Chicken Piccata with Capers
Michelle
Serve with brown rice, crusty french bread and grilled asparagus
ingredients
- 4 (6-ounce) skinless, boneless chicken breasts
- 1/4 cup all-purpose flour
- 1 tbs butter
- 1 tbs olive oil
- 1/2 cup white wine
- 1/4 cup fresh lemon juice
- 2 tbs capers
- 2 tsp minced fresh garlic
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- White pepper to taste
directions
- 1
Place each breast between 2 pieces of waxed paper and pound until thin (about 1/2 inch thick). OR you could purchase the thinned sliced chicken breasts).
- 2
Place the flour in a plastic bag and season with salt, pepper and white pepper. Drop chicken pieces into bag and shake until thoroughly coated.
- 3
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, add white wine, 1/4 cup lemon juice, capers and minced garlic to pan; scrape to loosen brown bits from pan. Cook for 2 minutes or until slightly thick. Sprinkle with salt and pepper. Serve chicken topped with sauce.
notes
For more servings, you will have to make the chicken in batches, deglazing pan each time yo make a new batch.
Source: Michelle
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