Lemon Chicken Piccata

Name: Lemon Chicken Piccata
Ingredients: 2 lb. skinless chicken breasts; 4 Tbsp. butter; 2 Tbsp. olive oil; 1/2 c. flour; 1 tsp salt; 1/4 tsp black pepper; 1 c. white dry wine or 1 c. Sprite; 3 Tbsp lemon juice; 1/2 lemon thinly sliced; 3 Tbsp chopped parsley, optional; 3 Tbsp capers, optional

11 ingredients

8 steps

Ingredients

2 lb. skinless chicken breasts
4 Tbsp. butter
2 Tbsp. olive oil
1/2 c. flour
1 tsp salt
1/4 tsp black pepper
1 c. white dry wine or 1 c. Sprite
3 Tbsp lemon juice
1/2 lemon thinly sliced
3 Tbsp chopped parsley, optional
3 Tbsp capers, optional

Directions

1

In a small bowl combine flour, salt and black pepper, dredge chicken in flour mixture, shake off excess of flour.
2

In a large frying pan heat butter and oil over medium heat.
3

Add chicken, cook about 3 minutes per side or until tender.
4

Remove from pan, keep in a warm place.
5

Add wine or Sprite to pan juices, cook 1 minute scraping up brown bits from the bottom of pan.
6

Add lemon juice, heat to boil, return chicken to pan and cook with lemon slices. Cook until sauce slightly thickened about 2 to 3 minutes.
7

Garnish with parsley and capers.
8

Serve over mashed potatoes accompanied with green lettuce.