Chicken Piccata

This was delicious, I made the full amount thinking I could portion it out and eat it through the week….. and then proceeded to finish all of it in one day. 

- Arien

Butter

+

INGREDIENTS

Broth

+

White Wine

+

Flour

+

Chicken Breasts

+

Lemon Slices

+

Lemon Juice

+

Olive Oil

+

Capers

+

Salt and Black Pepper

+

Cut each chicken breast in half and pound each chicken cutlet to even thickness.

1

Season each cutlet with salt and black pepper and lightly dredge them in flour.

2

Sear the chicken until golden brown.

3

Melt butter, add the garlic and cook until fragrant.

4

Add wine and scrape any browned bits stuck to the bottom of the skillet.

5

Stir in the broth, lemon juice and capers and stir to combine.

6

Add the remaining butter and simmer for a couple minutes.

7

Return the chicken cutlets to the skillet and simmer until the chicken is cooked through.

8

Garnish with chopped parsley and lemon slices.

9

Serve and enjoy!

When searing the chicken, don’t crowd the pan to prevent steaming the chicken. You want to get a nice golden sear.

Tips from the chef

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