Chicken Picatta

A go to weeknight meal for me is something with thinly sliced chicken because it comes together quickly. This recipe requires no vegetable chopping so it really is a breeze. Serve it with mixed greens and you got yourself a 20 minute meal.

Not shown is chicken stock.

Serves 4

4 boneless skinless chicken breast cut in half or a large package of thinly cut chicken breast.

1/2 cup of flour


3 tablespoons of butter

2 tablespoons of Olive oil

3/4 cup of chicken stock

Juice of 1 large or 2 small lemons

1/4 cup of capers, drained and rinsed

2 tablespoons of fresh parsley or 1 tablespoon of dried

If not using thinly sliced chicken. Pound halved breast until 1/4 inch thick.

Heat a large skillet over medium heat add 2 tablespoons of butter and the oil.

Season chicken with S&P then dredge in a bowl of flour. Shake off excess.

Add half of chicken to pan. Do not over crowd the pan. Cook 4 minutes on each side. Remove chicken to a plate. Repeat for second batch.

In the same skillet add broth, lemon juice, and capers. Bring to a boil and scrape bottom of pan with a wooden spoon. After 2 minutes return chicken to pan and simmer for 3 minutes. Add 1 more tablespoon of butter in small pieces and cook 2 more minutes. Garnish with chopped parsley.

Serve with a mixed green salad. Enjoy!

Published by Lem0815

Mother of two and wife to my junior high sweetheart. I believe the key to life is balance and the key to healthy eating is to not restrict and incorporate fruits and vegetables into every meal.

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