Lemon Chicken Piccata

Lemon Chicken Piccata
  • 3 chicken breasts cut into thin cutlets (approx. 1 pound)
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/2 cup flour
  • 2 Tbsp. vegetable oil
  • 1 clove garlic
  • 1 cup chicken broth
  • 1/2 lemon sliced
  • 3 Tbsp fresh lemon juice
  • 2 Tbsp capers
  • 3 Tbsp butter
  • 2 Tbsp Italian Parsley
  1. Season chicken with salt and pepper, and cover with flour. Shake off excess flour
  2. Heat oil in skillet and add the chicken until golden brown on both sides. Remove chicken from pan and drain excess oil
  3. Add garlic to skillet and cook for a minute. Add broth. Scrape any brown bits from the bottom of the skillet. Stir in lemon slides and bring to a boil
  4. Cook stirring until sauce reduces. Add lemon juice and capers and simmer until sauce is slightly thickened.
  5. Drop butter in. Add chicken and then parsley on top. Serve hot.

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