Thursday, January 15, 2009

Chicken Piccata

  • 6 - 8 chicken breast halve, boneless, no skin
  • 1/2 cup flour
  • 1 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1/2 tsp paprika, or to taste (I used a full teaspoon)
  • 3 T. butter
  • 2 T olive oil
  • 1/4 cup chicken broth or water
  • 3 T fresh lemon juice
  • 6 to 8 thin slices of lemon
  • 3 T capers

  1. Put the 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. Saute chicken breats in batches, about 3 minutes on each side. Remove to a plate and keep warm.
  3. Drain off all but 2 T 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. Serve with pasta and a green vegetable.

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