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Recipe: Chicken Piccata

Main Dishes - Chicken, Poultry
CHICKEN PICCATA

4 boneless, skinless chicken breast halves, about 1 1/2 pounds
1/4 cup flour
4 tablespoons freshly squeezed lemon juice
2 tablespoons capers
1 6-ounce jar marinated artichoke hearts, drained and chopped
1/4 cup chopped green olives
1 1/2 tablespoons fresh parsley, chopped
4 tablespoons butter

Lay chicken breasts between 2 sheets of plastic wrap and pound into 1/4-inch thickness. Dredge chicken in flour, patting off any excess.
In small bowl stir together lemon juice, capers, artichoke hearts, olives and parsley.

In large, non-stick skillet over medium heat, warm 1 tablespoon butter until melted. Add chicken breasts to pan, sauteing until golden, about 2 minutes each side. Remove chicken breasts to dinner plates.

Reduce heat to low and add butter to pan. Stir until melted, add lemon juice mixture, continuing to stir until hot. Spoon some sauce over each chicken breast and serve immediately.

Recipe can easily be doubled to serve additional guests.

Source: National Chicken Council
MsgID: 37123
Shared by: Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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