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Chicken Piccata

Name: Chicken Piccata
Cuisine: italian
Ingredients: 4 skinless boneless chicken breast halves; 3 tablespoons butter, room temperature; 1 1/2 tablespoons all purpose flour; Additional all purpose flour; 2 tablespoons olive oil; 1/3 cup dry white wine; 1/4 cup fresh lemon juice; 1/4 cup canned low-salt chicken broth; 1/4 cup drained capers; 1/4 cup chopped fresh parsley

A small grocery run gets this on the table.

Ingredients

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directions

1.
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 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.
2.
Heat 1 tablespoon 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.
3.
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.

Recipes sourced from Epicurious.com.

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