Friday, July 10, 2009

Chicken Picatta

2 lemons, sliced thin
6 chicken breast ( I had 4 and used the thin sliced boneless, skinless)
1/3 c. flour
1.5 tsp. salt
1/4 tsp. pepper
1/4 c. margarine
1/4 c. lemon juice
jar of capers (optional but I like it in there)

Dunk the chicken in the dry mixture and place in a skillet with the melted butter. Cook until ready. Remove from pan and drain on a paper towel, keeping chicken warm. Add lemon juice, lemon slices, capers and lemon juice to the skillet. Saute it with the left over chicken bits and butter from cooking the chicken. Heat through. Pour over chicken and serve. I use rice.

Shared by Megan Barron, Alexandria, VA
Recipe Source: too frazzled to remember

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