Lynn demonstrates how to make Classic Chicken Piccata. This makes a great main dish for dinner. From Publix Supermarket.
Juice of 2 lemons
4 Boneless/Skinless Chicken Breast Cutlets (about 1 pound)
½ teaspoon kosher salt
¼ teaspoon pepper
1/3 cup all purpose flour
Large zip-top bag
2 Tablespoons canola oil
3 Tablespoons unsalted butter, divided
½ cup chicken broth
2 Tablespoon Capers
Squeeze lemons for juice — 1/3 cup.
Season chicken with salt and pepper. Add flour to bag; add 2 cutlets and coat evenly; shake off any excess flour. Repeat until all are coated.
Preheat large sauté pan on medium-high heat for about 2-3 minutes. Place oil and 1 Tablespoon butter in pan to melt, then add chicken; cook 2-3 minutes on each side or until well browned.
Reduce heat to medium-low; add broth, lemon juice, capers. Simmer 3-4 minutes or until sauce thickens and chicken is 165°. Remove chicken; whisk in remaining 2 tablespoons butter. Serve sauce over chicken.
Link to Aroma induction hot plate – http://astore.amazon.com/lynsrec-20/detail/B0044WWBGG
Print Version: http://tinyurl.com/mjln2m3
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