Chicken Picatta
By
Judy Garcia
@snflwr8351
5
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
- 1Cut 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.
- 2In 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.
- 3Add 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.
- 4To serve, spoon caper mixture over chicken. Sprinkle with fresh parsley.
