Chicken Picatta with Lemon and Capers
Prep Time Minutes 20
Cook Time 20 Minutes
|Prep Time Minutes 20||Cook Time 20 Minutes||Passive Time||Servings People|
Have you ever had a super thin and crispy boneless chicken breast? This is the one to try. The key to this dish is twofold: pounding the chicken breast thin and the bright lemon and caper sauce that your pour over the top. Serve this with your favorite risotto and tasteguru’s arugala and fennel salad.
- 4 Chicken breasts Skinless, Boneless
- 1 Cup Flour for dusting
- Vegetable oil
- Salt and Pepper
- 1 Shallot finely chopped
- 2 TBS Capers the small ones
- 4 TBS Lemon juice
- 1/2 Cup Chicken broth
- 2 TBS Parsley minced
- Butter optional
- To prepare the chicken, place each chicken breast between 2 pieces of plastic wrap or parchment paper and place on a flat work surface. Make the plastic/parchment larger than the current size of the chicken breast as it will get larger. Using the flat side of a meat mallet pound the breast until it is 1/4 inch thick, as evenly as you can get it. Repeat with remaining chicken breasts.
- Heat to medium high enough vegetable oil evenly coat the bottom of a large sautee pan.
- Place the flower in a large plate or pie plate and add salt and pepper to taste. Coat both sides of the breasts with four and shake off any excess. As you coat each chicken breast, add to the hot pan.
- Cook for about 2 minutes on each side, until nicely browned. Repeat with remaining chicken breasts. You may need to adjust the heat and add oil as you go. Place the cooked chicken breasts on a serving plate.
- In the now empty sautee pan, add shallots and cook for 1 minute. Then add the capers, lemon juice and broth. Cover and cook until combined and slightly thickened. For a richer sauce add a teaspoon of butter or butter substitute and stir through until melted and combined.
- Turn off the heat and add parsley and pour the sauce over the chicken.