Lemon Caper Chicken (Chicken Piccata)

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Ingredients:

4 boneless, skinless chicken breasts, about 2 lbs.

Flour for dusting fillets

1/2 cup butter, clarified

Juice and zest of 1 lemon

1 1/2 cups chicken broth

2 Tbs. flour

4 oz. capers, drained

Salt and pepper

Preparation:

Place chicken breasts in baggies then pound until thin.  Salt and pepper chicken breasts and dust with flour.  Heat non-stick skillet over medium-high heat.  Add clarified butter.  When butter is hot, add chicken breasts and cook for a minute or two on each side - or until lightly browned on both sides and cooked through.  Remove from skillet and put in warm plate and cover.

Add flour to skillet and cook until it starts to brown stirring constantly.  Add chicken broth gradually while stirring.  When sauce thickens, add capers, lemon juice and lemon zest.

Serving Suggestion:

Place chicken on plates and cover with lemon caper sauce.  We enjoy herbed basmati rice and steamed broccoli as sides to this delicious meal.

Variation:

This recipe is equally good substituting rockcod or veal for the fish.

Note:

This recipe is the same as the Chicken Piccata recipe in this section.  Why both recipes?  Because my boys look for Lemon Caper Chicken in the cookbook!