Chicken Picatta

By Ellie

4 Person

25 Minutes

0 Calories

This easy chicken recipe will definitely become a weeknight favorite. Ready in just 25 minutes, you'll crave this yummy chicken dinner every night.

Ingredients

1 tbsp. snipped fresh parsley
2 tbsp. capers
1 medium lemon, thinly sliced
½ cup reduced-sodium chicken broth
2 cloves garlic, minced
1 tbsp. butter
¼ tsp. ground black pepper
¼ tsp. salt
28 oz. skinless, boneless chicken breasts, cut in half horizontally

Method

01

Place each chicken breast portion between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until about 1/4 inch thick. Remove plastic wrap. Sprinkle chicken with salt and pepper.
02

In a large skillet melt butter over medium-high heat. Add chicken; cook for 6 to 8 minutes or until browned and no longer pink in center, turning once halfway through cooking. Remove chicken from skillet; set aside.
03

Add garlic to the hot skillet; cook for 30 seconds to 1 minute or until lightly browned. Add chicken broth to skillet, scraping up any browned bits from the bottom of the skillet. Bring to boiling. Add lemon slices and capers. Cover; reduce heat to low. Cook for 4 to 5 minutes or until lemon slices are softened and releasing their juice. Return chicken to skillet; heat through.
04

To serve, spoon caper mixture over chicken. Sprinkle with fresh parsley.

Related Tags

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Chicken Picatta

3.9

( By Ellie )

This easy chicken recipe will definitely become a weeknight favorite. Ready in just 25 minutes, you'll crave this yummy chicken dinner every night.

01 Information

Grade easy
Serving 4 servings
Prep Time 5 Mins
Cook Time 20 Mins
Total Time 25 Mins

02 Ingredients

1 tbsp. snipped fresh parsley

2 tbsp. capers

1 medium lemon, thinly sliced

½ cup reduced-sodium chicken broth

2 cloves garlic, minced

1 tbsp. butter

¼ tsp. ground black pepper

¼ tsp. salt

28 oz. skinless, boneless chicken breasts, cut in half horizontally

03 Method

Step 1

Place each chicken breast portion between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until about 1/4 inch thick. Remove plastic wrap. Sprinkle chicken with salt and pepper.

Step 2

In a large skillet melt butter over medium-high heat. Add chicken; cook for 6 to 8 minutes or until browned and no longer pink in center, turning once halfway through cooking. Remove chicken from skillet; set aside.

Step 3

Add garlic to the hot skillet; cook for 30 seconds to 1 minute or until lightly browned. Add chicken broth to skillet, scraping up any browned bits from the bottom of the skillet. Bring to boiling. Add lemon slices and capers. Cover; reduce heat to low. Cook for 4 to 5 minutes or until lemon slices are softened and releasing their juice. Return chicken to skillet; heat through.

Step 4

To serve, spoon caper mixture over chicken. Sprinkle with fresh parsley.

04 Author