Chicken Piccata with lemon sauce and capers
By: Jennifer Drummond
Published: Friday, January 27, 2012 - 6:02am

Ingredients




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

Preparation

1 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. 2 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. 3 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. 4 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. 5 To serve, spoon caper mixture over chicken.

About

A wonderful chicken dish with a lemon sauce and capers.  This chicken is very easy easy to make and is done in under 30 minutes.