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Peppered Chicken Piccatta

Cummulative Rating
N/A
Servings
Makes 4 servings.
Difficulty
Easy
Ingredients

4 chicken breasts, skinless & boneless
2 lemons
1/2 cup gf flour
2 Tablespoons olive oil
1 shallot, minced
1 garlic clove, minced
1 cup gf chicken stock
1 Tablespoon drained gf capers
1/2 teaspoon coarsely ground black pepper
3 Tablespoons unsalted butter, at room temperature
2 Tablespoons fresh Italian parsley, minced
Directions
Preheat oven to 200 degrees F.

Cut 1/2 of a lemon into 1/8" to 1/4" thick slices; set aside.

Juice remaining lemon to obtain about 1/4 cup juice; set aside.

Sprinkle chicken on all sides with salt and pepper. Place flour in a dish and dredge chicken to coat; shake off any excess.

In a large skillet heat 1 tablespoon olive oil over medium-high heat until hot. So as not to crowd chicken in skillet, saute half the chicken breasts at a time, until lightly browned on both sides (about 3 minutes per side). Remove chicken from pan and keep warm in pre-heated oven. Repeat cooking process with remaining chicken breasts and oil, placing cooked chicken in oven to keep warm.
Sauce:
Add shallots and garlic to skillet and reduce heat to medium. Saute for about 30 seconds or until fragrant. Add stock and lemon slices; increase heat to high, scraping up any browned bits on bottom of skillet. Simmer until liquid is reduced to about 1/3 cup, about 5 minutes. Add lemon juice, capers, and coarsely ground peppercorns. Simmer until sauce is again reduced to about 1/3 cup, about 1 minute, then discard lemon slices.

Remove skillet from heat and whisk in butter until sauce begins to thicken. Stir in parsley.

Spoon sauce over chicken and serve immediately.
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