Chicken Piccata

Directions

Salt and pepper prepared chicken pieces. Coat seasoned chicken in Kinnikinnick All Purpose Flour Blend. Set aside.

Heat 2 tbsp olive oil in a large skillet over medium heat.

In small batches, cook coated chicken thoroughly (5-7 minutes per side) or an internal temperature of 165°F (74°C). Remove from skillet and set aside.

Add butter and remaining 1 tbsp of olive oil to skillet and brown butter over medium low heat.

Add chicken stock, capers, lemon juice and lemon zest. Bring to a boil over medium heat, stirring occasionally (7-10 minutes).

Add cooked chicken and parsley. Continue to cook stirring occasionally and turning chicken pieces until liquid reduces and thickens slightly.

Remove chicken from skillet and place on a serving dish.

Reduce heat to low and continue to stir sauce until slightly thickened. Remove from heat and spoon sauce over chicken.

Garnish with lemon slices and parsley if desired. Serve with your favourite side dish. 

Serves 4