Pollo Piccata

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 1
• 2 tablespoons olive oil
• 1 cup flour
• salt and pepper
• 1 chicken breast, trimmed and butterflied
• lemon juice, bottled
• 3/4 cup cream, 1/3 of it mixed with
• half-and-half
• 20 capers
• 3 -4 quartered canned artichoke hearts
• 1 tablespoon butter

Recipe

• 1 heat oil in small saute pan.
• 2 salt and flour chicken and pat off excess flour.
• 3 add chicken to pan and brown both sides.
• 4 remove chicken and pour out excess oil.
• 5 add lemon juice, i use the lemon juice that comes with the squeeze tops, so its about 1 and a half swirls around the pan, start at the handle, if i had to guess i'd say 2-3 seconds and maybe 1/4-1/3 a cup.
• 6 the lemon juice should simmer a bit, but don't worry, now add the cream and if sauce is too lemony in the end add a little extra, capers, artichokes, butter, and a nice pinch of salt and pepper.
• 7 let the sauce reduce until 3/4 done, when the bubbles begin to get bigger, then turn off the heat.
• 8 add the chicken breast to the pan and let sit for one minute and flip to coat the other side.
• 9 the chicken should be thoroughly cooked and juicy.
• 10 pour sauce over chicken on plate.