CHICKEN PICCATA
Serves 8
This is sooooo yummy - not dry like some chicken breast recipes.
7 boneless, skinless chicken breasts
1 cup flour
2 tsp Paul Prudhome Chicken Magic
1/2 cup butter (or more)
1 can chicken broth
4 Tbsp fresh lemon juice
4 Tbsp capers
Fresh parsley for garnish
Salt and pepper
I cut chicken breasts in thirds lengthways to make them
thinner (the Costco ones are very fat). Then place chicken
breast pieces single layer in gallon zip lock bags (or between
plastic wrap) and pound to flatten, using smooth side of a
mallet, until very thin but not coming apart. Combine flour,
Paul Prudhome seasoning, salt and pepper. Coat each breast
lightly. Save 3 Tbsp reserve seasoned flour. Heat large skillet,
melt butter. Sauté each breast on low heat, about 1-2 minutes
per side (don't cook all the way through). Cook in batches.
Remove to plate. In same pan, add the 3 Tbsp remaining flour
with enough butter to make smooth and lightly brown (about
3 Tbsp). Slowly whisk in chicken broth and lemon juice to
pan. Heat until lightly thickened. Add capers. Return breasts
to pan to finish cooking. Transfer chicken and sauce to serving
platter and garnish with fresh parsley.
Please note: I sometimes use chicken tenders and you don't
have to slice and pound. This saves time and is still very
good.
