Olive Chicken Piccata

Name: Olive Chicken Piccata
Total time: 3600 s
Yield: 2 servings
Cuisine: American
Ingredients: 1/4 pound chicken boneless and skinless; half teaspoon black pepper; 1/8 cup corn starch; 1 tablespoons olive oil; 1/2 tablespoon butter; 2 garlic cloves minced; 1 tablespoons black olive; .5 cup chicken broth; 1 tablespoons fresh lemon juice; 1 tablespoon chopped parsley leaves

Muzaw @cook_112850448

Philippines

The chicken has subtle flavor, the olive accentuates it in whole lot level.
7/10 my husband said.

Muzaw @cook_112850448

Philippines

The chicken has subtle flavor, the olive accentuates it in whole lot level.
7/10 my husband said.

Saved

Ingredients

1hr

2 servings

1/4 poundchicken boneless and skinless
halfteaspoon black pepper
1/8 cupcorn starch
1 tablespoonsolive oil
1/2 tablespoonbutter
2garlic cloves minced
1 tablespoonsblack olive
.5 cupchicken broth
1 tablespoonsfresh lemon juice
1 tablespoonchopped parsley leaves

Saved

Steps

1hr

1

Thinly slice the boneless chicken and season them with the salt and pepper.
2

Pour the cornstarch onto a wide bowl. Lightly dredge each cutlets in the cornstarch until evenly coated, then shake off any excess.
3

In a large skillet over medium-high heat, heat the oil. carefully add the cutlets and cook until golden brown on both sides, 3 to 4 minutes per side.
4

Reduce the heat to low, add the butter to the skillet. Add the garlic and cook until fragrant, about 30 seconds. Stir in the olive, chicken broth, and lemon juice. Increase the heat to a simmer.
5

Nestle the chicken into the sauce and cook, uncovered and stirring occasionally, until the sauce has thickened and the chicken is tender, about 15 minutes. Taste and adjust the seasoning with salt and pepper, if desired. Garnish with the parsley, if desired, and serve.