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Chicken Piccata

  • 16 ounces, weight Chicken Breasts, Boneless, Skinless, Cut Horizontally
  • ¼ teaspoons Salt
  • ¼ teaspoons Ground Pepper
  • 1 Tablespoon Unsalted Butter
  • 2 cloves Garlic, Minced
  • ½ cups Low Sodium Chicken Broth
  • 1 whole Lemon, Sliced
  • 2 Tablespoons Capers

Place each chicken breast portion between 2 pieces of plastic wrap. Using flat side of a meat mallet or rolling-pin, pound chicken lightly until about 1/4″ thick. Remove plastic wrap. Sprinkle chicken with salt and pepper.

In a large skillet, melt butter over medium heat. Add chicken and cook for 6–8 minutes until browned and no longer pink in the center. Remove chicken from skillet, set aside.

Add garlic to the hot skillet, cook for 30 seconds to 1 minutes or until lightly browned. Add chicken broth to skillet, scraping up any browned bits from the bottom of the skillet. Bring to a boil.

Add lemon slices and capers to skillet. Cover, reduce heat to low. Cook for 4 to 5 minutes or until lemon slices are soften and release their juice. Return chicken to skillet and heat through.

To serve, spoon caper mixture over chicken.

 

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