Chicken Piccata

This is a wonderful, lemony fresh way to prepare chicken. Its light, delicious and so tender you can cut it with your fork. The capers and parsley meld perfectly with the lemon, its simple, fresh and healthy!

  • 12 oz boneless, skinless chicken tenders
  • 2 tbsp flour
  • 4 tbsp olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 2 tbsp chopped fresh parsley
  • 2 tsp capers, minced
  • fresh ground black pepper

Pound chicken tenders with the smooth side of a meat mallet or with a rolling pin covered in plastic wrap. Flatten until 1/4″ thickness and then dredge through flour.

Heat a large skillet over med-high heat, add the oil and heat until sizzling, place the chicken in the skillet. Cook 2 minutes on each side or until lightly browned and cooked through. Add lemon juice, parsley and capers. Bring mixture to a boil. Reduce heat and simmer for 2 minutes to allow flavors to blend. Season with pepper.

Serve the chicken with the juices from the pan. Yield 4 servings.

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One response

  1. Pingback: Chicken Marsala a la Cooking Light « Kate's California Kitchen

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