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Chicken Piccata Recipe

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This recipe for Chicken Piccata is from The Donahue/Messick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 boneless skinless chicken breasts, butterflied and cut in half
All purpose flour for dredging the chicken with salt and pepper
6 Tbs butter
5 Tbs EVOO
1/3 c. Lemon juice
1/2 c. Chicken broth or buillion
1/4 c rinsed capers
Directions:
Directions:
Mix flour salt and pepper
Dredge chicken in the above
In a skillet melt 2 tbs butter with 3 tbs EVOO
Add chicken and brown for around 3-4 minutes per side. Once cooked remove chicken to a plate. Continue cooking chicken, adding butter and olive oil as needed
When chicken is done add lemon juice, stock or buillion and capers. Bring to a boil. Taste to see if salt or pepper are needed. Return the chicken to the pan and simmer for 5 minutes.
Personal Notes:
Personal Notes:
Delicious and much easier than the recipe seems to be. Make it once and it'll be a go to recipe for years. Freezes well.

 

 

 

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