Chicken Piccata

By merlin

Unknown

Ingredients

• 2 boneless chicken breasts, sliced in half or 3 slices
• 2 tbs butter
• 1 tbsp olive oil
• 1/4 cup flour
• 3/4 sp paprika3/4 to 1 cup dry white wine
• 3 tbsp lemon juice
• Salt
• Freshley ground pepper (white or black) to tast
• 1 tbsp butter (for sauce at finish)
• 3 tbsp capers

Preparation

Step 1

Rinse chicken breasts under cold running water, drain, put on paper towel. pat dry.
Slice the chicken breasts to desired thickness 1/8 to 1/4-inch thick. Unlike veal, chicken is better cut than pounded thin. Mix flour, paprika, salt and pepper. Dredge chicken in flour.
Heat butter and olive oil in saute pan over medium heat; be careful not to burn the butter, is using it. Add chicken breast, no not crowd the pan. Saute for about two minutes per side. Remove to a warm plater; you can place platter in warm oven.
Add lemon and wine to pan; deglaze (dissolve the remaining bits of food) the pan using a wooden spoon or spatula to scrape. This is the basis for your sauce. Bring to a simmer, reduce heat to medium-low, let sauce thicken.
When sauce is thickened, swirl in butter. Add capers. Pour pan juices over chicken. Serve.