Chicken Piccata

A patients husband made this for all of us at work as a Valentine's gift for dinner. Oh.My.Gosh. it was FANTASTIC!!!

Chicken Piccata

Ingredients:
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 (water, or white wine)

3 tablespoons fresh lemon juice
6 to 8 thin slices of lemon
3 tablespoons capers (optional)*

1. 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.
2. Heat butter and olive oil in a large skillet. Sauté chicken breasts in batches, about 3 minutes on each side.
3. Drain off all but 2 tablespoons of fat. Stir in chicken broth, scraping to loosen browned bits. Add lemon juice and heat through.

4. Return chicken to the skillet with the lemon slices; heat until sauce thickens. Add capers, if using.

5. Serve with your favorite pasta, rice, and a green vegetable.

Chicken Piccata recipe serves 6 to 8.

It was served with a side of rice and grilled asparagus. From what I can tell the rice was like chicken Rice r Roni cooked with lemon juice. Fantastic.

*I picked the Capers off of mine.

** There was no parsley on ours, this is a pic I found online.