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Chicken Picatta

This is mouth watering! More gravy? Double the bouillon and cornstarch. More lemon? Just increase and enjoy.
4   Halved chicken breasts, skinned and boned  
1   Lemon, juiced  
½ cup    Chicken bouillon  
1½ tbs    Cornstarch  
  Butter and oil to brown rice  
1 Place chicken breasts between plastic wrap and pound to thin.
2 Dust lightly with flour and brown in butter and a bit of oil.
3 Add lemon juice, cover, and steam for a few minutes. Remove breasts from pan. Keep warm.
4 Mix the cornstarch and bouillon together and bring to a boil.
5 Return breasts to pan, add capers and heat through.
6 Serve with mashed potatoes or rice and a green vegetable.
 Cooking Tips
Tip: Try Frozen Chicken Tenders. They work best.
 Recipe Source

Author: Helen & Mikey