Kerry’s Chicken Piccata

 

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Kerry's Chicken Piccata
 
Ingredients
  • 4 skinless chicken breasts (butterflied)
  • ¾ c flour
  • 8 tbsp. butter
  • 6 tbsp. olive oil
  • ½ c lemon juice (I used fresh lemons)
  • 1 c chicken broth
  • 3-4 tbsp. capers
  • salt & pepper
Instructions
  1. Put flour in a medium bowl and season with salt & pepper. Set aside.
  2. Place chicken breasts between plastic wrap and beat with a meat tenderizer on both sides. (the plastic wrap keeps splattering contained)
  3. In a large saute pan, heat olive oil and 2 tbsp. of butter over med/high heat.
  4. Salt & pepper both sides of each chicken breast then dredge in the flour mixture and place in heated pan.
  5. Cook on each side approx. 3-4 minutes, til browned on each side.
  6. Remove from pan and set aside. Into the hot pan add the lemon juice, capers and chicken broth and stir well.
  7. Place chicken back into the pan and add remaining butter. Cook over medium heat til liquid cooks down and thickens & chicken finishes cooking.

 

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