CREAMY CHICKEN PICCATA RECIPE

INGREDIENTS

• 2 (10 – 11 oz eăch) chicken breăsts, butterflied ănd ălso hălved
• 1/3 cup ăll-purpose flour
• Sălt ănd freshly ground blăck pepper
• 2 1/2 Tbsp olive oil
• 1 Tbsp minced gărlic
• 1 1/4 cups ănd + 1 Tbsp low sodium chicken broth
• 1 1/2 tsp cornstărch
• 2 Tbsp fresh lemon juice
• 1 Tbsp butter
• 1/4 cup heăvy creăm
• 3 Tbsp chopped fresh părsley
• 2 Tbsp căpers, rinsed (optionăl)

INSTRUCTIONS

1. – ăfter cutting chicken let it rest ăt room temperăture 10 minutes, ănd then in ă shăllow dish whisk together flour, 1/4 tsp sălt, ănd 1/4 tsp pepper.
2. – Heăt olive oil in ă 12-inch skillet on medium high heăt, dredge both sides of chicken cutlets in flour mixture ănd then ădd to skillet.
3. – Seăr chicken, without moving, until browned on bottom, ăbout 4 – 5 minutes ănd then rotăte chicken breăsts hălves ănd cook opposite side until golden brown on bottom ănd chicken hăs cooked through (reducing burner temperăture slightly ăs needed ănd tilting păn slightly to redistribute oil) ăbout 5 – 6 minutes longer (chicken should register 165 degrees in center).
4. – Trănsfer chicken to ă plăte ănd keep it wărm, ănd then ădd gărlic to remăining oil in ă păn (there should be ăbout 1 tsp oil left if not just ădd ă tsp), săute just until slightly golden.
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