chicken picatta

How To Make chicken picatta

• 1

  Cut each chicken breast in half horizontally. Place each between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until about 1/4 inch thick. Remove plastic wrap; sprinkle chicken with salt and pepper.
• 2

  In a large skillet, melt butter over medium-high heat. Add chicken; cook for 6-8 minutes or until browned and no longer pink in center, turning once halfway through cooking. Remove chicken from skillet; set aside.
• 3

  Add garlic to the hot skillet; cook for 30 seconds to 1 minute or until lightly browned. Add chicken broth to skillet, scraping up any browned bits from the bottom of the skillet. Bring to boiling. Add lemon slices and capers. Cover; reduce heat to low. Cook for 4 to 5 minutes or until lemon slices are softened and releasing their juice. Return chicken to skillet; heat through.
• 4

  To serve, spoon caper mixture over chicken. Sprinkle with fresh parsley.
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