Chicken Piccata with lemon sauce and capers
Total Steps
5
Ingredients
7
Tools Needed
5
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Peanut Butter and PeppersIngredients
- 16 ounces Chicken Breasts, Boneless, Skinless, Cut Horizontally
- 1/4 teaspoons Salt
- 1/4 teaspoons Ground Pepper
- 1 tablespoon Unsalted Butter
- 1/2 cups Low Sodium Chicken Broth
- 1 whole Lemon, Sliced
- 2 tablespoons Capers
Instructions
Step 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.
Step 2
In a large skillet melt butter over medium heat. Add chicken and cook until browned and no longer pink in center. Remove chicken from skillet, set aside.
Step 3
Add garlic to the hot skillet, cook until lightly browned. Add chicken broth to skillet, scraping up any browned bits from the bottom of the skillet. Bring to a boil.
Step 4
Add lemon slices and capers to skillet. Cover, reduce heat to low. Cook until lemon slices are softened and release their juice. Return chicken to skillet and heat through.
Step 5
To serve, spoon caper mixture over chicken.