Breasts - Chicken Piccata

By á-47

Ingredients

• cooking spray
• 8 boneless, skinless, thin-cut chicken cutlets (2 lb)
• 3/4 tea. salt
• 1/4 tea. pepper
• 1 1/2 cups chicken broth
• 4 tea. cornstarch, dissolved in 2 tea. water
• 1 tea. chopped fresh rosemary
• 4 thin lemon slices
• 3 Tbsp. drained capers
• 1 Tbsp. butter

Preparation

Step 1

Preheat oven to 350 degrees.

Generously coat a 12" ovenproof skillet with cooking spray. Season chicken with salt and pepper on both sides.

Heat pan over high heat. Cook 2 or 3 cutlets at a time until lightly browned, 2 minutes per side. Transfer to a plate and cover with foil to keep warm. Repeat with remaining chicken, coating pan with cooking spray between batches.

Add chicken broth and bring to a simmer, 1-2 minutes. Add the dissolved cornstarch and whisk until thickened, 2-3 minutes. Return chicken to the pan with rosemary, lemon slices and capers; gently simmer until chicken is cooked through, 2-3 minutes. Remove chicken from pan and divide among 4 plates.

Add butter to sauce in pan and cook over high heat until slightly thickened, 1-2 minutes. Spoon about 1/3 cup sauce over each plate. Serve.