Chicken Picatta
Ingredients
- ▢ 2 large chicken breasts cut in half lengthwise
- ▢ Salt to taste
- ▢ Pepper to taste
- ▢ 1/4 teaspoon garlic powder
- ▢ Flour for dredging. Any type of flour can be used (almond, coconut etc)
- ▢ 4 tablespoons butter divided 2 to start and 2 for your final sauce
- ▢ 1 tablespoon olive oil
- ▢ 3/4 cup chicken broth
- ▢ lemon juice + zest of 1 lemon
- ▢ 1 tablespoon brined capers drained
- ▢ Garnish optional chopped parsley and freshly grated parmesan cheese
Instructions
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Slice chicken breasts lengthwise (I butterfly then cut in half) to make 4 thinner cutlets. Season chicken generously with salt and pepper and sprinkle with garlic powder.
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Coat the chicken in flour.
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Add 2 tablespoons of the butter plus the olive oil to a skillet over medium-high heat.
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Once the pan is hot, cook the chicken pieces for about 4-5 minutes per side until golden.
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Remove the chicken from skillet and set aside.
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Take the pan off the heat and add the chicken broth, lemon juice, lemon zest, remaining 2 tablespoons of butter, and capers to the skillet. Scrape up any brown bits.
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Cook for another 5 minutes or until the chicken is cooked through and the sauce has reduced to your liking (you may need to turn down the heat a bit if it's bubbling furiously). If the sauce thickens too much, add more broth.
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Garnish with freshly chopped parsley and parmesan cheese.