Chicken Picatta
This is a simple recipe for Chicken Picatta. It has a light, fragrant lemony sauce that is great over Jasmine
rice or pasta. The capers add a nice touch. This recipe goes great with steamed or roasted broccoli.
Serves 4 easily.
Ingredients
• 1/3 cup plain flour
• 1 tsp sea salt
• ½ tsp black pepper
• 2 chicken breasts (about 1 pound total), cut into cutlets*
• 2 Tbsp butter
• 2 Tbsp olive oil
• ½ lemon, seeds removed and cut into thin slices
• 1 cup chicken broth
• 2 Tbsp butter
• 2 Tbsp Capers, drained
• Juice from ½ lemon
Instructions
1. Mix flour, salt and pepper in a large shallow dish; dredge the chicken inthe mixture in the flour and shake off excess.
2. Heat 2 tablespoons of butter and the oil in large skillet over medium-high heat; brown chicken on each side in
batches; move to layers of paper towels to drain.
3. Add the lemon slices to the pan and cook about 30 seconds; add the broth and simmer for 3 minutes or until
reduced.
4 Reduce heat to low; stir in the remaining butter, capersand lemon juice.
5. Return chicken to skillet and cook until sauce is thickened and chicken is hot, up to 4 minutes.
*Chicken breasts that have been sliced horizontally.
KEYWORDS
chicken picatta, best chicken picatta
