4 boneless skinless chicken breast halves (6 ounces each) 1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
3 tablespoons OTOT extra virgin olive oil
1 cup chicken stock
3 to 4 tablespoons capers, drained
2 to 3 tablespoons lemon juice
3 tablespoons butter

Preheat oven to 350Β°. Cut chicken breasts in half crosswise. Pound with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess.

In a large skillet, heat 1 tablespoon oil over medium-high heat. Brown chicken in batches, adding additional oil as needed. Transfer chicken to an ungreased 13×9-in. baking dish.

Add stock, capers and lemon juice to pan, stirring to loosen browned bits from pan. Whisk in butter, 1 tablespoon at a time, until creamy. Pour sauce over chicken. Bake 5- 10 minutes or until no longer pink.


Originally published as Chicken Piccata in Taste of Home Easy Weeknight Dinners RTL 2014

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