Chicken Piccata
Courtesy of www.eatchicken.com 4 Servings • 15 Min. Prep Time • 10 Min. Cook Time| Ingredients |
|---|
| 4 boneless skinless chicken breast halves, about 1-1/2 lbs. |
| 1/4 c. flour |
| 4 Tbsp. fresh squeezed lemon juice |
| 2 Tbsp. capers |
| 1 (6 oz.) jar marinated artichoke hearts, drained and chopped |
| 1/4 c. chopped green olives |
| 1-1/2 Tbsp. fresh parsley, chopped |
| 4 Tbsp. butter |
Directions:
1. Lay chicken breasts between 2 sheets of plastic wrap and pound into 1/4" thickness. Dredge chicken in flour, patting off any excess.
2. In small bowl stir together lemon juice, capers, artichoke hearts, olives and parsley.
3. In large, non-stick skillet over medium heat, warm 1 Tbsp. butter until melted. Add chicken breasts to pan, sautéing until golden, about 2 min. each side. Remove chicken breasts to dinner plates.
4. Reduce heat to low and add butter to pan. Stir until melted, add lemon juice mixture, continuing to stir until hot. Spoon some sauce over each chicken breast and serve immediately.
* Recipe can easily be doubled to serve additional guests.
*For more chicken recipes visit www.eatchicken.com
