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Chicken Piccata

Chicken Piccata

Serves 4
  • 4 boneless, skinless chicken breast halves
  • 1/4 cup flour
  • 4 tablespoons lemon juice
  • 2 tablespoons capers
  • 6-ounce jar marinated artichoke hearts, drained and chopped
  • 1/4 cup chopped green olives
  • 1 ½ tablespoons chopped parsley
  • 4 tablespoons butter

Lay chicken breasts between 2 sheets of plastic wrap and pound to 1/4-inch thickness. Dredge chicken in flour, patting off any excess.

In small bowl, stir together lemon juice, capers, artichoke hearts, olives and parsley.

In large non stick skillet over medium heat, warm 1 tablespoon butter until melted.

Add chicken breasts to pan, sautéing until golden, about 3-4 minutes each side, and cooked through.

Remove chicken breasts and reduce heat to low and add remaining butter to pan. Stir until melted; add lemon juice mixture, continuing to stir until hot.

Spoon some sauce over each chicken breast. Serve immediately.

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