Chicken Piccata
Chicken breast in lemon-butter sauce with capers
Ingredients
- chicken fillet500 g
- lemon1 pcs
- capers2 tbsp
- butter40 g
- wheat flour250 g
- broth700 ml
- salt1 to taste
- black pepper1 to taste
- oil2 tbsp
Instructions
Slice the chicken breasts horizontally into thin cutlets, lightly pound them, then season with salt and pepper.
Dredge the chicken in flour and shake off the excess.
Fry the cutlets in oil and part of the butter for 3-4 minutes per side until golden, then set aside.
Pour broth into the pan, add lemon juice and capers, and scrape up the browned bits.
Return the chicken to the sauce and warm for 2-3 minutes until cooked through.
Remove from the heat, stir in the remaining butter, and serve with the lemon sauce.
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