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Dan’s Chicken Picatta Recipe

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This recipe for Dan’s Chicken Picatta is from Berta's 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:  
¼ c. flour
¼ tsp. black pepper
½ tsp. paprika
2 boneless, skinless chicken breasts (about 1 lb.), halved and pounded to ¼” thickness
5 tsp corn oil
¼ c. low-sodium chicken broth
2 T. lemon juice
2 T. capers, drained
Directions:
Directions:
1. Combine the flour, pepper, and paprika on a plate. Press the chicken breasts into the mixture, coating them evenly all over and shaking off any excess.
2. In a heavy 10” skillet, heat the oil over moderately high heat for 1 minute. Add the breasts, and cook about 3 minutes on each side; do not overcook. Transfer the breasts to a heated platter.
3. Add the chicken broth to the skillet, scraping up any browned bits on the bottom. Stir in the lemon juice and capers, and heat through. Pour the sauce over the breasts, and serve immediately.
Personal Notes:
Personal Notes:
When Dan wants to get into my good graces, he makes this for dinner for us. Yum!

 

 

 

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