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Chicken Piccata with Capers


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  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 cup all-purpose flour (about 1 ounce)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 cup white wine
  • 1/4 cup fresh lemon juice
  • 2 tablespoons capers
  • 2 teaspoons minced fresh garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 cups hot cooked spaghetti (about 8 ounces uncooked)
  • 2 tablespoons chopped fresh flat-leaf parsley



Step 1

Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch
thickness using a meat mallet or small heavy skillet. Place flour in a shallow dish, and dredge
chicken in flour.
Heat butter and oil in a large skillet over medium-high heat. Add chicken, and cook for 3
minutes on each side or until browned. Remove chicken from pan; keep warm. Add white wine,
1/4 cup lemon juice, capers, and garlic to pan; scrape pan to loosen browned bits. Cook for 2
minutes or until slightly thick. Sprinkle with salt and pepper. Serve chicken over pasta. Top with
sauce; sprinkle with parsley.
Wine note: When a recipe calls for wine as an ingredient, it's nice to find a bottle that is
delicious enough to drink but affordable enough to toss a little in the skillet. Mani Masianco
2005 ($15), an Italian blend of pinot grigio and verduzzo, fills the bill. It's aromatic, with apple,
lemon, and floral notes. It also has the necessary acidity to greet the potent acid of the capers.
-Jeffery Lindenmuth
Yield: 4 servings (serving size: 1 breast half, 1 cup spaghetti, 2 tablespoons sauce,
and 1 1/2 teaspoons parsley)
CALORIES 519 (21% from fat); FAT 12g (sat 3.7g,mono 4.9g,poly 1.8g); PROTEIN 48.1g;
CHOLESTEROL 116mg; CALCIUM 40mg; SODIUM 396mg; FIBER 2.3g; IRON 4mg;


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