Chicken Picatta
Ingredients
- 1 (8 to 12 ounce) boneless, skinless chicken breast, cut into two 4 ounce cutlets
- 1 cup seasoned all purpose flour, for dredging
- 1 teaspoon brined capers, drained and rinsed
- 2 teaspoons unsalted butter
- 1 tablespoon olive oil
- ¼ bunch fresh parsley, chopped
- 1 cup low sodium chicken stock
- ½ cup halved cherry tomatoes
- Juice of ½ lemon
- 8 ounces cooked pasta of your choice
- Salt and black pepper, to taste
Instructions
- Heat the olive oil in a large sauté pan over medium high heat.
- Dredge the chicken cutlets in the seasoned flour, shaking off the excess.
- Sear the chicken for 3 to 4 minutes per side until golden brown. Transfer to a plate.
- Add the chicken stock to the skillet and scrape up the browned bits from the bottom of the pan.
- Stir in the capers and butter. Simmer until the butter melts.
- Season the sauce with salt and black pepper.
- Return the chicken to the skillet and add the lemon juice and cherry tomatoes.
- Add the cooked pasta and toss until coated with the sauce.
- Garnish with the chopped parsley and serve immediately.
