Chicken Piccata

Chicken Piccata Dish Guide

Five in 25

Serves 4

Five Ingredients

4 chicken cutlets

2 T capers

1 cup chicken stock

3 T unsalted butter

1 lemon

From the Pantry

½ cup AP flour

1 T olive oil

2 cloves garlic, crushed or minced

Dredge the chicken cutlets in the flour and set aside for 5 minutes.

Add the olive oil to a skillet over medium high heat along with 1 tablespoon of butter. Lay the chicken in and cook for 3-4 minutes a side or until golden brown and mostly cooked through. Season chicken with salt and pepper. Remove the chicken and add in the garlic and sauté for 30 seconds followed by the stock. Scrape up the fond from the skillet and reduce the stock slightly, 3-4 minutes.

Add the capers and juice of the lemon to the skillet. Swirl in the remaining 2 T butter and return the chicken to the skillet. Reduce heat to medium and baste chicken to cook through and thicken the sauce (about 2-3 minutes). Taste and adjust for final seasoning.

Garnish with parsley if desired and serve with pasta, rice, potatoes or a green vegetable.