Chicken Piccata

Servings: 4


1 tablespoon lemon juice

1/4 cup of capers, packed in vinegar and salt water

1/2 cup of chicken stock

1/4 cup all purpose flour

4 skinned chicken breast halves, boned and defatted

4 teaspoons of olive oil


1. In a small bowl, combine lemon juice, capers and chicken stock. Mix and set aside.

2. Put the flour in a small shallow pan. Coat each piece of chicken with flour. Set aside.

3. Heat oil in a medium skillet over medium high heat. Cook the chicken until each side is golden brown, about 5 minutes each side.

4. When chicken is browned, add lemon juice mixture, and heat until sauce begins to thicken, about 2 minutes.


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