Chicken Piccata (Robert Irvine) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1/2 cup all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 pound chicken breasts, sliced thin and pounded into cutlets |
3 tablespoons butter |
1 lemon, halved crosswise and seeds removed |
2 teaspoons capers |
3 tablespoons butter |
3 tablespoons all-purpose flour |
1/2 cup hot chicken broth |
Directions:
1. Shake flour, salt and pepper in a plastic bag. Add chicken pieces in batches to coat. Heat butter over medium heat in a skillet and brown each side of the coated chicken. Squeeze fresh lemon juice over the chicken and add capers. Remove to a platter and set aside in a warm place.
2. To the same pan add butter for the sauce and mix with flour to make a roux. Gradually add chicken broth and allow thickening. Strain sauce, if desired, and serve spooned over chicken.
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