Chicken Piccata with Capers
Description
This chicken piccata is a popular Italian dish with a buttery sauce of capers, garlic, lemon juice, and white wine that's delicious served over pasta.
Ingredients
•
4 (6 ounce) skinless, boneless chicken breast halves
•
1/4 cup all-purpose flour
•
1 tablespoon butter
•
1 tablespoon olive oil
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1/2 cup white wine
•
1/4 cup fresh lemon juice
•
2 tablespoons capers
•
2 teaspoons minced garlic
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1/4 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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2 tablespoons chopped fresh flat-leaf parsley
Directions
1
Place each chicken breast between 2 sheets of heavy-duty plastic wrap. Pound breasts to 1/2-inch thickness using a meat mallet or small heavy skillet.
2
Spread flour into a wide, shallow dish. Press chicken into flour to coat completely.
3
Melt butter with olive oil in a large skillet over medium-high heat; cook chicken in hot butter mixture until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Remove chicken to a serving platter and cover with a lid to keep warm.
4
Pour white wine, lemon juice, capers, and garlic into the skillet. Bring to a boil while scraping the browned bits of food from the bottom of the skillet with a wooden spoon; cook at a boil until slightly thickened, about 2 minutes. Season with salt and pepper.
5
Drizzle sauce over and around chicken; garnish with parsley.