Chicken Piccata with Capers

By gvcathy

Elisa Bosley, Cooking Light

SEPTEMBER 2006

Ingredients

• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/4 cup all-purpose flour (about 1 ounce)
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 cup white wine
• 1/4 cup fresh lemon juice
• 2 tablespoons capers
• 2 teaspoons minced fresh garlic
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 cups hot cooked spaghetti (about 8 ounces uncooked)
• 2 tablespoons chopped fresh flat-leaf parsley

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

Place each breast half between 2 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.

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.