Chicken Piccata

Ingredients

  • 4 boneless, skinless chicken breast halves, about 1 1/2 pounds
  • ¼ c flour
  • 4 T freshly squeezed lemon juice
  • 2 T capers
  • 1 6-ounce jar marinated artichoke hearts, drained and chopped
  • ¼ c chopped green olives
  • 1-½ c fresh parsley, chopped
  • + 1 more ingredients
    • 4 T butter

Lay chicken breasts between 2 sheets of plastic wrap and pound into 1/4-inch thickness. Dredge chicken in flour, patting off any excess. In small bowl stir together lemon juice, capers, artichoke hearts, olives and parsley. In large, non-stick skillet over medium heat, warm 1 tablespoon but...

View full recipe at Relish

Comments

Variations on Chicken Piccata

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