Chicken Picccata

By beach cook

Ingredients

• 4 Chicken Breasts, Bone/Skinless, Wash & Dry
• Flour
• 2 T EVOO
• 1/4 C Dry White Wine
• 2 Cloves Garlic Minced
• 1/2 C Chicken Broth
• 2 T Fresh Lemon Juice
• 4 Lemon Slices Thin
• 2 T Capers, Drained
• 2 T Butter
• Fresh Parsley Chopped
• Salt & Pepper
• Pasta (your choice) Cooked per Instructions

Details

Servings 4

Preparation

Step 1

Slice Breast Lenghtwise for Thin Pieces, Dust with Salt, Pepper & Flour.

Large Skillet Medium Heat, Add 2T EVOO, 1T Butter & Chicken. Saute 2-3 Minutes Each Side. Remove, Cover to Keep Warm.

Remove Fat from Skillet, Deglaze Skillet with Wine & Garlic. Cook until Garlic is Slightly Brow & Liquid Reduced, 2-3 Minutes.

Add Broth, Lemon Juice, Capers & 1T Butter. Saute until Thick. Add Chicken, Simmer 2-3 Minutes Each Side. At Second Side Top with Lemon Slices.

Place Pasta on Warm Plate, Add Chicken & Sauce Over Pasta. Garnish with Parsley.