Chicken Piccata

Chicken Piccata

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    skinned boned, chicken halves

  • ¼

    cup flour

  • ¼

    teaspoon salt

  • ¼

    teaspoon black pepper

  • 2

    teaspoon buter divided

  • 1

    teaspoon olive oil

  • cups dry white wine divided

  • 2

    tablespoons fresh lemon juice

  • 2

    tablespoons capers

  • ½

    cup chopped fresh flat leaf parsley

  • 4

    cups hot cooked linguine (about 8 ounces uncooked pasta)

Directions

Place each chicken breast half between 2 sheets of heavy duty platic wrap, flatten to 1/4 inch thickness or have butcher do it for you. Combine flour, salt and pepper and dredge chicken in flour mixture. Heat 1 teaspoon butter and 1 teaspoon olive oil in a large skillet over medium heat. Add chicken and cook 3 minutes on each side or until browned (I cooked it about 5 minutes per side). Add 3/4 cup wine, lemon juice and capers to pan and cook 3-4 more minutes scraping pan to loosen brown bits. Remove chicken and keep warm. Stir in remaining wine and cook over high heat until reduced to about 1/2 cup (about 5-8 minutes) Stir in 1 teaspoon butter and fresh parsley. Serve chicken over linuine and drizzle with sauce.


Nutrition

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