Classic Chicken Piccata

Lynn demonstrates how to make Classic Chicken Piccata.  This makes a great main dish for dinner.  From Publix Supermarket.


  • Juice of 2 lemons
  • 4 Boneless/Skinless Chicken Breast Cutlets (about 1 pound)
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 1/3 cup all purpose flour
  • Large zip-top bag
  • 2 Tablespoons canola oil
  • 3 Tablespoons unsalted butter, divided
  • ½ cup chicken broth
  • 2 Tablespoon Capers

Squeeze lemons for juice -- 1/3 cup.

Season chicken with salt and pepper.  Add flour to bag; add 2 cutlets and coat evenly; shake off any excess flour.  Repeat until all are coated.

Preheat large sauté pan on medium-high heat for about 2-3 minutes.  Place oil and 1 Tablespoon butter in pan to melt, then add chicken; cook 2-3 minutes on each side or until well browned.

Reduce heat to medium-low; add broth, lemon juice, capers.  Simmer 3-4 minutes or until sauce thickens and chicken is 165°.  Remove chicken; whisk in remaining 2 tablespoons butter.  Serve sauce over chicken.

Link to Aroma Induction Hot Plate

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Lynn's Recipes: July 2013

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