Classic Chicken Piccata

By carvalhohm

Ingredients

• 4 boneless, skinless chicken breasts (about 1-1/2 pounds)
• 1/4 teaspoon each salt and black pepper
• 3 tablespoons flour
• 2 tablespoons unsalted butter
• 1 large shallot, minced
• 1/2 cup white wine
• 1/3 cup fresh lemon juice
• 2 tablespoons chopped capers
• 2 tablespoons fresh parsley

Preparation

Step 1

1. Sprinkle chicken with salt and pepper. Place flour in shallow plate. Coat breasts on both sides; set aside.

2. Melt butter in large nonstick skillet over medium-high heat. Add chicken to pan. Cook 5 minutes per side. Remove chicken to platter; cover and keep warm.

3. Add shallots to pan. Cook, stirring, for 1 minute. Stir in wine, lemon juice and capers; bring to simmer.

4. Return chicken to pan; spoon sauce on top. Reduce heat to medium. Cover partially; cook 5 minutes or until cooked through. Stir in parsley before serving.