Creamy Lemon Piccata

Serves 4


4 boneless chicken breasts

1/2 cup all purpose flour



2 Tbs butter

2 Tbs olive oil

1 cup chicken broth

2 lemons (squeezed)

3/4 cup heavy cream

1/4 cup capers 

1 cup parsley (chopped)

1 lemon (sliced)


Designate a work space with two cutting boards, one for poultry, one for vegetables. Cut chicken breasts horizontally into thin cutlets. Then using a mallet and wax paper pound them thinner. Dredge each in flour. In a large non-stick skillet over medium heat melt butter and add oil. Place chicken pieces in without over crowding and salt and pepper to taste. Cook each side until brown, approx. 3 minutes. Remove from skillet and set aside. Turn the heat to low, add broth, juice from both lemons, cream and capers. Bring to a boil for about 3 minutes, then return to medium heat and add chicken back to the pan and coat with lemon sauce. Garnish with remaining lemon slices and chopped parsley. Serve over pasta. 


Hugs out! Laura

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