Chicken Picatta

Chicken Picatta

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Judy Garcia

By
@snflwr8351

I found this recipe on the Better Homes and Gardens recipe site. The only modification I made to it is to use 2 lemons because my husband likes eating them.

Rating:

☆☆☆☆☆ 0 votes

Serves:
4
Prep:
15 Min
Cook:
25 Min
Method:
Stove Top

Ingredients

  • 2
    chicken breast halves, skinless and boneless
  • 3/4 tsp
    sakt
  • 1/4 tsp
    ground black pepper
  • 1 Tbsp
    butter
  • 2 clove
    garlic, minced
  • 1/2 c
    reduced sodium chicken broth
  • 1 medium
    lemon, thinly sliced
  • 2 Tbsp
    capers
  • 1 Tbsp
    snipped fresh parsley

How to Make Chicken Picatta

Step-by-Step

  1. Cut each chicken breast in half horizontally. Place each 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.
  2. In a large skillet, melt butter over medium-high heat. Add chicken; cook for 6-8 minutes or until browned and no longer pink in center, turning once halfway through cooking. Remove chicken from skillet; set aside.
  3. 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.
  4. To serve, spoon caper mixture over chicken. Sprinkle with fresh parsley.

Printable Recipe Card

About Chicken Picatta

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American



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