CHICKEN PICCATA RECIPE - Easy Kraft Recipes

My little sister Lindsey gave me the exceptional birthday present about 9 years in the past- The food Nanny Rescues Dinner cookbook by way of Liz Edmunds. I’ve pointed out Liz’ e book a million instances on my blog and have posted some of her recipes too. it's miles the cookbook that taught me all about menu planning and her recipes by no means ever disappoint. This bird Piccata is one in all them.

I will not even tell you how commonly I’ve made this adorable dish. it's far outstanding! although it’s honestly smooth to make, I don't forget it fancy and from time to time make it for Kale and that i on home dinner dates. 

The hen is so flavorful and juicy. And the sauce it creates goes over pasta flawlessly. this is my concept of a brilliant dinner and that i’ll be making it once more this coming Valentines day. i'm able to’t wait.

• 4 boneless skinless chicken breasts
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 Tablespoons olive oil
• 1 cup white wine (OR chicken broth)
• 3/4 cup chicken broth
• Juice of 1 lemon
• 1 Tablespoon butter
• 1/4 cup capers, drained

1. Pound bird breasts to skinny and flatten a bit. mix the flour, salt, pepper and garlic powder in a massive ziplock bag. Shake each piece of hen in mixture till covered.
2. In a massive skillet over medium-excessive warmth, heat the oil. Brown hen on both sides until mild brown. about four minutes per aspect. put off bird to a platter and cowl to maintain heat.
3. Leave the juices inside the skillet and upload wine. Stir and convey to a boil. Then immediatley upload hen broth, lemon juice and 1 Tablespoon butter.
4. Area the bird returned into the skillet and cowl. Simmer 10 to fifteen minutes. get rid of lid and add the capers. update lid and cook every other 2 minutes. Serve each piece of bird with heat sauce and cooked pasta, if preferred. enjoy!

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