Chicken Picatta

Ingredients:

(2) 8 ounce skinless, boneless free-range chicken breasts, cut in half horizontally

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 tablespoon grass-fed butter

2 cloves garlic, minced

1/2 cup chicken broth

1 medium lemon, thinly sliced

2 tablespoons capers

1 tablespoon snipped fresh parsley

Instructions:

Place each chicken breast portion between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until about 1/4 inch thick. Remove plastic wrap. Sprinkle chicken with salt and pepper.

In a large skillet, melt butter over medium-high heat. Add chicken; cook for 6-8 minutes or until browned and no longer pink in center, turning once halfway through cooking. Remove chicken from skillet; set aside.

Add garlic to the hot skillet; cook for 30 seconds to 1 minute or until lightly browned. Add chicken broth to skillet, scraping up any browned bits from the bottom of the skillet. Bring to boiling. Add lemon slices and capers. Cover and reduce heat to low. Cook for 4-5 minutes or until lemon slices are softened and releasing their juice. Return chicken to skillet; heat through.

To serve, spoon caper mixture over chicken. Sprinkle with fresh parsley.

Recipe Credit: Better Homes and Gardens