Chicken Piccata

Chicken with lemon, wine, and capers is one of the 

easiest and fastest 'special' dinners. It's perfect 

to serve guests, yet still easy enough for any night 

of the week. I combined several lemon chicken, 

piccata recipes to find the best of both worlds; 

simple and delicious. 

If the chicken breasts are very large, I use just 

2 and cut them in half after pounding.

Flatten between plastic wrap to about 1/2".

Have all the ingredients ready.

Coat chicken in flour.

Heat large pan and and add 2 T butter

and 1 T olive oil. Saute the chicken until browned 

on both sides. Sprinkle with salt and pepper.

 Remove cooked chicken to an ovenproof plater
 and keep warm in a 250 oven while you finish
the sauce. Add the remaining 2 T butter to the pan
 and the minced garlic. Swirl to melt the butter. 

Add the wine and lemon juice scraping up the 

browned bits. Add the capers and simmer for 

2 minutes until slightly thickened.

Note: I never liked capers until a friend convinced
me to give them another try a few years ago.
 Now I love them! They give food that right amount
of salty-briney flavor boost. I wrote a post about
it in Rules for Life. 

Serve chicken on pasta and spoon on

the the sauce. Sprinkle with parsley. 

Chicken Piccata

4 boneless chicken breasts

1/4 C flour

1/2 t salt

1/4 t pepper

1 T olive oil

4 T butter; divided

1/2 C white wine

1/4 C lemon juice

 2 T capers

2 garlic cloves, minced

2 T chopped fresh parsley

Rinse and pat dry chicken.

Place chicken breasts between plastic wrap 

and pound flat to an even 1/2" thickness.

Place flour in a shallow dish and dredge the

chicken in the flour; coating well and shaking

off excess. Heat 2 T butter and oil in a large 

skillet over medium-high heat. Add chicken,

and cook for about 3-4 minutes on each side,

until nicely browned; sprinkle with salt 

and pepper. Remove chicken to a platter

and place in a 250 oven to keep warm.

Add remaining 2 T butter, garlic, lemon juice, 

wine, and capers to the pan; scrape pan to 

loosen browned bits. Cook 2 minutes or 

until slightly thick. Spoon sauce over chicken,

 sprinkle with fresh chopped parslet. 

Serve over pasta. Garnish with lemon slices.

Enjoy!

Links: Coastal Charm, Jam Hands,
Confessions Of A Plate Addict,
A Stroll Thru Life,
Between Naps On The Porch