My Favorite Chicken Piccata

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 6 boneless skinless chicken breast halves
• 1/3 cup all-purpose flour
• 1/2 teaspoon pepper
• 1 dash salt
• 2 teaspoons olive oil
• 1/2 cup chicken broth
• 1 medium onion, sliced, separated into rings
• 1 cup sliced fresh mushrooms
• 1/4 cup chopped fresh parsley
• 1/4 cup capers, drained
• 1/4 cup fresh lemon juice

Recipe

• 1 place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap. working from center, lightly pound chicken with flat side of mallet or rolling pin until about 1/2 inch larger in diameter; remove plastic wrap. repeat with remaining chicken breast halves.
• 2 in small bag, combine flour, pepper and salt; shake until well mixed. place 1 chicken breast half in bag; shake to coat completely with flour mixture. repeat with remaining chicken breast halves. set aside.
• 3 heat 1 teaspoon of the oil in large nonstick skillet over medium-high heat until hot. cook 3 chicken breast halves until browned on both sides and no longer pink. remove from skillet; keep warm. repeat with remaining 1 teaspoon oil and 3 chicken breast halves. remove from skillet; keep warm.
• 4 add broth to same skillet; bring to a boil. add onion and mushrooms; cook 5 to 8 minutes or until liquid evaporates, stirring occasiionally.
• 5 add parsley, capers, lemon juice and chicken breast halves; cook until thoroughly heated.