Chicken Piccata


Photo: flickr user WordRidden
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Ingredients

4 boneless skinless chicken breast halves, pounded thin
1/4 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
3 teaspoons butter
1/4 cup chicken broth
1/4 cup white wine
3 teaspoons lemon juice
3 teaspoons capers

Preparation

1
Combine flour, salt, and pepper in a shallow dish.
2
Coat each breast with flour mixture.
3
Shake off excess.
4
In a skillet, melt the butter.
5
Add the chicken breasts and saute; (turning once) over medium heat for 5 minutes or until cooked through.
6
Remove chicken from skillet.
7
In same skillet, combine the chicken broth, wine, and lemon juice.
8
Boil sauce, reducing it by one third.
9
Top chicken with sauce.
10
Sprinkle with capers.

Tools

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About

"Piccata" means larded, though in this case it means "sauteed." This is a version of veal piccata for those who prefer chicken or do not eat veal; some recipes call for adding grated lemon zest to the flour for a more pronounced lemon flavor. Serve over angel hair pasta.

Yield:

4.0 servings

Added:

Tuesday, December 22, 2009 - 5:48pm

Creator:

Anonymous

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