Chicken Piccata
Linda
ingredients
- 4 small boneless skinless chicken breast halves - about 1 to 1 1/4 pounds
- 1 cup all-purpose flour
- Coarse salt and freshly ground black pepper
- 4 TBSP unsalted butter
- 2 TBSP olive oil
- 1/4 cup dry white wine
- 1/2 chicken stock or canned chicken broth
- Juice of 1/2 lemon
- 2 TBSP capers, rinsed and drained
- 1/4 cup chopped fresh flat-leaf parsley
directions
- 1
Cut each piece of chicken in half and place between 2 sheets of plastic wrap. Using the smooth side of a meat mallet, pound to 1/4 -inch thickness.
- 2
Place flour, salt and pepper in a shallow dish. Lightly coat chicken pieces with seasoned flour, tapping to remove excess.
- 3
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over high heat, until hot but not smoking. Brown chicken in batches, turning once, about 2 minutes per side. Transfer to a serving platter and keep warm.
- 4
Remove any excess fat from the skillet and discard. Add wine, chicken broth, lemon juice and capers. Cook over high heat until simmering and slightly reduced, about 2 minutes. Add remaining 2 tablespoons of butter, and swirl skillet to melt. Pour sauce over chicken and sprinkle with parsley. Serve immediately.
Source: Linda
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