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- Chicken Piccata
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- Ingredients:
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4 skinless boneless chicken breast halves
3 tablespoons butter, room temperature
1 and 1/2 tablespoons all purpose flour
Additional all purpose flour
2 tablespoons extra virgin olive oil
1/3 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup chicken broth
1/4 cup drained capers
1/4 cup chopped fresh parsley
Directions:
Place chicken between 2 large sheets of plastic wrap.
Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness.
Sprinkle chicken with salt and pepper.
Mix 1 tablespoon butter and 1 and 1/2 tablespoons flour in small bowl until smooth.
Place additional flour in shallow baking dish.
Dip chicken into flour to coat; shake off excess.
Heat 1 tablespoon olive oil in each of 2 heavy large skillets.
Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3 minutes per side.
Transfer chicken to platter; tent with foil to keep warm.
Bring wine, lemon juice and broth to boil in 1 skillet over medium-high heat.
Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes.
Stir in capers, parsley and remaining 2 tablespoons butter.
Season sauce to taste with salt and pepper.
Pour sauce over chicken and serve. Makes 4 servings.
That's it!
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