Thursday, June 14, 2007

Chicken Piccata

Chicken Piccata, originally uploaded by Lakenvelder.

3 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
4 boneless skinless chicken breasts (4 ounces each)
2 teaspoon olive oil
1 teaspoon butter
2 cloves garlic
1/4 cup fat-free reduced-sodium chicken broth
1 tablespoon lemon juice
2 tablespoon parley chopped
1 tablespoons drained capers

combine the four, salt and pepper in a pie plate. Set aside 1 tablespoon of the mixture.

Place the chicken breast between sheets of plastic wrap and pound to 1/2 inch thickness, Coat the chicken in the four, shaking off the excess.

Heat oil and butter in large skillet over medium heat. Cook for 4-5 minutes per side until no longer pin k in middle.
Transfer to a platter. Cover with foil loosely

Add the garlic to the pan and stir for 1 minutes. Add the flour and cook for another minute, Add broth an lemon juice and cook for 2 more minutes until sauce thickens, stir in parsley and capers, spoon sauce over the chicken.

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