Chicken Picatta

Test Kitchen, sierras favorite Serves 4
Chicken Picatta
Chicken Picatta

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup flour

  • 4

    boneless skinless chicken breast pounded

  • 2

    TBL vegetable oil

  • 1

    shallot minced

  • salt

  • 2

    garlic cloves minced

  • 1-1/2

    cups chicken broth

  • capers

  • lemon juice

  • lemon slices

Directions

Heat oven to 200 degrees. Slice lemon into 8 1/4" slices. Juice remaining lemons until you have 1/4 cup juice. Sprinkle both sides of chicken with salt and pepper. Dredge in flour and shake to remove extra. Heat skillet with oil and brown chicken on both sides. 2 minutes per side. Put chicken in oven while sauce is cooking. Add shallot and garlic to pan. Saute for 30 seconds. Add stock and lemon slices. increase heat to high and scrape skillet bottom with wooden spoon. Simmer until liquid reduces to about 1/3 cup about 4 minutes. Add lemon juice and capers and simmer until sauce reduces again to 1/3 cup. Remove pan from heat and swirl in butter until butter melts and thickens sauce. Swirl in parsley. Remove chicken from oven and spoon sauce over chicken

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