Rosemary Chicken Piccata

4 boneless and skinless chicken breast halves, pounded thin (about 1 ½ – 2 lbs.)
1-cup flour mixed with 1 tsp. kosher salt, ½ tsp. ground black pepper and ½ tsp. paprika
2 T. butter
2 T. olive oil
2 cloves garlic, minced
zest and juice of 1 large lemon
1 heaping T. capers
1-cup chicken broth
½ tsp. salt
¼ tsp. ground black pepper
¼ cup chopped fresh rosemary leaves
lemon slices and rosemary sprigs for garnishing

Flatten chicken breasts with meat mallet. Dredge in flour mixed with salt, pepper and paprika. Heat butter and oil in large skillet. Sauté the chicken breasts, 2 at a time, until golden brown on both sides, about 3-4 minutes per side. They are not going to be cooked through at this point. Remove chicken to platter. In skillet, add garlic. Sauté for 1 minute, add lemon juice and zest, capers, broth, salt, pepper and rosemary leaves. Return chicken breasts to skillet, cook on medium heat for 3-4 minutes until sauce thickens slightly and chicken is cooked through. Serve with lemon slices and rosemary leaves for garnish. Serves 4. (Try serving over cooked orzo pasta, a side of steamed broccoli with pine nuts, and grilled tomato halves).

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