Chicken Picatta

By á-174535

Ingredients

• sodium chicken broth 1 medium lemon, thinly sliced 2 tablespoons capers 1 tablespoon snipped fresh parsley2 8 ounces skinless, boneless chicken breasts, cut in half horizontally
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1/2 cup reduced-sodium chicken broth
• 1 medium lemon, thinly sliced
• 2 tablespoons capers
• 1 tablespoon snipped fresh parsley

Details

Servings 4
Adapted from bhg.com

Preparation

Step 1

Place each chicken breast portion 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.

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

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.

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