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Chicken Piccata


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Serves 2-4 | Prep Time | Cook Time

Why I Love This Recipe

The first time I had this was at a lovely restaurant my husband and I go to every year for out birthdays (our birthdays are 2 days apart). At the time I didn't even know what a caper was! Of course once I ate this dish, I fell in love it and had to find the recipe.


Ingredients You'll Need

2 chicken breast halves, boneless, no skin, butterflied
1/2 cup flour
Salt and Pepper to taste
1/4 teaspoon paprika, or to taste
2 tablespoons butter
2 tablespoons olive oil
1 cup chicken broth or water
1/4 tablespoons fresh lemon juice
1 - 2 tablespoons capers
lemon slices to garnish


Directions

Put 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.


Heat butter and olive oil in a large skillet. Sauté chicken breasts in batches, about 3 minutes on each side.


Drain off all but 2 tablespoons 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, if using.


Serve with your favorite pasta and a green vegetable.


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