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Chicken Piccata

INGREDIENTS

  • 1 lb boneless chicken breasts, sliced thin
  • ½ cup all purpose flour for dredging
  • ½ tsp salt
  • 1 tsp garlic powder
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • ½ cup chicken broth
  • ½ cup sherry
  • ½ jar capers, drained
  • 1 tbsp corn starch dissolved in cold water

INSTRUCTIONS

  1. Mix flour, garlic powder and salt and dredge chicken strips.
  2. In a large skillet, heat oil and butter.
  3. When oil and butter begin to bubble, add chicken strips and brown on each side about 3-5 minutes. Remove and set aside.
  4. Add sherry and lemon juice and deglaze the pan, reducing to about half.
  5. Add chicken broth and bring to a boil.
  6. Reduce heat. Cover and simmer 15-20 minutes.
  7. Dissolve corn starch in cold water and add, stirring until sauce thickens.
  8. Add capers, stir well, and simmer about 2-3 minutes more.
  9. Return the browned chicken strips to the pan,  spoon sauce over them.
  10. Re-cover and simmer another 10-15 minutes.
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Last updated on November 29, 2010 @ 11:25 am