Chicken Piccata with lemon sauce and capers
16 ounces, weight Chicken Breasts, Boneless, Skinless, Cut Horizontally
¼ teaspoons Salt
¼ teaspoons Ground Pepper
1 Tablespoon Unsalted Butter
½ cups Low Sodium Chicken Broth
1 whole Lemon, Sliced
2 Tablespoons Capers
Place each chicken breast portion between two pieces of plastic wrap. Using flat side of a meat mallet or rolling pin, pound chicken lightly until about 1/4″ thick. Remove plastic wrap. Sprinkle chicken with salt and pepper.
In a large skillet melt butter over medium heat. Add chicken and cook for 6 – 8 minutes until browned and no longer pink in center. Remove chicken from skillet, set aside.
Add garlic to the hot skillet, cook for 30 seconds to 1 minutes or until lightly browned. Add chicken broth to skillet, scraping up any browned bits from the bottom of the skillet. Bring to a boil.
Add lemon slices and capers to skillet. Cover, reduce heat to low. Cook for 4 to 5 minutes or until lemon slices are soften and release there juice. Return chicken to skillet and heat through.
To serve, spoon caper mixture over chicken.