CHICKEN PICCATA
INGREDIENTS
2 boneless, skinless chicken breasts, cut in half
lengthwise, to form 4 thin cutlets
4 tbsp butter
1/4 cup fresh lemon juice
1 cup chicken stock
1/4 cup brined capers, rinsed
1/4 cup fresh parsley, chopped
DIRECTIONS
Melt 2 tbsp of butter in large skillet over medium-high
heat. Place 2 cutlets into skillet.
Cook on each side for 4 minutes. Once thoroughly cooked, place on a plate
and tent with foil to keep warm.
Repeat steps for remaining cutlets. Pour the lemon juice, chicken stock
and capers into the warm skillet.
Stir and scrape up any of loose brown bits. Bring to boil. Reduce
heat slightly and let sauce simmer for 5 minutes.
Serve chicken with sauce. Garnish with fresh parsley and Parmesan cheese
if you prefer.
Click here for nutrition information Images/chickenpiccata.pdf