Chicken PIccata with Capers
opsahlmom
ingredients
- 4 (6-0z) skinless, boneless chicken breast halves
- 1/4 cup flour
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1/2 cup white wine
- 1/4 cup fresh lemon juice
- 2 Tbsp capers
- 2 tsp minced fresh garlic
- 1/4 tsp salt
- 1/4 tsp pepper
- 4 cups hot cooked spaghetti
- 2 Tbsp. chopped fresh parsley
directions
- 1
Place each breast half between two sheets of heavy duty plastic wrap, pound to 1/2 inch thickness using a meat mallet or small heavy skillet. Place flour in a shallow dish, and dredge chicken in flour.
- 2
Heat butter and oil in a large skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until browned. Remove chicken from pan; keep warm. Add white wine, 1/4 cup lemon juice, capers, and garlic to pan; scrape pan to loosen browned bits. Cook for 2 minutes or until slightly thick. Sprinkle with salt and pepper. Serve chicken over pasta. Top with sauce; sprinkle with parsley.
Source: Lisa
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