Chicken Piccata

Name: Chicken Piccata
Yield: 4-servings
Cuisine: Indian
Ingredients: 4 to 6 chicken breast halves, boneless, skinless; 1/2 cup flour; 1 1/2 teaspoons salt; 1/4 teaspoon pepper freshly ground; 1/2 teaspoon paprika , or to taste; 3 tablespoons butter; 2 tablespoons olive oil; 1/4 cup chicken broth water or; 3 tablespoons lemon juice fresh; 6 to 8 lemon thin slices of; 3 tablespoons capers

Fiona Skye @cook_7837261

Tucson, AZ

This is easily my favorite way to have chicken. I love the mix of capers and lemon. Serve these with some fettuccine that's been tossed with some olive oil, garlic, and fresh parsley, and a green salad, too.

Fiona Skye @cook_7837261

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Ingredients

4-servings

4 to 6chicken breast halves, boneless, skinless
1/2 cupflour
1 1/2 teaspoonssalt
1/4 teaspoonpepper freshly ground
1/2 teaspoonpaprika , or to taste
3 tablespoonsbutter
2 tablespoonsolive oil
1/4 cupchicken broth water or
3 tablespoonslemon juice fresh
6 to 8lemon thin slices of
3 tablespoonscapers

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Steps

1

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.
2

Heat butter and olive oil in a large skillet. Sauté chicken breasts in batches of two, about 3 minutes on each side.
3

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. Heat through.