| Recipe: |
6 to 8 chicken breast halves, boneless, no skin
1/2 cup flour
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon paprika, or to taste
3 tablespoons butter
2 tablespoons olive oil
1/4 cup chicken broth or water
3 tablespoons fresh lemon juice
6 to 8 thin slices of lemon
3 tablespoons capers (optional)
Put chicken breasts between 2 sheets of waxed paper or plastic wrap; pound to flatten to about 1/4-inch. In a shallow bowl, combine flour, salt, pepper and paprika; dredge chicken breasts to coat well.
Heat butter and olive oil in a large skillet. Sauté chicken breasts in batches, about 3 minutes on each side.
Drain off all but 2 tablespoons of fat. Stir in chicken broth, scraping to loosen browned bits. Add lemon juice and heat through. Return chicken to the skillet with the lemon slices; heat until sauce thickens. Add capers, if using. Serve with your favorite pasta and a green vegetable.
Chicken Piccata recipe serves 6 to 8.
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