Chicken piccata


1 large boneless skinless chicken breast

salt & pepper


3 Tbsp. butter

1/2 cup chicken broth

Juice of 1 lemon

2 Tbsp. capers

Process of making:- 

1:- Butterfly the chicken breast. Salt and pepper to taste. 

2:- Dredge each piece in flour, shaking off the excess. 

3 In a skillet on high heat, melt 3 Tbsp. butter, and brown the chicken, the browner and crispier the better, 3-5 minutes on each side.

 4:- Remove chicken from the skillet, and in the same pan, add chicken stock, lemon, and capers. Boil until the sauce reduces by 1/3, and return the chicken to the skillet. Spoon sauce over the chicken several times. Serve immediately.

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