LEMON CHICKEN PICCATA
Ingredients
- 4 boneless and skinless chicken breasts
- 1 lemon, juiced
- ¼ teaspoon lemon zest
- ⅓ cup all-purpose flour
- 2 tablespoons olive oil
- 3 tablespoons butter
- 1 cup chicken broth
- 2 garlic cloves, minced
- ¼ teaspoon garlic powder
- 2 tablespoons capers, drained and rinsed
- Fresh parsley, chopped
- Salt and pepper, to taste
Instructions
In a small bowl whisk chicken broth, lemon juice, lemon zest, garlic powder and capers together. Set aside for later. Tenderize chicken by laying breasts between two pieces of parchment paper. Use a smooth side of a meat hammer to pound the meat until it’s about half an inch thick. Evenly sprinkle salt and pepper over both sides of chicken. Add flour to a shallow bowl and dredge chicken into flour on both sides. Heat olive oil and 2 tablespoons butter in a large pan. Add coated chicken to pan and cook for 3-4 minutes on each side. Chicken should be browned and cooked through. Remove from pan onto another plate. In the same pan, add 1 tablespoon of butter and minced garlic. Sauté until fragrant, about 1 minute. Add chicken broth and caper mixture to garlic, whisk ingredients together. Reduce sauce for about 4-5 minutes, whisk often. Add chicken to pan with sauce. Garnish with fresh parsley and parmesan cheese.
