Chicken Piccata with Capers

By kbartell

Gourmet | October 1991

Ingredients

• * a 3/4-pound whole skinless boneless chicken breast, halved lengthwise
• 3 * 3 tablespoons unsalted butter
• 1 * 1 tablespoon olive oil
• 1/2 * 1/2 cup dry white wine
• 2 * 2 tablespoon fresh lemon juice
• 1 * 1 tablespoon drained bottled capers, chopped
• 3 * 3 tablespoon minced fresh parsley leaves
• * garlic (optional)
• * shallots (optional)
• * sliced mushrooms (optional)

Details

Servings 2

Preparation

Step 1

Halve the chicken pieces horizontally with a sharp knife and flatten them slightly between sheets of plastic wrap. Dredge chicken in flour. In a large heavy skillet heat 1 tablespoon of the butter and the oil over moderately high heat until the foam subsides and in the fat sauté the chicken pieces, seasoned with salt and pepper, for 1 minute on each side. Transfer the chicken with tongs to a platter and keep it warm, covered loosely. In same skillet, saute garlic and shallots. Then add mushrooms (optioal). To the skillet add the remaining 2 tablespoon butter, the wine, and the lemon juice, and bring the mixture to a boil. Stir in the capers, the parsley, and salt and pepper to taste. Return chicken to pan and heat until cooked through.