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Chicken Picatta

Thin chicken dredged, pan fried and then finished in a lemon, chicken stock and caper sauce.
Prep Time 5 minutes
Cook Time 26 minutes
Total Time 31 minutes
Servings 6

Ingredients

  • 5 boneless skinless chicken breast sliced horizontally
  • 1 tablespoon salt
  • 1 tablespoon freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 2 tablespoon safflower oil
  • 1/2 - 1 cup chicken broth
  • 2 - 3 tablespoons lemon juice
  • 2 tablespoons capers

Instructions

  1. Season the chicken with salt and pepper.
  2. Drop each chicken piece into the flour. Knock off any excess.
  3. Meanwhile, heat safflower oil in a large skillet over medium-high heat.
  4. Cooking in batches, add chicken to skillet and cook for 3 minutes on each side or until browned.
  5. Remove chicken from pan and place on a plate.
  6. Add the stock lemon juice and capers to the pan.
  7. Reduce the heat, and simmer 10 minutes or so. The mixture will thicken and reduce - be sure to scrape the bottom of the pan to pick up the bits.
  8. Add the chicken back to the pan and sauce.
  9. Cover and cook 10 minutes or until chicken is done.
  10. To finish the dish, take a big spoonful of the pasta and top with the chicken.
  11. Be sure to grab a lot of the sauce.
  12. Serve and enjoy!