Chicken Breasts with Lemon and Capers

Chicken Picatta Delivers the flavor of sprinkled salt with a tangy bite of lemon and capers give this simple dish a bright flair.

Prep Time 10

Cook Time 8

Course Main Course

Servings

Calories 208 kcal

1/4 cup flour
1/4 tsp black pepper
1/2 tsp paprika
1 lb skinned chicken breasts (2 breasts), halved and pounded to 1/4 inch thickness
5 tsp vegetable oil
1/4 cup low sodium chicken broth
2 tbsp lemon juice
2 tbsp capers, drained

Combine the flour, pepper and paprika on a plate. Press the chicken breasts into the mixture, coating them evenly all over shaking off any excess.
In a heavy 10-inch skillet, hear the oil over medium high heat for 1 minute. Add the breasts and cook about 3 minutes on each side. Do not over cook. Transfer the breasts to a warm platter.
Add the chicken broth to the skillet, scraping up any browned bits on the bottom. Stir in the lemon juice and capers, and heat through. Pour the sauce over the breasts and serve with Sautéed Lemon Garlic Spinach.

Delivering the flavor of sprinkled salt with a tangy bite of lemon, capers give this simple dish a bright flair.

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Calories: 208kcalCarbohydrates: 4gProtein: 27gFat: 7gSaturated Fat: 1gCholesterol: 66mgSodium: 189mg

Keyword Lean Protein

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