This is a basic recipe, which I give a little twist to by adding a provolone or smoked gouda slices melted on top of the breasts. Sometimes a fancy cold cut feels good. Add frozen peas at the end and you get a complete meal! Enjoy!
Yield: 4 servings
- Chicken Peccatta
- 4 (6-ounce) chicken breasts
- 2 cups all-purpose flour, seasoned with salt and pepper
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 cups chicken stock
- 1 tablespoon capers
- 1/3 cup unsalted sweet cream butter
InstructionsDust the chicken breasts with the seasoned flour; shake of any excess.
Heat the olive oil in a heavy sided medium saute pan over medium heat and then add the chicken
breasts. Saute until golden brown on both sides. Once the chicken breasts are browned, drain the oil
and add the lemon juice, chicken stock, and capers to the pan with the chicken. Reduce for about 5
minutes, turning the chicken breasts halfway through. The chicken is done when it is firm to the
touch. Turn off the heat and add the butter, stirring until melted.
Put 1 chicken breast on each of 4 plates and sauce the dish
You could add your favorite cheese, or Prosciutto to top this off as well!!