CHICKEN PICCATA

By SAEGERMA

Ingredients

• 4 BONELESS SKINLESS CHICKEN BREASTS
• 1/4 TEAS SALT & PEPPER
• 3 TABL FLOUR
• 2 TABL UNSALTED BUTTER
• 1 LARGE MINCED SHALLOT
• 1/2 CUP WHITE WINE
• 1/3 CUP LEMON JUICE
• 2 TABL CHOPPED CAPERS
• 2 TABL CHOPPED PARSLEY

Details

Servings 4

Preparation

Step 1

SPRINKLE CHICKEN WITH SALT & PEPPER COAT BREASTS ON BOTH SIDES WITH FLOUR MELT BUTTER IN NON-STICK SKILLET ADD CHICKEN TO PAN COOK FIVE MINUTES PER SIDE SET ASIDE ON PLATTER AND COVER TO KEEP WARM ADD SHALLOTS TO PAN AND SAUTE FOR 1 MINUTE STIR IN WINE, LEMON JUICE AND CAPERS BRING TO SIMMER
RETURN CHICKEN TO PAN & SPOON SAUCE ON TOP REDUCE HEAT TO MEDIUM COOK 5 MINUTES PARTIALLY COVERED UNTIL HEATED THROUGH