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Title: Easy Chicken Piccata
Categories: Poultry, Vegetables, Citrus
Yield: 4 servings
4 Boned, skinned chicken
- breast halves (6 oz ea)
1/2 ts Salt
1/4 ts Pepper
1/2 c A-P flour
3 tb Olive oil
1 c Chicken stock
3 tb Capers; drained
3 tb Lemon juice
3 tb Butter
Set oven @ 350ºF/175ºC.
Cut chicken breasts in half crosswise. Pound with a meat
mallet to 1/2" thickness; sprinkle with salt and
pepper. Place flour in a shallow bowl. Dip chicken in
flour to coat both sides; shake off excess.
In a large skillet, heat 1 tablespoon oil over
medium-high heat. Brown chicken in batches, adding
additional oil as needed. Transfer chicken to an
ungreased 13" X 9" baking dish.
Add stock, capers and lemon juice to pan, stirring to
loosen browned bits from pan. Whisk in butter, 1
tablespoon at a time, until creamy. Pour sauce over
chicken. Bake 5-10 minutes or until no longer pink.
Hannah Williams, Malibu, California
Makes: 4 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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... "He talked with more claret than clarity." -- Susan Ertz
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