CHICKEN PICCATA from Sharon Basham


I thought you would like this recipe, as it is a great way to use “Dolly lemons!”

Happy Birthday and much love!



4 skinless boneless chicken breasts halved crosswise
1/2 tsp sea salt
1/2 tsp fresh ground pepper
A little flour for dredging the chicken
4 tablespoons butter
2 tablespoons ev olive oil
3/4 cup chicken broth
Juice from 2 lemons (or 1 Dolly lemon!) about 1/3 cup
1/3 cup drained capers

Salt & pepper chicken.
Dredge in flour and sauté over med-high heat in oil & 2 Tbspns butter for about 3-4 minutes per side. Transfer to plate.

Add broth, lemon juice & capers to same pan—bring to boil, de-glazing bottom of the pan.

Return chicken to pan—simmer til cooked through - about 5 mins.

Transfer to a platter and whisk in the remaining 2 tablespoons butter into sauce—pour over chicken

Serve with Basmati rice.