Chicken Piccata

Name: Chicken Piccata
Ingredients: 4 boneless skinless chicken breast halves; 3 tablespoons butter, room temperature; 1 1/2 teaspoons all-purpose flour; additional all-purpose flour; 2 tablespoons olive oil; 1/3 cup dry white wine; 1/4 cup fresh lemon juice; 1/4 cup chicken stock; 1/4 cup drained capers; 1/4 cup chopped fresh parsley

10 ingredients

14 steps

Ingredients

4 boneless skinless chicken breast halves
3 tablespoons butter, room temperature
1 1/2 teaspoons all-purpose flour
additional all-purpose flour
2 tablespoons olive oil
1/3 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup chicken stock
1/4 cup drained capers
1/4 cup chopped fresh parsley

Directions

1

Place chicken between 2 large sheets of plastic wrap.
2

Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness.
3

Sprinkle chicken with salt and pepper.
4

Mix 1 tablespoon butter and 1 1/2 teaspoons flour in small bowl until smooth and set aside.
5

Place additional flour in shallow baking dish.
6

Dip chicken into flour to coat; shake off excess.
7

Heat 1 tablespoon oil in each of 2 heavy large skillets.
8

Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3- 4 minutes per side.
9

Transfer chicken to platter; tent with foil to keep warm.
10

Bring wine, lemon juice and broth to boil in one of the skillets over medium-high heat.
11

Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes.
12

Stir in capers, parsley and remaining 2 tablespoons butter.
13

Season sauce to taste with salt and pepper.
14

Pour sauce over chicken and serve.