4 skinless boneless chicken breast halves, pounded to 1/4 inch thickness
1/2 tsp. paprika (optional)
1/4 cup flour
5 tsp. olive oil
1/4 to 1/2 cup low-fat chicken broth
2 Tbl. lemon juice, more or less to taste
2 Tbl. capers (optional)
Instructions
Salt and pepper chicken. Combine the flour and paprika on a plate. Press the chicken breasts into the mixture, coating them evenly all over and shaking off any excess.
In a heavy 10-inch skillet, heat the olive oil over moderately high heat for 1 minute. Add the breast and cook about 3 minutes on each side; do not overcook. Transfer the breasts to a heated platter.
Add the chicken broth to the skillet, scraping up any browned bits on the bottom. Stir in the lemon juice and capers and heat through. Pour the sauce over the breasts and serve.
Originally Submitted
12/22/2011
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