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Chicken Piccata

ChrissieChrissie Weyenberg
total time:
20 min


  • 2 chicken breast, butterflied
  • 3 Tbls. butter
  • 2 Tbl. olive oil
  • 1/3 C. lemon juice
  • 1/2 C. chicken stock
  • 1/4 C. capers
  • salt, pepper to taste
  • Flour
  • Parsley


  • 1

    Butterfly chicken and flatten to about 1/4 inch thick. Season both sides of chicken with salt and pepper. Dredge in flour, shake off excess.

  • 2

    Combine oil and 2 Tbl. butter over medium-high heat. Add chicken and cook for 3 minutes. Flip chicken and cook on other side for another 3 minutes. Remove chicken and set aside.

  • 3

    Add lemon juice, chicken stock, and capers. Bring to a boil. Return chicken and reduce heat. Cook for 5 minutes. Remove from heat; add final 1 Tbl. butter and chopped parsley.



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