Chicken Piccata

Name: Chicken Piccata
Ingredients: 3-4 boned and skinned chicken cutlets; 2 tablespoons flour; 1/4 to 1/2 teaspoon sea salt; 1/4 teaspoon freshly ground white pepper; 2 tablespoons butter; 2 tablespoons olive oil; 2 tablespoons dry white wine; 2 tablespoons lemon juice; thinly sliced lemon; finely chopped parsley; drained capers

11 ingredients

1 steps

Ingredients

3-4 boned and skinned chicken cutlets
2 tablespoons flour
1/4 to 1/2 teaspoon sea salt
1/4 teaspoon freshly ground white pepper
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons dry white wine
2 tablespoons lemon juice
thinly sliced lemon
finely chopped parsley
drained capers

Directions

1

{"0":"With a flat meat pounder, gently pound the chicken cutlets to make them even thickness.","2":"Combine the flour, salt, and pepper and dredge the cutlets.","4":"Using a large skillet with full surface area, heat the butter and oil, and when it is very hot but not brown, add the chicken in one layer.","6":"Cook over relatively high heat until golden brown on one side.","8":"Turn and cook until golden brown on the other.","10":"Carefully pour off the fat from the skillet, if desired, by holding the chicken back with a spoon or a lid.","12":"Return the skillet to the heat and add the wine.","14":"Cook briefly until it starts to evaporate stirring to dissolve any brown particles in the skillet.","16":"Add the lemon juice and capers.","18":"Arrange chicken cutlets on the plate or platter, and drizzle sauce over.","20":"Snip with the parsley for a garnish."}