Chicken Piccata

By drinkfairy

Ingredients

• 2 lbs. chicken breasts, cut in half and pounded to 1/8 in thickness
• salt and pepper
• 1/2 cup all-purpose flour
• 1/3 cup olive oil
• 2 tbsp butter
• 2 cups water
• 1 cup dry white wine
• 2 chicken bouillon cubes
• 2 to 3 medium lemons
• parsley sprigs
• capers, (optional)

Details

Servings 8

Preparation

Step 1

With meat mallet, pound cutlets to 1/8 inch thickness. On waxed paper, sprinkle with 1 tsp salt and 1/4 tsp pepper; coat with flour.
In 12-inch skillet over medium-high heat, in hot olive oil and butter, cook chicken, a few pieces at a time, until lightly browned on both sides, removing pieces as they brown and adding more oil if necessary.
Reduce heat to low. Into drippings in skillet, stir water, wine, bouillon and 1/2 tsp salt, scraping to loosen browned bits. Return chicken to skillet; cover and simmer 15 minutes until cutlets are fork tender.
Cut 2 lemons in half; squeeze to remove juice; thinly slice the other. Overlap cooked cutlets on large platter; keep warm. Stir lemon juice into liquid in skillet. Over high heat, heat to boiling. Spoon liquid overr cutlets; garnish with lemon slices, parsley and capers.