Chicken Piccata

By soccercat

Ingredients

• 4 skinless and boneless chicken breast halves
• about 2 tablespoons flour
• 1/4 cup finely chopped parsley
• finely grated zest of a 1 lemon
• 1 medium clove garlic, peeled and finely minced
• 1-1/2 tablespoon olive oil, divided
• about 1/4 teaspoon salt
• Freshly ground black pepper to taste
• 1/3 cup dry white wine
• 1 tablespoon lemon juice
• 1 tablespoon drained and rinsed capers

Details

Servings 4
Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

1. Put chicken bet ween sheets of plastic wrap; pound with a smooth side of heavy neat mallet to 1/4 inch thickness. Dredge lightly in flour. Set aside.

2. Combine parsley, lemon zest, and garlic on a cutting board and chop together finely. Set aside.

3. In a large non-stick skillet, heat 1/2 tablespoon olive oil over medium heat. When it is hot, saute chicken about 2 to 3 minutes on each side, or until cooked through. sprinkle lightly with salt and pepper. Remove from pan and keep warm.

4. Pour wine and lemon juice into hot pan. Cook down by about half. Add parsley mixture, capers and remaining tablespoon olive oil. Pour any juices that have been released by chicken into pan and cook about 30 seconds. Pour over chicken and serve.