Creamy Lemon Chicken Piccatta

By laurie-2

Ingredients

• Boneless chicken breasts, pounded
• salt and pepper
• 1/2 c flour
• 2 Tbs butter
• 2 Tbs olive oil
• 1 C chicken broth
• 2 lemons
• 3/4 C cream
• 1/4 C capers
• Pasta

Preparation

Step 1

Heat 2 Tbs butter and 2 Tbs oil in a large skillet over medium high heat. Salt and pepper the chicken and dredge in flour. Put the chicken in the skillet and cook for @ 3 minutes on each side or until cooked throughout. Remove from skillet and set aside.

Turn heat to medium low. Add broth, juice from both lemons, cream and capers. Bring sauce to boil and return to medium low heat. Test the sauce and season with salt and pepper as needed. Allow the sauce to cook and bubble for about 3 minutes. Place chicken back into skillet with sauce.

Serve over cooked pasta