Chicken Piccata

By Bonnie T

An easy chicken breast recipe with boneless chicken sauteed in white wine and lemon juice.

Ingredients

• 6 boneless, skinless chicken breasts
• 1 medium onion, chopped
• 1/3 cup flour
• 1 tablespoon butter
• 2 tablespoons olive oil
• 1/3 cup fresh lemon juice
• 1/4 cup dry white wine
• 2 cloves garlic, minced
• 1/4 cup capers, rinsed
• 1 scallion, chopped
• 1 cup sliced mushrooms
• 1 cup sliced celery
• dash of salt

Preparation

Step 1

Pound chicken breasts to 1/4 inch thickness. Dredge in flour, then shake off excess. Heat butter and olive oil in a 12-inch skillet over medium heat. Cooks chicken breasts, scallions, onions and celery for 4-5 minutes on each side or until juices are no longer pink when center of each piece is pierced. Remove chicken to a plate; cover to keep warm.

Pour lemon juice and white wine into skillet, scraping up brown bits. Stir in garlic and capers. Continue cooking until sauce is reduced by one-half. Return chicken to the pan and heat until warmed through.