Ingredients 4 boneless skinless chicken breast halves (6 ounces each)1/2 teaspoon salt1/4 teaspoon pepper1/2 cup all-purpose flour3 tablespoons olive oil1 cup chicken stock3 to 4 tablespoons capers, drained2 to 3 tablespoons lemon juice3 tablespoons butter View Recipe Directions Preheat oven to 350°. Cut chicken breasts in half crosswise. Pound with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess.In a large skillet, heat 1 tablespoon oil over medium-high heat. Brown chicken in batches, adding additional oil as needed. Transfer chicken to an ungreased 13x9-in. baking dish.Add stock, capers and lemon juice to pan, stirring to loosen browned bits from pan. Whisk in butter, 1 tablespoon at a time, until creamy. Pour sauce over chicken. Bake 5-10 minutes or until no longer pink. Nutrition Facts 5 ounces cooked chicken with about 2 tablespoons sauce: 382 calories, 23g fat (8g saturated fat), 117mg cholesterol, 725mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 36g protein. Originally published as Chicken Piccata in Taste of Home Easy Weeknight Dinners RTL 2014 RECOMMENDED VIDEO Follow along as we show you how to make these fantastic recipes from our archive.
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