Chicken picatta

From Simply Recipes


When I went to pic a recipe for a lemon caper chicken dish from my pinterest board, I picked this one for it's simplicity.  We have one person who isn't a fan of capers so I kinda kept it on the light side.  Next time, I'll lighten a bit more and just add some more to mine.  We served with egg noodles and sauteed zucchini.

1 1/2 pounds chicken, cut in half to make them thinner and then cut into one person sized portions, pounded flat (about 1/4 inch thick) and then seasoned with salt and pepper
1/2 cup flour
3 tbs parmesan cheese
4 tbs olive oil
4 tbs butter, divided
1/2 cup white wine or chicken broth
3 tbs lemon juice
1/4 cup drained capers
2 tbs fresh chopped parsley

Mix the flour and parmesan cheese in a shallow bowl
Coat both sides of the chicken in the flour mixture
Melt 2 tbs butter and olive oil together in a large pan
Add the chicken and cook on each side about 3 minutes per side, do not crowd the pan, do this in batches
Remove the cooked chicken from the pan and keep warm in the oven at 225 while you cook the other pieces of chicken and make the sauce
When all the chicken is done, add the wine or broth, lemon juice and capers to the pan, scraping up the browned bits
Cook over medium heat until the mixture is reduced by half
Add in remaining butter and melt
Serve the chicken topped with sauce and chopped parsley