Chicken Piccata

By ginasheppard

Ingredients

• 4 skinless chicken breast halves
• 3 T. butter -- room temp.
• 1 1/2 T. flour, plus additional flour
• 2 T. olive oil
• 1/3 C. dry white wine
• 1/4 C. fresh lemon juice
• 1/2 C. canned chicken broth
• 1/4 C. drianed capers (rinsed)
• 1/4 C. fresh parsley

Preparation

Step 1

Pound chicken to 1/4". Sprinkle with salt and pepper. Mix 1 T. butter and 1 1/2 T. flour in small bowl until smooth. Place additional flour in small baking dish. Dip chicken into flour to coat. Shake off excess. heat 2 T. oil in large skillet. Cook until golden, 2-3 minutes per side (be careful not to overcook). Remove chicken from skillet and keep warm.

Bring wine, lemon juice and broth to boil in skillet that chicken was cooked in, over med. high. Whisk in butter-flour mixture and boil until sauce thickens, about 2 minutes. Stir in capers, parsley and remaining 2 T. butter. Season sauce to taste. Pour over chicken.