Chicken Piccata – Easy Answer to a Busy Weeknight Dinner
|Freshly squeezed lemon juice||2 Tablespoon|
|Fresh parsley||1 Tablespoon, chopped (Plus More For Garnish)|
|Boneless skinless chicken breast halves||3⁄4 Pound (2 Halves)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Butter||2 Tablespoon, divided|
In a small bowl stir together lemon juice, capers and parsley.
Put chicken breast in zip-top plastic bag or between 2 sheets of plastic wrap and pound into ¼-inch thickness. Dredge chicken in flour, patting off any excess.
In a large, non-stick skillet over medium heat, warm 1 tablespoon of the butter until melted. Add chicken breasts to pan, sautéing until golden, about 3 minutes per side. Remove chicken breasts to dinner plates.
Reduce heat to low and add remaining 1 tablespoon butter to pan. Stir until melted, add lemon juice mixture, continuing to stir until hot. Spoon sauce over each chicken breast and serve immediately.
Recipe adapted from the National Chicken Council
Allison is a freelance recipe developer and food writer who honed her skills (and her chef’s knife) as the Senior Food Editor at Good Housekeeping magazine after graduating from the Institute of Culinary Education in Manhattan. She also spent time working in the kitchens of top New York City restaurants Café Boulud and Butter. Allison is now living and cooking in the Bay Area where she develops recipes and web content for Whole Foods Market and Driscoll’s Berries. She is also a consultant to the Center for Culinary Development in San Francisco, tracking and reporting on the latest food trends.
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