Chicken Piccata

~ Mary ~

Lightly breaded and pan-fried chicken cutlets with lemon juice and capers over linguini, this dish has a lot of zest! Quick, easy, light and classy.

Chicken Piccata
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Mix together then place in shallow dish:

¼ Cup Flour
1 Tbsp Tarragon
1 Tbsp Pepper Blend
Use to dust
2 pounds Chicken Tenders
In large, non-stick, skillet sauté chicken over med-high heat 2-3 min on each side.
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Remove chicken from pan and add
¾ Cup Chicken Broth
1/3 Cup Lemon Juice
¾ Cup White Wine
¼ Cup Capers
1 Tbsp Fresh Minced Garlic
cook 5 min. add any remaining flour mixture stir well then return chicken to pan and finish dish with:
¼ Cup Butter
6 Lemon Slices
1/3 Cup Fresh Parsley
Heat through and serve over Linguini Pasta