Chicken Picatta

April 14, 2017

Your family will love this Italian classic. Omit capers to make this dish more kid-friendly. (unless you have super-sophisticated kids)

Serves 4

Cook time: 25 minutes

1 Tablespoon olive oil

1 pound chicken breast

1 teaspoon sea salt

½ cup chopped green onions

2 cloves garlic, minced

1 cup chicken broth Juice of

1 lemon

¼ cup capers

¼ cup chopped parsley

Heat a medium skillet over medium heat. Meanwhile, place chicken between two sheets of plastic wrap and pound into thin cutlets and season with salt.

Add oil and chicken cutlets to skillet; cook 3-5 minutes until cooked through and set aside on a plate. Add green onions and garlic to skillet and cook 3-5 minutes until onion begins to soften.

Stir in chicken broth and lemon juice. Increase heat to high and cook an additional 3-5 minutes until sauce is reduced by half, scraping bits into skillet. Add capers, parsley and chicken. Coat evenly and serve.




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