Chicken Piccata

1. 1

   Heat olive oil and 2 tablespoons of butter in a deep saute pan over medium heat

2. 2

   Dredge the chicken breast in 1/3 of cup of flour and shake off the excess

3. 3

   Fry chicken breast in 2 batches until nicely browned.

4. 4

   And remove to a plate

5. 5

   Add the remaining 2 tablespoons of butter to the pan .

6. 6

   Once melted add the capers and garlic & cook for 2 minutes.

7. 7

   Add the zest & juice of 1 lemon and stir to combine.

8. 8

   Add the remaining tablespoon of flour and whisk for 2 min.

9. 9

   Add the chicken stock and bring to a boil whisking constantly.

10. 10

    Once boiling reduce heat to low and stir in parsley.

11. 11

    Add chicken back to the pan and the slices of lemon.

12. 12

    Cover and heat for 5 minutes.

13. 13

    Then plate the chicken topped with sauce.

14. 14

    I serve it along side spaghetti with garlic and olive oil but mashed potatoes work well also.

* Per serving · 4 servings · Values may vary.

No additional tips available.