Chicken Picatta
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This is one of the first meals I made after getting married. It happens to be one of my all-time favorite dishes, so when it popped up in my newsfeed as one of the easiest chicken picatta recipes, I was sold! And of course, I paired it with some yummy, buttery pasta!
SERVES 2
Ingredients:
- 1 large boneless skinless chicken breast
- Salt & pepper
- Flour
- 3 Tbsp. butter
- 1/2 cup chicken broth
- Juice of 1 lemon
- 2 Tbsp. capers
As I mentioned above, I paired my chicken piccata with some pasta. The ingredients for pasta are not listed above.
Directions:
1. Butterfly the chicken breast. Salt and pepper to taste. Dredge each piece in flour, shaking off the excess.
2. In a skillet on high heat, melt three Tbsp. butter, and brown the chicken, the browner and crispier the better, 3–5 minutes on each side.
3. Remove chicken from the skillet, and, in the same pan, add chicken stock, lemon, and capers. Boil until the sauce reduces by 1/3, and return the chicken to the skillet. Spoon sauce over the chicken several times.
4. Serve immediately, with the remaining sauce poured over the chicken.
