Slightly crispy chicken cutlets cooked in a garlicky lemon butter sauce and topped with salsa. This chicken piccata is delicious and ready in less than 30 minutes.
Ingredients
2 chicken breasts, sliced in half lengthwise (about 6 oz each)
⅓ cup all purpose flour
¼ teaspoon salt
2 tablespoons butter
¾ cup Swanson chicken broth
1 teaspoon lemon juice
3-4 cloves of garlic, minced
⅛ teaspoon salt
⅛teaspoon finely chopped parsley
⅓ cup PACE salsa
Directions:
Slice the chicken in half lengthwise. The chicken will cook faster and more evenly if they are thinner pieces.
Place all purpose flour in a dish or bowl. Then lightly coat the chicken breasts with flour on all surfaces. Lightly sprinkle salt on all surfaces.
Add butter to a medium sized skillet over medium to high heat. Once the butter has melted, add the chicken breasts to the skillet. Cook the chicken breasts about 3-4 minutes per side until they appear browned.
Once the chicken is done cooking, remove them from the skillet. Add chicken broth, garlic, lemon juice, and salt to the skillet. Use a spatula to scrape the brown bits from the bottom of the pan. Cook the sauce until the sauce has thickened.
Pour the sauce over the chicken breasts.
Garnish with chopped parsley and salsa.
Serve the chicken piccata warm.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2015/07/27/chicken-piccata/