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Very Easy Chicken Piccata
Time: 50 mins
Ingredients
- 1/2 cup flour
- 4 boneless skinless chicken breast halves, seasoned with
- salt and pepper
- 4 tablespoons vegetable oil, divided use
- 1 teaspoon minced garlic
- 1 cup chicken broth
- 1 small lemon, halved lengthwise, then sliced
- 1/2 cup lemon juice (from 1 1/2 large or 3 small lemons)
- 2 tablespoons capers, drained
- 3 tablespoons unsalted butter, softened
- 2 tablespoons fresh parsley, minced
Directions
- 1 Preheat oven to 200 degrees; place a heat-proof platter (or casserole dish) in oven.
- 2 Pour flour onto a plate. Coat both sides of chicken breast halves in flour; shake off excess.
- 3 Heat 2 tablespoons oil in 12-inch heavy-bottom skillet over medium-high heat. Saute half the chicken (without moving) until lightly browned on first side, about 4 to 5 minutes.
- 4 Turn and cook until second side is lightly browned and chicken is cooked through, 3 to 4 minutes. Transfer chicken to heated platter or casserole dish and return to oven.
- 5 Repeat with remaining oil and chicken.
- 6 In same skillet, saute garlic about 10 seconds; add broth and lemon slices. Increase heat to high. Scrape skillet bottom with wooden spoon to loosen any browned bits. Simmer about 10 minutes to reduce liquid.
- 7 Add lemon juice and capers and simmer about 5 more minutes.
- 8 Remove pan from heat and stir in butter until it melts and sauce thickens. Blend in parsley.
- 9 Spoon sauce over chicken and serve.
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