chicken Picatta

Tonight I made Chicken Picatta for supper it was so yummy.  The chicken was breaded and crispy and the sauce had a lemony chicken flavored sauce with capers and parsley.  I don't know why I don't make this more often it is so easy and such a flavorful meal.  I made enough for everyone to have a full serving but they wanted seconds.  My son annoyingly, usually puts ketchup on his chicken but he didn't tonight.  I served it with rice and broccoli.

Ingredients:
4 skinless chicken breasts, pounded flat (An easy way: place chicken between two wax paper sheets)
Flour to coat
1 T olive oil
2 tablespoons butter

2 garlic cloves
Juice of 1 lemon, no seeds!
 3/4 cup chicken broth

2 tablespoons flour
1/4 cup Italian parsley
3 T capers
Salt and Pepper

Preparation
Coat the chicken in flour with salt and pepper, shake off excess.

Heat the olive oil and butter in sauté pan over medium heat.

Sauté the chicken about 4 minutes on each side, just until it is browned on the outside.

Add the chicken broth to deglaze the pan, and scrape the browned bits off the bottom of the pan and it will be an integral part of the chicken picatta.

Add garlic. Sauté for approximately one minute.  Add flour

Add the lemon juice, pepper, butter, chicken broth and capers, and sauté for approximately two minutes.

Add the chicken and parsley back in the pan and saute' for 3 minutes.

Makes about 4 servings

Could anything be any easier than this chicken picatta recipe? I tell you, this only takes about 20 minutes. Serve with mashed potatoes or rice. And, it is really terrific!