keep warm.
6Keep cooking the sauce until about half remains.
7Put cooked broccoli in bottom of large serving bowl, place chicken on top and pour sauce over it all.