Chicken Picatta

By mamapig

Ingredients

• 4 boneless skinless chicken breasts
• 1/4 cup + 1 1/2 Tbsp. flour, divided
• 1/2 tsp. + 1 1/2 tsp. chicken flavored bouillon granules, divided
• 1 Tbsp. olive oil
• 1 Tbsp. butter
• 1/2 cup white cooking wine
• 1/4 cup lemon juice
• 2 Tbsp. capers, drained and rinsed
• 2 Tbsp. chopped fresh parsley
• 1 lb pasta (optional)

Preparation

Step 1

1. Pound chicken breasts to 1/4 " thickness. Coat chicken in mixture of 1/4 cup flour and 1/2 tsp. bouillon granules

2. In large skillet over medium high heat, cook chicken in olive oil 4 min. per side or until cooked through. Remove chicken, keep warm

3. Lower heat to medium, add butter and remaining flour

4. Stir cooking wine, lemon juice, remaining bouillon and 2 Tbsp. water, scraping up browned bits. Simmer 2 minutes. Add capers and parsley

5. Serve chicken breasts over pasta and spoon sauce over all.