EASY CHICKEN PICCATA
Ingredients
- 2 chicken breasts boneless and skinless
- kosher salt & pepper
- 1 1/2 tbsp olive oil
- 3 tablespoons butter unsalted
- 3 tablespoons flour
- 2 lemon thinly sliced
- 2 cup chicken stock
- 2-3 tbsp capers
- Italian parsley chopped
- 2 tablespoons parsley chopped
Instructions
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Place chicken breasts between two sheets of plastic wrap or in a large Ziploc bag and pound evenly until approximately 1/2-inch thick.
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Once flattened, season both sides with salt and ground black pepper.
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Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, cook the chicken until golden-brown, approx. 3-5 minutes per side. Remove and set aside.
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Melt butter in the skillet and sprinkle in flour. Let flour bubble in the butter for 1-2 minutes.
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Whisk in chicken stock until sauce thickens and is smooth.
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Mix in juice of 1 lemon and stir in capers. Sauce should be a little thick.
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Return chicken breasts and any escaped juices to sauce and simmer for 8-10 minutes, or until the chicken is cooked through. Slice remaining lemon into wheels and lay over chicken and sauce.
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Garnish with chopped parsley.
Recipe Notes
Garnish with lemon slices and chopped parsley, if desired.