Chicken Piccata

By rperlowitz

Ingredients

• 4 Skinless Boneless Chicken Breast Halves
• 3 tbs. Butter, room temperature
• 1 1/2 tbs. All Purpose Flour
• additional All Purpose Flour
• Olive Oil
• 1/3 c. Dry White Wine
• 1/4 c. Fresh Lemon Juice
• 1/4 c. Canned Low-Salt Chicken Broth
• 1/4 c. Drained Capers
• Fresh Parsley

Details

Servings 4
Preparation time 40mins
Cooking time 70mins

Preparation

Step 1

1. Place chicken between 2 large sheets of plastic wrap.
2. Using a meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness.
3. Sprinkle chicken with salt and pepper.
4. Mix 1 tbs. butter and 1 1/2 tbs. flour in in small bowl until smooth.
5. Place additional flour in shallow baking dish.
6. Dip chicken into flour to coat; shake of excess.

7. Heat 1 tbs. oil in each of 2 heavy large skillets.
8. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3 minutes.
9. Transfer chicken to platter, tent with foil to keep warm.

10. Bring wine, lemon juice, and broth to boil in 1 skillet over medium-high heat.
11. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes.
12. Stir in capers, parsley, and remaining 2 tbs. of butter.
13. Season sauce to taste with salt and pepper.
14. Pour sauce over chicken and serve.