Recipe courtesy of Robert Irvine
Chicken Piccata
Total:
30 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy
Total:
30 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound chicken breasts, sliced thin and pounded into cutlets
  • 3 tablespoons butter
  • 1 lemon, halved crosswise and seeds removed
  • 2 teaspoons capers
Sauce:
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 cup hot chicken broth

Directions

Shake flour, salt and pepper in a plastic bag. Add chicken pieces in batches to coat. Heat butter over medium heat in a skillet and brown each side of the coated chicken. Squeeze fresh lemon juice over the chicken and add capers. Remove to a platter and set aside in a warm place.

To the same pan add butter for the sauce and mix with flour to make a roux. Gradually add chicken broth and allow thickening. Strain sauce, if desired, and serve spooned over chicken.

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