Chicken Piccata
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Ingredients
- 2 boneless, skinless chicken breast
- 2 Tbsp flour
- 3 Tbsp olive oil
- 2 - 3 fresh sage leaves
- 2 Tbsp butter
- 3 Tbsp capers drained
- juice of 1 lemon
- 1 lemon ends removed and cut into 4 slices
- salt & pepper to taste
- 1/4 cup chicken stock
Ingredients
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Instructions
- Slice chicken breasts in half horizontally.
- Heat olive oil in a skillet over medium heat.
- Season both sides of the chicken with salt and pepper. Lightly dust both sides of the chicken with flour, shaking off excess.
- Cook chicken until done and browned on both sides. Move cooked chicken to a plate.
- Add butter, sage leaves, lemon juice, chicken stock, and capers to the pan. Cook for 2 - 3 minutes until butter melts and sauce starts to bubble and thicken.
- Remove sage leaves and add chicken back to the pan, turning to coat both sides in the sauce. Place lemon slices on top of chicken and cook for 1 - 2 minutes.
- Move chicken back to the plate and spoon sauce over chicken.