Chicken Piccata

Total Time: 1 hr Preparation Time: 35 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breast halves
• 1/2 cup all-purpose flour
• salt and pepper
• 3 tablespoons olive oil
• 3/4 cup chicken broth
• 3 tablespoons lemon juice
• 2 tablespoons chopped fresh parsley
• 1 tablespoon capers, drained
• 3 tablespoons butter

Recipe

• 1 trim the fat from the breasts and remove the tendons running through the tenderloins. place each breast between sheets of wax paper and gently pound with a meat mallet until less than 1/4 inch thick. dust the chicken with the flour until well coated on all sides. sprinkle with salt and pepper.
• 2 heat the oil in a large skillet over medium-high heat until very hot but not smoking. use the tongs to add the chicken breasts in a single layer and saute for 3 to 4 minutes on each side, until firm. remove to a serving platter and cover with aluminum foil to keep warm.
• 3 add the broth and lemon juice to the pan. cook, stirring with a wooden spoon to loosen all of the browned bits stuck to the pan. bring to a boil and cook until the mixture is reduced to about 1/3 cup, 3 to 4 minutes. stir in the parsley and capers. season to taste withi salt an pepper. remove from the heat and whisk in the butter, 1 t at a time.
• 4 pour the sauce over the chicken and serve immediately.