Chicken Picatta

13 ingredients
1 steps

Ingredients

  • 4 6 oz boneless chicken breasts
  • 1 oz flour
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 1/2 Tbsp butter, divided
  • 2 Tbsp olive oil, divided
  • 1/4 cup finely chopped shallots
  • 4 medium garlic cloves, thinly sliced
  • 1/2 cup dry white wine
  • 3/4 cup chicken broth
  • 2 Tbsp fresh lemon juice
  • 1 1/2 Tbsp drained capers
  • 3 Tbsp coarsely chopped parsley

Directions

  1. 1
    {"0":"1. Pound chicken breasts to 1\/2 inch thickness. Place flour in shallow dish. Sprinkle chicken with salt and pepper. Dredge chicken in flour and shake off excess.","2":"2. Melt 1 Tbsp butter in large skillet over medium high heat. Add 1 Tbsp oil to pan, swirl to coat. Add chicken to pan and saute 4 minutes each side or until done. Remove chicken from pan and keep warm.","4":"3. Heat remaining 1 Tbsp oil in pan; swirl to coat. Add shallots and saute 3 minutes. Add garlic, saute one minute and add wine. Bring to boil until liquid almost evaporates. Add broth to skillet and bring to boil. Cook until reduced by half. Remove from heat and add capers, lemon juice and remaining butter.","6":"Place 1 chicken breast half on each of 4 serving plates, top with sauce and parsley."}

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