Prep Time: 15 min | Cook Time: 30 min | Serves: 2

INGREDIENTS

• 2 chicken breast, pillard
• 2 cup of broccoli
• 1 cup of chicken broth
• 1/8 cup of lemon juice
• 1/4 cup of capers, rinsed
• 1/3 cup of flour
• 1 tsp salt
• 1 tsp pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dry thyme
• 1/2 tsp dry parsley
• 1 tbsp garlic, minced
• 2 tbsp olive oil
• 4 tbsp butter, unsalted

PREP THE GOODS:

1. Butterfly chicken breast (cut chicken’s thickness in half), season both sides with salt, pepper, garlic powder, onion powder, dry thyme, and dry parsley.
2. Once the chicken is seasoned, sprinkle flour on the top-side of the chicken, shake off the excess and flip to the other side to coat the other-side of the chicken.

THE CHICKEN PICATTA:

1. In a medium size pan, over medium-high heat, heat up olive oil and 2 tbsp of butter, place chicken breast in the pan and brown (cook for 3 min), then flip to other side to brown (cook for 2 min).
2. Once chicken is browned, set aside on a plate and add chicken broth.
3. Stir to scrape the bottom of the pan to extract flavor of the chicken, cook for 1 min then add the remaining 2 tbsp of lemon juice, capers, and garlic, stir to mix the ingredients.
4. Let the sauce cook for 1-2 min, then place the chicken back into the pan, cook for another 5 min over medium heat to melt the flavors.
5. Fill a small-medium size pot half way with water, bring to boil, salt the water, and add broccoli, cook until broccoli turns a dark green (3-5 min).
6. Plate to serve – enjoy!

Recipe inspired by: Giada De Leurentis & Ina Garten

Categories: Chicken, Cook Book, Italian

Tags: Everyday Recipes, home cooked meals