The Pioneer Woman Tasty Kitchen
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Easy Chicken Piccata

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Level: Easy

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Description

This dish that sounds complicated, and when you see how easy it really is, you’ll be surprised! My Piccata is made with olive oil and fresh, organic butter, in amounts that I am able to control, with wonderful natural chicken and lots and lots of fresh lemon and garlic.

Ingredients

  • Butter
  • 3 Tablespoons Olive Oil
  • ¼ cups Whole Wheat Flour
  • 4 pieces Chicken Breast
  • 2 pieces Garlic Clove
  • ½ cups Chicken Broth
  • 2 Tablespoons Lemon Juice
  • 1 Tablespoon Capers

Preparation

The first step is to pound your chicken breasts to a uniform thinness. I put one breast at a time into a gallon zip bag and pound with a rolling pin.

Melt 1 tablespoon of butter and a little olive oil in a large sauté pan. Put a few spoonfuls of flour in the bag with one chicken piece, give it a shake to coat the chicken completely, then sauté in the oil and butter for 3 minutes on each side.

Repeat with all of your chicken. You will probably need to add a little more butter and olive oil with each piece. Keep your chicken pieces covered on a plate nearby.

When all the chicken has been cooked and set aside, add chopped garlic, in an amount that you like, to the pan. You may need to add a little more olive oil, again. Saute for 2 minutes.

Add ½ cup chicken broth, whisk it all together, and simmer a few more minutes.

When your sauce starts to thicken, whisk in a little more butter. Squeeze some fresh lemon juice into the sauce, add a tablespoon of capers, or more of each if you really love those ingredients.

Now add back your chicken pieces, and let them re-warm in the pan for a couple of minutes. Serve over your choice of pasta, with a bit of sauce poured over each. Sprinkle on some grated Parmigiano Reggiano, freshly cracked pepper, and salt to taste.

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