Chicken Piccata

Name: Chicken Piccata
Ingredients: 4 boneless skinless chicken breast halves, pounded thin; 1/4 cup all-purpose flour; 1/4 teaspoon sea salt; 1/4 teaspoon fresh ground black pepper; 1/8 teaspoon garlic powder; 2 tablespoons butter; 1 cup chicken broth; 1 cup white wine (I use a Chardonnay); 2 1/2 tablespoons lemon juice; 1 garlic clove, minced

10 ingredients

9 steps

Ingredients

4 boneless skinless chicken breast halves, pounded thin
1/4 cup all-purpose flour
1/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1/8 teaspoon garlic powder
2 tablespoons butter
1 cup chicken broth
1 cup white wine (I use a Chardonnay)
2 1/2 tablespoons lemon juice
1 garlic clove, minced

Directions

1

Combine the flour, salt, pepper, and garlic powder on a pie plate.
2

Melt the butter in a large skillet.
3

Dredge the chicken in the flour mixture and place in the hot skillet.
4

Cook about 8 minutes, turning once, until lightly browned on both sides.
5

Remove to a plate, and cover to keep warm.
6

Add the wine, chicken broth, lemon juice and minced garlic to the skillet.
7

Bring to a boil, scraping the pan to bring up the browned bits on the bottom.
8

Return the chicken pieces to the pan, cover, reduce heat to medium low, and simmer for 10 minutes.
9

Serve by placing a chicken breast on top of a serving of rice or angel hair pasta, and spoon sauce generously over top.