4 chicken breasts, sliced in half length wise & pounded
salt & pepper to tasts
1/2 c flour
2 tbs veg oil
1 clove garlic, minced
1 c chicken broth
1 lemon sliced thin
juice and zest from 2 large lemons
2 tbsp capers, drained and rinsed
4 tbs butter
2 tbs minced italian parsley
1 pack spaghetti noodles
Instructions
Heat oven to 200 degrees with a oven safe plate
to place chicken breasts on as they finish
cooking. Pound chicken to soften. Salt and pepper
chicken on both sides, then coat in flour. Do not
crowd, Use a cast iron skillet to brown chicken
on both sides and cook through. Place in oven to
keep warm. Start boiling water for spaghetti
noodles. Cook according to package. Add small amt
of oil when finished to keep from sticking
together.
Drain most of oil when finished, leaving a small
coating on bottom.Cook garlic in skillet until
lightly browned, about 20 seconds. Add chicken
broth. Scrape and dissolve any brown bits from
bottom of skillet. Stir in lemon slices and bring
to boil. Let cook, stirring occasionally until
saue reduces a bit, 5-8 minutes. Add lemon juice
and capers; simmer until sauce is reduced and
slightly thickened, about 5 minutes. Add butter
and parsley. Remove from heat and set aside.
Place chicken in the sauce and let it soak in.
Service chicken on top of noodles and spoon sauce
over.
Originally Submitted
3/29/2021
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