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 votes0
Serves:
4
Prep:
15 Min
Cook:
25 Min
Method:
Stove Top
Ingredients
-
2chicken breast halves, skinless and boneless
-
3/4 tspsakt
-
1/4 tspground black pepper
-
1 Tbspbutter
-
2 clovegarlic, minced
-
1/2 creduced sodium chicken broth
-
1 mediumlemon, thinly sliced
-
2 Tbspcapers
-
1 Tbspsnipped fresh parsley
How to Make Chicken Picatta
- 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.
- 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.
- 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 fresh parsley.
