Ingredients
- 2 tbsp Flour
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1 lb Boneless chicken breasts, pounded to even thickness
- 1 tbsp Olive oil
- 1/2 cup White wine
- 4 tsp Lemon juice
- 1-2 tbsp Butter
- 2 tbsp Capers
Chicken Piccata
Meal: Dinner
Cuisine: Italian
Ingredient: Chicken
Season: Spring
Contributor: Marge Perry
Directions
4 SERVINGS
Note: The key to the sauce is to let the wine and lemon juice boil long enough to reduce it to a thickened liquid. You'll know it's ready to be enriched with the butter when a spoon dragged across the surface of the pan leaves a line that takes a couple of seconds to close back up.
- Combine flour, salt and pepper on a plate. Dredge chicken breasts in flour mixture and set aside.
- Heat oil in a large nonstick skillet over medium high. Add chicken, and cook 5-6 minutes or until golden on the underside. A meat thermometer stuck horizontally in the center should register 160°F. Remove from pan.
- Add the wine and lemon juice to the skillet, scraping any bits off the bottom of the pan. Cook, stirring, 3 minutes, or until liquid becomes syrupy. Remove from heat and stir in butter, allowing it to completely melt. Stir in capers.
- Serve chicken with sauce and capers spooned over the top.
Recommended Product
10 Inch Open French Skillet
One of the most used pans in any well-equipped kitchen. French skillets have sloped sides so that foods slide out easily. Used for cooking omelets, pancakes, quesadillas, sautéing vegetables, searing steaks, fish and poultry. The nonstick surface makes cleanup effortless.
