Chicken Picata
Ingredients:
- 6 to 8 chicken breast halves, boneless, no skin
- 1/2 cup flour
- 1 1/2 teaspoons salt
- 1/4 teaspoon freshly ground pepper
- 1/2 teaspoon paprika, or to taste
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1/4 cup chicken broth or water
- 3 tablespoons fresh lemon juice
- 6 to 8 thin slices of lemon
- 3 tablespoons capers (optional)
Preparation:
Put chicken breasts between 2 sheets of waxed paper or plastic wrap; pound to flatten to about 1/4-inch. In a shallow bowl, combine flour, salt, pepper and paprika; dredge chicken breasts to coat well.Heat butter and olive oil in a large skillet. Sauté chicken breasts in batches, about 3 minutes on each side.
Drain off all but 2 tablespoons of fat. Stir in chicken broth, scraping to loosen browned bits. Add lemon juice and heat through. Return chicken to the skillet with the lemon slices; heat until sauce thickens. Add capers, if using. Serve with your favorite pasta and a green vegetable.
Chicken Piccata recipe serves 6 to 8.
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